All-Occasion Downy Yellow Butter Cake
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 large
Egg Yolk1 cup
Milk2.25 tsps
Vanilla3 cups
Cake Flour (sifted)1.5 cups
Sugar1 tbsp
Baking Powder (+ teaspoon)3 tsp
SaltDirections:
1
Preheat the oven to 350°F
2
In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla
3
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend
4
Add the butter and the remaining 3/4 cup milk
5
Mix on low speed until the dry ingredients are moistened
6
Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure
7
Scrape down the sides
8
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure
9
Scrape down the sides
10
Scrape the batter into the prepared pans and smooth the surface with a spatula
11
The pans will be about 1/2 full
12
Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center
13
The cakes should start to shrink from the sides of the pans only after removal from the oven
14
Let the cakes cool in the pan on racks for 10 minutes
15
Loosen the sides with a small metal spatula and invert onto greased wire racks
16
To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight
17
Preheat the oven to 350°F
18
In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla
19
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend
20
Add the butter and the remaining 3/4 cup milk
21
Mix on low speed until the dry ingredients are moistened
22
Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure
23
Scrape down the sides
24
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure
25
Scrape down the sides
26
Scrape the batter into the prepared pans and smooth the surface with a spatula
27
The pans will be about 1/2 full
28
Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center
29
The cakes should start to shrink from the sides of the pans only after removal from the oven
30
Let the cakes cool in the pan on racks for 10 minutes
31
Loosen the sides with a small metal spatula and invert onto greased wire racks
32
To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight