This is my new favorite yellow cake, called the best birthday cake by SmittenKitchen.com If you haven’t checked out this blog it is a must! So many recipes and wonderful tips.
Ingredients:
- 4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
- 2 teaspoons (10 grams) baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon (5 grams) table salt
- 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
- 2 cups (400 grams) sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk (475 ml), well-shaken
Directions:
- Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
- Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
So lovely and moist, enjoy!
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
20 comments so far
Michal Bulla
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17410 posts in 628 days
#1 posted 464 days ago
Woohoo, our first recipe and it will be the first one forever ;) Thanks.
-- -- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla
Valley Kool Cakes (well half of it~Tara)
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291 posts in 561 days
#2 posted 464 days ago
Happy to be the first of many, I am sure. I’m baking it right now actually =)
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
EZSweetShop
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68 posts in 569 days
#3 posted 460 days ago
Have you ever tried replacing the buttermilk with sourcream? I hardly ever have buttermilk on hand so I usually just substitute with SC in a recipe that calls for it. I’ll give it a whirl! Always looking for a better yellow cake! Thank you! :)
-- Elena Z, EZSweetShop, www.facebook.com/ezsweetshop, www.ezsweetshop.com
Valley Kool Cakes (well half of it~Tara)
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291 posts in 561 days
#4 posted 460 days ago
No I haven’t but that is a great idea! Let me know if it works out. Meybe I will give it a go the next time as well =)
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
YusysCakes
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106 posts in 493 days
#5 posted 455 days ago
thank you
Yusy Doha – Qatar http://www.facebook.com/pages/Y-u-s-y-s-C-a-k-e-s/218359994845924
-- Y u s y s C a k e s
StuckOnTheFarm
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24 posts in 564 days
#6 posted 455 days ago
EZ, if you don’t have buttermilk on hand you can always add a bit of lemon juice to milk and let it sit for a couple minutes, it will give you the same effect.
Valley Cool, does this cake stand up to being covered in fondant? Thx :)
CrystalMemories
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160 posts in 496 days
#7 posted 441 days ago
I used this yesterday on my daughter’s horse cake and it got rave reviews from the guests. Also, her cake was fondant covered with part of a 6” and a gum paste horse on top and I did not notice one bit of sagging…so I would say “Yes, it holds up to fondant covering” :) Thank you for the recipe!!
-- Crystal Memories in the Baking
Valley Kool Cakes (well half of it~Tara)
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291 posts in 561 days
#8 posted 432 days ago
So sorry StuckonTheFarm, I just saw your post. And as CrystalR said it does hold up under fondant. I have had no problems with it at all.
I am so glad that it was a hit CrystalR!
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
StuckOnTheFarm
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24 posts in 564 days
#9 posted 432 days ago
lol! thanks Valley Kool. :) I haven’t tried it yet, but looking forward to it!
FatCat
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3 posts in 569 days
#10 posted 410 days ago
Hello,
Unsalted butter is not something I have on hand on a regular basis. Do you know if salted butter or margarine would be OK? I could always reduce the added salt.
Thanks :)
Valley Kool Cakes (well half of it~Tara)
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291 posts in 561 days
#11 posted 388 days ago
Hi Fat Cat, If I don’t have unsalted butter I use regular butter, I have not tried margarine in this particular recipe. But I use it in the vegan cakes I have made. And if you find you are sensitive to the salt just reduce the amount added, I find it doesn’t make a difference, I have had it both ways and yummy each time.
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
FatCat
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3 posts in 569 days
#12 posted 387 days ago
Thanks so much, I can’t wait to try it.
I am in the process of finding the perfect recipe that I can confidently use for orders. Up until recently I used a mix that I bought from our local baking supply shop and my clients would request that cake but something has changed and the cakes shrink and have crates in the centre so I am trying out new scratch cake recipes. My favourite so far is an oil based recipe.
Mikooklin's Cakery
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62 posts in 489 days
#13 posted 374 days ago
How many cups does this make? I need 10 cups. Should I double this recipe for that?
-- Melissa
Valley Kool Cakes (well half of it~Tara)
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291 posts in 561 days
#14 posted 359 days ago
Yes, I would double it to be safe.
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
CrystalMemories
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160 posts in 496 days
#15 posted 352 days ago
I’m making this again :)…and I just saw the question about how many cups of batter it makes…it’s right at 8 cups, just FYI…
-- Crystal Memories in the Baking
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