This is the yellow cake recipe I have adapted that was used in the Fondant Cake baking class I took at Zingerman’s Bakery. I like to make cakes but often I use a boxed mix such as Betty Crocker, as I spend more time decorating the cakes. This is an exceptional recipe that I will use again any time I need a special yellow cake.
- 3 cups cake flour
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1 cup whole milk
Preheat the oven to 350°F. Butter (I use Crisco) two 9×2-inch round cake pans and line the bottoms with parchment paper. Then butter (or use Crisco) the parchment and dust with flour. Tap out the excess flour and set aside.
In a bowl, sift together the flour, baking powder and salt; do this twice and set aside.
In your heavy duty KitchenAid (that is what I own), fitted with a whisk attachment, on medium speed, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides. On high speed, beat in the eggs, one at a time, and then the vanilla.
With the mixer on low speed add the dry ingredients in three parts, alternating with the milk. Beginning with the dry mixture and ending with the milk; mixing until combined. Remove from the mixer and make sure the batter is completely incorporated.
Divide the batter between the two cake pans and smooth with a rubber spatula.
Bake at 350°F for 25 to 30 minutes, rotating the pans halfway through the baking time. When they are done, the tops of the cakes should be golden brown and spring back when lightly touched in the center. A cake tester should come out clean.
Remove the pans to a cooling rack and let rest for 5 minutes. Run a small knife around the sides of the pans and invert the cakes onto a cardboard cake round.
I have heavy cake rounds in various sizes and I cover them with a pretty foil before placing the cake on it. But you can use cardboard as well. I made a lot of cakes so I have permanent ones I use instead of throwing out the cardboard.
Recipe by cookingwithauntjuju.com