Perfected Yellow Cake

PREP TIME FOR ROOM TEMP

Recipe found here, go to link to see the extensive notes.

YIELD: MAKES TWO 9-INCH LAYERS OR THREE 8-INCH LAYERS

*For high altitude, add an additional 2 1/2 tablespoons cake flour before sifting

I saw this note online and thought it was probably good advice:
Toothpick inserted should come out WITH some moist crum. clean toothpick=dry cake. add moisture back to it with a misting of simple syrup.

I also used my whisk attachment on the kitchen aide through all the steps. I used King Arthur cake flour, Nielsen-Massey Pure Vanilla Extract, unsalted butter, light sour cream, and whole milk.

1 cup butter, softened to room temperature 
1 3/4 cups granulated sugar (13 ounces, 368 grams)
2 teaspoons vanilla
3 large eggs, room temperature 
2 large egg yolks, room temperature 
2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), *see note for high altitude adjustments
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (1% or higher fat), room temperature 
1/2 cup sour cream (light or regular), room temperature 

To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.

Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.

In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.

One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.

Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.

Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.

Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.

Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.

Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.

Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.


Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.