Moist Yellow Cake
This is my
favorite recipe in the book. I use this cake more than 85% of the time. It's
always delicious. The Soft as Silk brand of cake flour gives best results.
Ingredients
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs room temperature
- 1 1/2 cups granulated sugar
- 2 large egg yolks room temperature
- 1 1/2 teaspoons baking powder
- 2 3/4 cups cake flour
- 2/3 cup unsalted butter room temperature
- 1 1/2 cups buttermilk room temperature
Instructions
First, preheat
your oven to 325 ° F and spray two 8-inch round cake pans with cooking spray
and line the bottoms with parchment paper and set aside.
Then, in a
medium bowl, sift together the flour, baking soda, baking powder and salt. Put
aside.
In a large
bowl with a hand mixer or a stand mixer equipped with a whisk, cream together
the sugar, oil, butter and vanilla.
Add the eggs
and egg yolks one by one, beating after each addition until they are combined.
Using a
rubber spatula, stir in the dry ingredients in 3 parts alternately with the
buttermilk in 2 parts. Start and end with the dry ingredients. Fold gently
until only very small pieces are left. DO NOT use an electric mixer for this
step.
Divide the
dough evenly between the two prepared cake pans and bake for 30 to 35 minutes.
A toothpick should be cleaned from the center when finished.
Transfer the
cake pans to a wire rack and let the cakes cool in the pan for 10 minutes
before removing them and allow to cool completely (about 1 hour) before icing
them. Once cooled, glaze and assemble the cake as desired.
Happy Cooking Time.
