Basic Yellow Buttercake

  • Serves: Makes two, 9-inch cake layers
  • Baking Temp (degrees F): 350
  • Views: 17373
  • Comments: 4

Variation: Basic Chocolate Buttercake
 
I use this cake recipe in the Mini-Baked Alaskas. The reason is because it is created to work well as a base for frozen desserts; it still maintains a nice texture so you can cut through it easily with a spoon or fork.
CAKE RECIPE HELP

INGREDIENTS
3 cups unbleached all purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1 cup whole or 2% milk
1 teaspoon vanilla extract

1 cup (two sticks) unsalted butter; can be cold, does not have to be at room temperature
2 cups sugar
4 large eggs

INSTRUCTIONS
1. Position oven rack in the lower third of the oven and preheat oven to 350 degrees F.

2. Grease two, 9-inch, preferably light colored, heavy NOT nonstick pans.
 

3. Place a piece of parchment paper in the bottom of each pan and grease, again. (If you use dark baking pans or ovenproof, Pyrex glass pans, be sure to reduce the oven heat by 25 degrees F).


4. After measuring, sift flour, baking powder and salt in a medium size bowl and set aside.
 

NOTE: This is why we sift. Push any lumps through the sieve with your fingers.
 

5. Add the vanilla extract to the milk and set aside.
 

6. Beat the butter in the bowl of a stand mixer, fitted with a paddle attachment, on low until softened. (If the butter is cold, it will warm quickly from the beaters taking about 60 seconds).
 

7. Add the sugar in a steady stream at the side of the bowl.
Increase speed to medium and beat for 2 minutes until light yellow and fluffy.
 

8. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
 

9. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition.
After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes.
(If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
 

10. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk mixture in 2 equal portions, beginning and ending with the flour.
Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter.
 

 

11. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.
Then, let the mixer run for 30 seconds on LOW. STOP the mixer. Do NOT overmix.
 

12. Divide the batter evenly into the prepared pans and gently smooth each top.
 



13. Bake the cake layers for 40 to 45 minutes until the center of each cake feels firm when lightly touched in the center. The cakes will also smell done.

14. Remove cakes from the oven to cool in their pans on a wire rack.

STORAGE
The cake layers store nicely. They can be stored at room temperature for about 3 or more days. The cake layers freeze well for about a month or more. Keep well wrapped.
 

VARIATION
Basic Chocolate Buttercake 

INGREDIENTS
2 1/4 cups unbleached all purpose flour; spoon into measuring cup and level to rim 
1/2 cup natural cocoa powder: spoon into measuring cup and level to rim
1/2 teaspoons baking powder
1/4 teapon baking soda
1/4 teaspoon salt

1 cup whole or 2% milk 
1 teaspoon vanilla extract

1 cup (two sticks) unsalted butter; can be cold, does not have to be at room temperature 
2 cups sugar
4 large eggs 

INSTRUCTIONS
1. Preheat oven to 325 degrees F (not 350 degrees F). Baking time will lengthen by about 5 - 7 minutes

2. Sift together flour, cocoa powder,baking powder, baking soda, and salt.

3. Follow rest of recipe.

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