FLUFFY YELLOW LAYER CAKE
I saw this on America's Test Kitchen. I have made several yellow cakes from recipezaar, and while most of them were good, none of them had that light and fluffy "box cake" texture without the boxed mix taste (ewwww). This is a wonderful cake. I won't post a pic of my cake, because I was practicing with a new cake decorating tool I bought and it looks a little funny! NOTE: I forgot to put "melted" after the butter.
Provided by SweetSueAl
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
- Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
- In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
- With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
- Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
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M Fani
[email protected]This cake is so delicious and easy to make. I've made it several times and it's always a hit.
Lawrence Mays
[email protected]I made this cake for my friend's birthday and it was a huge hit! Everyone loved it.
Stevern1010TM
[email protected]This cake is my new favorite! It's so moist and fluffy, and the frosting is to die for.
Zain Ali
[email protected]This cake is perfect for any occasion. It's simple to make and always a crowd-pleaser.
Hmm Ashraf
[email protected]I've never had a yellow cake before, but this one was delicious. I'll definitely be making it again.
Riley Quigley
[email protected]This cake was a disappointment. It was dry and flavorless.
Cameron Robinson
[email protected]I'm not a baker, but this cake was easy to make and it turned out great. My family loved it!
Fares Elsayed
[email protected]This cake was perfect for my summer party. It was light and refreshing, and the lemon flavor was just right.
Amir 8686
[email protected]I'm not a big fan of yellow cake, but this one was really good. The frosting was especially tasty.
walid Abdulwassi
[email protected]The cake was a little dry for my taste, but the frosting was amazing.
Muhammad Siddique Magsi Siddique Magsi
[email protected]This cake is so easy to make and it tastes delicious. I love that it doesn't require any special ingredients.
Zach Chesebro
[email protected]I've made this cake several times now and it always turns out perfectly. It's my go-to recipe for a special occasion cake.
MD AKRAM UDDIN
[email protected]This cake was a hit at my daughter's birthday party! It was so fluffy and moist, and the frosting was the perfect amount of sweetness. I will definitely be making this cake again.