Yellow Butter Cake

 

 

 

 

 

 

A Yellow Butter Cake is a rich vanilla cake. It get’s its richness from the use of butter and the yolks of eggs. The absence of egg whites and the use of cake flour makes this cake more moist and lighter than regular vanilla cakes. This cake is best when frosted with vanilla buttercream or chocolate buttercream. It is great for birthday and other celebration cakes. The opposite of a yellow butter cake is a white butter cake which uses only the egg whites. This is an adaptation of a recipe by Stephanie Jaworski.

 

 

 

 

 

 

 

INGREDIENTS

(1) 170 Grams Unsalted Butter (3/4 Cups) (See Note 1)

(2) 265 Grams Granulated White Sugar (1-1/3 Cups)

(3) 300 Grams Cake Flour (2-1/2 Cups) (See Note 2)

(4) 1/2 Teaspoon Salt

(5) 3-1/2 Teaspoons Baking Powder

(6) 1 Cup Milk (Full or Reduced Fat)

(7) 6 Large Egg Yolks (See Note 3)

(8) 2 Teaspoons Pure Vanilla Extract

NOTES:

(1) You can use salted butter in place of unsalted butter. If you are using salted butter, omit the salt in the recipe.

(2) This recipe calls for cake flour as opposed to all purpose flour. You can make your own cake flour at home by following the steps in No. 2 here.

(3) Separate the egg whites from the yolks while the eggs are still cold. Cover the egg whites and allow them to come to room temperature. The milk and butter should also be at room temperature.

TIP: Egg whites can be used to make White Butter Cakes or Angel Food Cakes.

 

 

 

 

 

 

THE PROCESS

(1) Grease and line the bottom of two 7, 8 or 9 inch cake pans with parchment paper.

(2) Preheat the oven to 350 degrees.

(3) In a large bowl, combine the flour, salt and baking powder. Whisk them all together to aerate them.

(4) In the bowl of your stand mixer fitted with with a paddle attachment, cream the butter for a couple of minutes. Add the sugar and beat at medium speed until the mixture is light and fluffy. This cakes about 3 minutes. Use a rubber spatula at intervals to scrape the sides and bottom of the mixing bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Next, add the egg yolks in 2 additions, mixing after each addition.

 

 

 

 

 

 

 

 

 

 

 

(6) Next, add the vanilla extract and mix until combined.

 

 

 

 

 

 

 

 

 

 

 

(7) Next, with the mixer at low speed, add the flour mixture and milk to the batter in 5 additions (Flour, Milk, Flour, Milk, Flour). Do not over mix the batter. Incorporate any leftover flour with a rubber spatula.

 

 

 

 

 

 

 

 

 

 

 

(8) Divide the batter evenly among the prepared cake pans and bake in the preheated oven for 30 – 40 minutes or until a tester inserted into the middle of the cakes comes out clean.

 

 

 

 

 

 

 

 

 

 

 

(8) Allow the cake to cool on a cooling rack before removing them from the pans.

 

 

 

 

 

 

BONUS RECIPES:

(1) Vanilla Cake

 

 

 

 

 

 

(2) White Butter Cake

 

 

 

 

 

 

(3) Vanilla Buttercream Frosting