How to Bake a Delicious Yellow Cake
If you are a baker, this cake should be a staple in your repertoire. This yellow cake is popular for all occasions and pairs well with buttercream and milk chocolate frosting. If you are using this cake as a basis for the cornucopia cake, you will want to stir 3 teaspoons of instant espresso powder into the sifted flour and substitute 1/2 cup of half and half and 1/2 cup of coffee liqueur for the milk.
Tools: Two 9-inch round cake pans
Preparation time: 15 minutes
Baking time: 40 minutes
Yield: 12 servings
1 tablespoon baking powder
1⁄2 teaspoon salt
3-1⁄2 cups sifted cake flour
1-1⁄4 cups butter, at room temperature and cut into 1⁄2-inch pieces
2 cups granulated white sugar
1 teaspoon pure vanilla extract
1 cup whole milk (or 1/2 cup coffee liqueur and 1/2 cup half and half)
(Optional) 3 teaspoons of instant espresso powder
Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans, and set aside.
In a large bowl, sift together the baking powder and salt. Then whisk in the cake flour.
In a large bowl, cream the butter. Add the sugar, and beat until light and fluffy. Add the vanilla, and continue beating.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
With the mixer set on low speed, add the flour mixture and the milk to the egg mixture alternately, beginning and ending with the flour. Each addition should be mixed until just combined. Scrape down the sides of the bowl twice during beating.
Pour the batter into the prepared pans, and bake for 35 to 40 minutes, or until the cake springs back when lightly touched and a cake tester inserted in the center of the cake comes out with moist crumbs attached.
Cool the cakes in the pans on wire racks for 10 minutes. Run a knife around the edges, and then invert the cakes onto racks to cool completely.