Saturday, September 17, 2011

Yellow Butter Cake

It was a happy birthday for my husband with this yellow butter cake with chocolate buttercream frosting! I found a simple recipe for it over at Annie's Eats. I opted to not use her recipe for the frosting.

1 c. (2 sticks) unsalted butter (at room temperature)
1 ½ c. all-purpose flour
1 ½ c. cake flour
1 Tbsp. baking powder
½ tsp. salt
1 ¾ c. sugar
4 large eggs
2 tsp. vanilla extract
1 ¼ c. milk (I used whole milk)

Preheat oven to 350. Line the bottoms of two 9-inch round cake pans with parchment paper. Butter and flour the edges of the pans, tapping out the excess (I used ‘Pam for Baking’ instead).

In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt. Whisk together and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the baking pans. Bake, rotating the pans halfway through baking, for about 30-35 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. After it has had time to cool, remove the cakes from the pans onto the rack and peel off the parchment paper. Let the cakes cool completely before frosting.

While the cake appeared more white than yellow, it still had a good flavor. The hubby was pleased.

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