Classic Yellow Cake

  On looking through the Everyday Foods magazine, I saw the recipe for yellow cake. It claimed that you would never use cake mixes again. Well, I don’t know that that is true, but I must admit that the cake was easy to make, moist, and everyone seems to like it.

  I frosted it with a whipped buttercream frosting. I can’t give you the recipe as I never use one for frosting. I have made it so much over the years that I don’t use a recipe anymore. 

  I made cupcakes from the recipe. You could make the two layers, use both, freeze one layer. Boston Cream cake comes to mind.
  The recipe would make a good basic cake for what ever you would like to do with it. Whipped cream frosting and berries would be good I think. It really is quite easy to make and I hope some of you will try it at least once so you can say you have made a cake from scratch.

Classic Yellow Cake Batter

1 cup (2 sticks) unsalted butter

1 ¾ cup sugar

4 eggs plus 2 egg yolks

1 tablespoon vanilla

3 cups cake flour

1 tablespoon baking powder

½ teaspoon table salt

1 ½ cups buttermilk

  Bring cold ingredients to room temp. Butter should be soft enough to hold a thumbprint but still keep its shape. Preheat oven to 350°.

  In a large bowl, using your electric mixer, beat the cup of butter and 1 ¾ cup sugar on high till light and fluffy, about 6 minutes.

  Beat in the egg yolks and eggs one at a time until combined. Beat in the 1 tablespoon vanilla.

  In a separate large bowl, mix the cake flour, baking powder and salt. With mixer on low speed add the flour and buttermilk; starting and ending with flour just until combined. 

  Pour into 2 greased and parchment lined 9 inch round pans. Tap firmly on flat surface to remove any air bubbles.

  Bake in 350° about 30 minutes until a toothpick inserted in center comes out with just a few moist crumbs attached. Cool in pans 10 minutes, then run a knife around edges and invert on wire rack and let cool completely.

  From here you can frost as you like. *This recipe will also make about 24 cupcakes. If making cupcakes, bake at 350° for 20 minutes, checking with a toothpick for doneness.