MOIST GOLDEN CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Moist Golden Cake image

from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

Provided by Second2None

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 11

5 tablespoons unsalted butter, cut in 2 tablespoon pieces
1 1/2 cups sugar
2 teaspoons vanilla extract
1/3 cup canola oil
3 large egg yolks
2 large eggs
1/3 cup buttermilk
1 3/4 cups cake flour, spooned and leveled (NO SUBSTITUTE -- the cake will be sunken in the center and simply will not work correctly if other f)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
  • Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
  • In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
  • Beat in the vanilla. On medium speed, blend in the oil.
  • On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
  • In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
  • On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
  • In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
  • Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
  • Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.

Nutrition Facts : Calories 3962.4, Fat 200.5, SaturatedFat 77.8, Cholesterol 1371.3, Sodium 2106.8, Carbohydrate 499.9, Fiber 4.1, Sugar 306.7, Protein 46.1

Patrick Sheehy
[email protected]

This cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.


Pk Mon
[email protected]

I'm not a big fan of cakes, but this one is an exception. It's so moist and flavorful, I can't resist it.


AbdelSater Caline
[email protected]

This cake is perfect for a crowd. I made it for a family reunion and everyone loved it.


Oussayma Larguech
[email protected]

I've made this cake several times and it's always a hit. It's a great recipe to have on hand for special occasions.


Samantha Arellano Rodriguez
[email protected]

This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert that's sure to wow your guests.


Kayla Larkin
[email protected]

I made this cake in a bundt pan and it turned out beautifully. It was the perfect centerpiece for my dinner party.


Katie Belk
[email protected]

This cake is perfect for breakfast, lunch, or dessert. It's also a great way to use up leftover buttermilk.


John Tesfaye
[email protected]

I'm not a fan of raisins, so I omitted them from the recipe. The cake was still very good, but I think it would have been even better with the raisins.


mahlatse mahlaela
[email protected]

I added a cup of chopped nuts to the batter and it turned out delicious! It gave the cake a nice crunch and extra flavor.


xyastrik Miller
[email protected]

I didn't have any buttermilk on hand, so I used milk instead. The cake still turned out great, but it wasn't quite as moist as it could have been.


Favour Muna
[email protected]

This cake is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time I make it.


Aqias Khan
[email protected]

I love the simplicity of this recipe. It's made with basic ingredients that I always have on hand, and it doesn't take long to make.


AneSh Maharjan
[email protected]

I've made this cake several times now and it's always a success. It's a great recipe to have on hand for last-minute guests or potlucks.


Lillian Wood
[email protected]

This golden cake is my new favorite dessert! It's so moist and flavorful, and the glaze on top is the perfect finishing touch.


Angela Muniz
[email protected]

I'm not much of a baker, but this recipe was easy to follow and the cake turned out great. It was a perfect dessert for my family's dinner.


Shaikh Khursheed
[email protected]

I made this cake for a potluck and it was a hit! Everyone loved it and asked for the recipe.


Tahsin Khan
[email protected]

This cake turned out amazing! It was moist and fluffy, and the flavor was perfect. I'll definitely be making this again.