Monday, April 5, 2010
This cake here was the best out of all the cakes I made for this class and the last class. This is a yellow cake that just has the best flavor. It is a sturdy dense cake but still manages to be fluffy. It would be amazing with raspberry or apricot smeared on it along with some REAL butter buttercream! Oh my. I will so be making this one again. It is my new 'go to' yellow cake!
Vanilla Buttermilk Cake
adapted from this book below.
3 3/4 cups cake flour
2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract
1. Preheat the oven to 325°F. Spray pans with cooking spray or butter and flour. I used the Wilton oval pans and 9" round.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Let cakes sit for about ten minutes then turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Flip them back over so the domed side is up onto another wire rack. Let cool completely. At this point you can freeze the cakes to make them easier to frost and handle.