ISO: ISO: your favorite yellow cake recipe (no buttermilk or sour cream please)
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Baker's Dozen Favorite Butter Cake with Creamy Chocolate Frosting
I made this cake quite awhile ago, and it was excellent. It was a little on the dry side, but I think I may have slightly overbaked it. No one else seemed to have that problem (see reviews on Recipezaar at link below).
I filled and frosted it with a dark chocolate ganache instead of the frosting listed).
OUR FAVORITE BUTTER CAKE WITH CREAMY CHOCOLATE FROSTING
"We tested more than 20 butter cakes before choosing this one. Many bakers will recognize it as the everpopular "1-2-3-4" cake (that is, 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs). If there is one recipe to have in your file for making tender, golden celebration cakes, it's this one. Any number of frostings can be used to create your favorite combination. If undecided, then go for the classic marriage of butter cake with chocolate frosting, either Chocolate Buttercream Frosting or Creamy Chocolate Frosting on pages 328 and 330."
INGREDIENTS:
3 cups all-purpose flour (spoon-and-sweep)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 pound (2 sticks/8 oz/226g) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract
Creamy Chocolate Frosting (recipe follows)
DIRECTIONS:
1. Position the rack in the lower third of the oven and preheat to 350F (180C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.The entire process of adding and beating the eggs should take 3 to 4 minutes.
5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.
6. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
7.Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. Frost and fill cake when completely cooled. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.)
Makes 2 (9-inch) cake layers.
Baker's Notes:
When making any butter cake, it is very important to cream the butter and sugar thoroughly.This incorporates air and is the key to producing a high-rising cake. Remember that baking powder or baking soda will not create bubbles in a batter; they will only make the existing bubbles larger. Only thorough creaming can create those all-important bubbles. Be sure that all of the ingredients are at room temperature to reduce the chances of curdling. Scrape down the sides of the bowl often during the creaming and mixing stages.
CREAMY CHOCOLATE FROSTING
Here's an Old Fashioned frosting made in the American style, with lots of confectioners' sugar to give it body.
INGREDIENTS:
4 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups (1 pound) confectioners' sugar
8 tablespoons (1 stick/4 oz/1/2 cup/113g) unsalted butter, softened
1/8 teaspoon salt
1/2 cup whole milk
2 teaspoons vanilla extract
DIRECTIONS:
1. In a small bowl, melt the chocolate in a skillet of hot, not simmering, water, stirring occasionally until smooth. Remove from the heat and let stand until tepid.
2. In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine. With the machine running, add the milk and vanilla and process until smooth. Add the cooled chocolate and process until well blended and creamy. Use immediately. (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
Makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.
From The Baker's Dozen Cookbook
http://www.dianasdesserts.com/index.cfm?fuseaction=cookbooks.BakersDozen2
http://www.dianasdesserts.com/assets/images/cookbooks/BakersDozen-recipe.jpg
I made this cake quite awhile ago, and it was excellent. It was a little on the dry side, but I think I may have slightly overbaked it. No one else seemed to have that problem (see reviews on Recipezaar at link below).
I filled and frosted it with a dark chocolate ganache instead of the frosting listed).
OUR FAVORITE BUTTER CAKE WITH CREAMY CHOCOLATE FROSTING
"We tested more than 20 butter cakes before choosing this one. Many bakers will recognize it as the everpopular "1-2-3-4" cake (that is, 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs). If there is one recipe to have in your file for making tender, golden celebration cakes, it's this one. Any number of frostings can be used to create your favorite combination. If undecided, then go for the classic marriage of butter cake with chocolate frosting, either Chocolate Buttercream Frosting or Creamy Chocolate Frosting on pages 328 and 330."
INGREDIENTS:
3 cups all-purpose flour (spoon-and-sweep)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 pound (2 sticks/8 oz/226g) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract
Creamy Chocolate Frosting (recipe follows)
DIRECTIONS:
1. Position the rack in the lower third of the oven and preheat to 350F (180C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.The entire process of adding and beating the eggs should take 3 to 4 minutes.
5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.
6. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
7.Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. Frost and fill cake when completely cooled. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.)
Makes 2 (9-inch) cake layers.
Baker's Notes:
When making any butter cake, it is very important to cream the butter and sugar thoroughly.This incorporates air and is the key to producing a high-rising cake. Remember that baking powder or baking soda will not create bubbles in a batter; they will only make the existing bubbles larger. Only thorough creaming can create those all-important bubbles. Be sure that all of the ingredients are at room temperature to reduce the chances of curdling. Scrape down the sides of the bowl often during the creaming and mixing stages.
CREAMY CHOCOLATE FROSTING
Here's an Old Fashioned frosting made in the American style, with lots of confectioners' sugar to give it body.
INGREDIENTS:
4 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups (1 pound) confectioners' sugar
8 tablespoons (1 stick/4 oz/1/2 cup/113g) unsalted butter, softened
1/8 teaspoon salt
1/2 cup whole milk
2 teaspoons vanilla extract
DIRECTIONS:
1. In a small bowl, melt the chocolate in a skillet of hot, not simmering, water, stirring occasionally until smooth. Remove from the heat and let stand until tepid.
2. In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine. With the machine running, add the milk and vanilla and process until smooth. Add the cooled chocolate and process until well blended and creamy. Use immediately. (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
Makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.
From The Baker's Dozen Cookbook
http://www.dianasdesserts.com/index.cfm?fuseaction=cookbooks.BakersDozen2
http://www.dianasdesserts.com/assets/images/cookbooks/BakersDozen-recipe.jpg
CI's REC: Rich & Tender Yellow Cake...
Rich and Tender Yellow Cake
Recipe By :Cooks Illustrated
Serving Size : 20
4 large eggs -- room temperature
1/2 cup whole milk -- room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted plain cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound unsalted butter -- (2 sticks) softened, 1 stick cut into 8 pieces
Vanilla Buttercream Frosting -- (See Recipe)
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.
NOTES : Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl
Rich and Tender Yellow Cake
Recipe By :Cooks Illustrated
Serving Size : 20
4 large eggs -- room temperature
1/2 cup whole milk -- room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted plain cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound unsalted butter -- (2 sticks) softened, 1 stick cut into 8 pieces
Vanilla Buttercream Frosting -- (See Recipe)
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.
NOTES : Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl
michael-in-phoenix
Well-known member
I second this. Whether I do a cake or cupcakes, it's always goooood.
sandi-in-hawaii
Well-known member
What an interesting method of mixing the ingredients. Is 5 1/2 cups of sugar right?
I can make great chocolate cakes, but my yellow cakes are hit or miss. I'm sure it has to do with the creaming of the butter and sugar - sometimes I get it right, and sometimes I don't.
I just know that when I pour the batter into the pan, if it looks like fluffy whipped cream, it'll be good.
I'll have to try this one for the next birthday cake I have to make.
Thanks for posting!
(btw, looks some of the instructions in #2 are doubled up.)
I can make great chocolate cakes, but my yellow cakes are hit or miss. I'm sure it has to do with the creaming of the butter and sugar - sometimes I get it right, and sometimes I don't.
I just know that when I pour the batter into the pan, if it looks like fluffy whipped cream, it'll be good.
I'll have to try this one for the next birthday cake I have to make.
Thanks for posting!
(btw, looks some of the instructions in #2 are doubled up.)
Revised Recipe--REC: Rich & Tender Yellow Cake...with buttercream added...
Rich and Tender Yellow Cake
Recipe By :Cooks Illustrated
Serving Size : 20
4 large eggs -- room temperature
1/2 cup whole milk -- room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted plain cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound unsalted butter -- (2 sticks) softened, 1 stick cut into 8 pieces
Vanilla Buttercream Frosting -- (See Recipe)
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.
NOTES : Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl
Vanilla Buttercream Frosting
4 large eggs
1 cup sugar
2 teaspoons vanilla extract
1 Pinch salt
1 pound unsalted butter -- (4 sticks) softened, each stick cut into quarters
1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until it is thin and foamy and registers 160 degrees on instant-read thermometer.
2. Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth out with additional butter.) Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Can be covered and refrigerated up to 5 days.)
Rich and Tender Yellow Cake
Recipe By :Cooks Illustrated
Serving Size : 20
4 large eggs -- room temperature
1/2 cup whole milk -- room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted plain cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound unsalted butter -- (2 sticks) softened, 1 stick cut into 8 pieces
Vanilla Buttercream Frosting -- (See Recipe)
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.
NOTES : Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl
Vanilla Buttercream Frosting
4 large eggs
1 cup sugar
2 teaspoons vanilla extract
1 Pinch salt
1 pound unsalted butter -- (4 sticks) softened, each stick cut into quarters
1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until it is thin and foamy and registers 160 degrees on instant-read thermometer.
2. Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth out with additional butter.) Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Can be covered and refrigerated up to 5 days.)
(