Ingredients:
1 cup butter,, softened
1 1/2 cup sugar
8 egg yolks
3/4 cup whole milk, room temperature
1 1/2 teaspoon vanilla
2 cups cake flour (see note)
2 teaspoons baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350
Grease and flour 2 8″ cake pans or ( I used a smaller 9×13 pan)
1. Lightly spoon cake flour, baking powder and salt into a medium bowl and whisk together the dry ingredients.
2. Beat softened butter and sugar until fluffy
3.Add vanilla and one yolk at a time until combined.
4. To the egg mixture add 1/3rd of the flour until combined.
5. Add half of the milk.( mix)
6. Add another 1/3rd of the flour (mix)
7.The rest of the milk (mix)
8. The last of the flour. Do not over mix – but you should see no remaining flour in the batter.
9. Bake 25 – 30 minutes or until top springs back when lightly tapped.
10 Cool in pan on wire rack for at least 10-15 minutes before tuning out onto a board or cake dish.
NOTES:
This cake tastes even better 1 or 2 days after you make it – it is that moist and rich. I hate the taste of a box vanilla cake and this is GOOD. Try it with the Chocolate frosting for a VERY rich cake!
Make sure all ingredients are at room temperature – that is the first rule of baking. To know butter is softened correctly it should bend in the middle without breaking. If you do not have cake flour , use 2 tablespoons less of all purpose flour but make sure you are lightly spooning in the flour and not using the dump method as you would for sugar.
Beat the sugar and butter until fluffy about 2 minutes BUT once you start adding the flour and milk alternately – DO NOT OVERMIX – when you do you create too much gluten resulting in a tough cake
Enjoy!
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