As many of you know, I’ve been on a quest to perfect the best yellow cake on the planet.
And this is it.
I’m sitting here wondering why the earth hasn’t stopped moving or why the President has called me personally yet (actually, scratch that, I’d rather have a call from Bobby Flay).
I mean, this is a big day. Monumental, some would say.
But probably only if they are a total baking nerd like me.
So yeah, I’ll stop waiting around for any phone calls.
While this post is a bit involved (I couldn’t help but share the testing results with you!), the truth is, the actual best yellow cake recipe is super simple so don’t let the explanations scare you.
If you follow the recommendations thoroughly, you’ll end up with the fluffiest, most delicious yellow cake ever.
INGREDIENTS:
- 1 cup butter, softened to room temperature
- 1 3/4 cups granulated sugar (13 ounces, 368 grams)
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda (see note)
- 1/2 teaspoon salt
- 1/2 cup milk (1% or above), room temperature
- 1/2 cup sour cream (light or regular), room temperature
DIRECTIONS:
- To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
- Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
- In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
- One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
- Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
- Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
- Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
- Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
- Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake – this can cause the center of the cake to fall and never recover. And as with all cakes, don’t overbake or the cake will be dry.
- Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.
NOTES:
Please read below the recipe for information on specific ingredients. I made and tested this cake over 16 times and have fine-tuned the ingredients and the methods. That isn’t to say you aren’t welcome to substitute and change, but in my yellow cake experience, this match up creates yellow cake perfection (substituting all-purpose flour, using cold eggs/milk, overly greasy soft butter, and a multitude of other factors can result in a dense, dry cake).
If you are making your own cake flour using one of the two simple methods I posted about, don’t worry about making one cup of cake flour at a time, instead, use 210 grams all-purpose flour and 45 grams cornstarch; sift twice. Then add the other dry ingredients and sift once more.
For high altitude, add an additional 2 1/2 tablespoons cake flour before sifting (that would be about 2 tablespoons all-purpose flour and 1/2 tablespoon cornstarch if using a homemade cake flour substitute).
Update: I’ve heard from several of you that while the cake tastes amazing, it is sinking in the middle or is baking flat. I can’t analyze the why’s too much because it will make my head pop off since I dedicated months of my life to this cake anyway. When I had too much leavening in the cake (2 teaspoons baking powder + 1 1/2 teaspoons soda), the cake rose too much in the oven and then deflated so I scaled it back to what worked perfectly for me. But here’s the deal, if you are worried about sunken layers, increase the baking soda. My suggestion would be 1/2 or 3/4 teaspoon.
Thanks done share recipes to : https://www.melskitchencafe.com/perfected-yellow-cake/