A simple delicious vanilla yellow cake recipe perfect for birthdays and holidays. Good enough to eat plain or with piles of your favorite buttercream.
My newly acquired and much-appreciated baking skills are largely due to a determination to slowing down, stick to the recipe, and understanding base ratios of recipes so that I can create my own. The first cake I baked, not from a box, that was actually fluffy and moist came from The Brown Betty Cookbook. I believe it was their buttermilk pound cake. I was shocked at the picture-perfection of this cake. My family was beyond happy to finally have a freshly baked homemade dessert. That sort of started this baking journey.
I’ve most recently added to my repertoire the skill of understanding base recipes. Michael Ruhlman’s book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, is basically changing my life. This book goes far beyond baking. I recommend any home cook looking to master their kitchen, to check this book out. Anyways, this book is where I learned the base recipe for sponge and butter cakes. I’m sure that this recipe resembles many others but since I chose the method and ingredients, this is very much my own creation of which I am very proud. I feel quite accomplished having come from a baking nobody to developing my very own recipe. A recipe that people absolutely love! It’s become my signature dessert and I believe you will love it.
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- 3 c all purpose flour
- 1 tbsp baking powder
- 1 c salted butter , soften
- 2 c sugar
- 4 egg yolks
- 2 tbsp vanilla
- 4 whole eggs , room temp
- 2 c buttermilk
- In a medium bowl whisk flour and baking soda together then set aside
- Measure buttermilk and set aside
- In a large bowl beat soften (room temp; not melted) butter on low speed until pale yellow and fluffy
- Add sugar and combine until texture is smooth
- Beat in egg yolks and vanilla until bright yellow
- Next beat in whole eggs one at a time until fully incorporated
- Begin adding flour and buttermilk to the batter beginning and ending with flour, alternating between both
- For 2 1/2 dozen cupcakes bake at 350 for 20 min; for 3 9" round cakes bake for 35 min