Ingredients: |
Ingredients: Makes two 9 inch layers or three 8 inch layers.
Note from the test kitchen: Bring eggs and milk to room temperature quickly by whisking them together in a container set in a bowl of warm water, and let stand 10 minutes. Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl.
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 ounces) cake flour
1 1/2 cups (10 1/2 ounces) sugar
2 teaspoons baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into 16 pieces and softened
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Directions: |
Directions:1. Adjust oven rack to lower-middle position and heat oven to 350º F. Grease two 9 inch or three 8 inch round cake pans, line with parchment paper, grease parchment and flour pans, tapping out excess flour.
2. Whisk eggs, milk and vanilla together in bowl. Use stand mixer, fitted with paddle, and mix flour, sugar, baking powder and salt, on low speed, until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
3. Add half of the egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, and add remaining egg mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter a final stir by hand.
4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center court clean, 18 to 22 minutes, for 8 inch pans, and 20 to 25 minutes for 9 inch pans, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours. |
Personal
Notes: |
Personal
Notes: Recipe from America's Test Kitchen.
They note: "Traditional yellow layer cake should melt in the mouth and taste of butter and eggs. But many layer cake recipes that we tried came out crumbly, sugary and hard. As for the flavor, they tasted merely sweet. We made a few refinements to the usual yellow layer cake recipe. For starters, we hold down the sugar slightly, which allowed more buttery flavor to come through. Softened butter blended more easily into the dry ingredients and coated the flour particles with fat. If the butter was too cold or too warm, the cake became heavy or greasy. Rotating the pans once during baking ensured that each cake layer cooked evenly and could stand up to a heavy slathering of frosting."
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This recipe for The Perfect Yellow Layer Cake is from