My son's birthday is right around the corner, so I've been searching for a really good birthday cake. I decided to go with a yellow cake this time and since I had some leftover coffee, I went ahead and made the mocha frosting that I posted the other day. For Emmett's birthday, I plan to just use plain vanilla buttercream instead. After all, it's probably not wise to give a baby coffee. :) So if you want plain, go ahead and replace the coffee with milk. Anyway, the cake has a beautiful crumb, it's not too moist or too dry, I'm really impressed with it. Definitely a keeper.
Yellow Butter Cake
Serving Size = 2 9-inch layer cakes
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour (not self rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar (I might cut down a bit next time)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- Preheat the oven to 350F. Grease the pans (you can line with parchment, but I didn't).
- In a mixer, mix together the butter and sugar until fluffy. Scrape the sides and add the eggs, one at a time, mixing each one until combined. Beat in the vanilla.
- In another bowl, mix together the flours, salt, and baking powder.
- With the mixer on low, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Beat until combined after each addition. Beat a few more minutes and then pour into the prepared pans.
- Bake for 30 - 35 minutes or until toothpick inserted comes out clean. Transfer pans to a wire rack to cool for 20 minutes. Flip the pans and remove the cakes, let them cool completely before frosting.