Yellow Butter Cake Recipe

Cake. Probably my favorite thing to bake and one of my favorite things to eat. I’m so happy to be making this cake because it is for my dads 60th birthday! Happy Birthday, Dad! I love you! We went over to my parents house today and of course I brought the cake. This cake is made with egg yolks to get that lovely yellow color, and the frosting is my go-to chocolate buttercream (also in this recipe). I have used many boxed cakes, they are very good. There is nothing wrong with them. It’s easy; you mix and pour. But making your own is easy, too, and it’s so much more special! So, let’s bake a cake!

What you will need:

Two 9 inch round cake pans

For the batter:

3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter at room temperature
1 1/3 cups granulated sugar
6 large egg yolks at room temperature
1 cup milk
2 teaspoons vanilla extract

Tip: Unfortunately, this cake came out dry. So to avoid that next time, I would add an extra 1/4 cup of vegetable oil or applesauce to achieve a moist texture.

For the frosting:

6 ounces unsweetened chocolate, chopped
1 cup unsalted butter at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

To make the cake:

Preheat oven to 350 degrees fahrenheit. Butter (or spray) and flour your cake pans. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl (or bowl of your electric mixer), beat the butter until soft and creamy. Add the sugar and beat until fluffy (this may take a few minutes). Add in 3 egg yolks and beat well. Add in 3 more egg yolks and beat well. Add in the vanilla and beat until incorporated.

To avoid over-mixing the batter, alternate adding the flour and milk. First, add a little flour, mix, then add some milk, mix, flour, mix, milk, mix. Got it? 🙂 The batter will be somewhat thick.

Next, evenly divide the batter between the two cake pans. Smooth out evenly with the back of a spoon or offset spatula. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.

Place the cakes on a wire rack for about 15 minutes to cool. Then, invert the cakes onto a greased rack to cool completely before frosting.

To make the frosting:

Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring constantly. Remove from heat and let cool to room temperature.

In a large bowl (or bowl of your electric mixer), beat the butter until smooth. Add the sugar and beat until light and fluffy. Beat in the vanilla. Add the chocolate and mix until incorporated and the frosting looks smooth.

Frost the cake once it has completely cooled.

Decorate how you would like, using sprinkles, candles, etc. In my case, I used an edible white chocolate  “60” that I made myself!

A fun tradition my moms side of the family has done since forever, is to put 3 dimes in birthday cake. Don’t worry! They are boiled in water beforehand. If you find a dime in your piece of cake, you will have good luck. Here is a picture of me placing them in the bottom layer of the cake…

Then, when you frost the cake, no one knows where they are! We still have so much fun finding out who gets a dime. ❤

 

 

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