Rose Levy Beranbaum’s All-Occasion Downy Yellow Butter Cake

Today’s recipe is complete but if you want to see the final cake fully, you will need to stay tuned for Wednesday’s post. I’ve been leery of making random cake recipes since I normally prefer my books from Tessa Huff. But this time I decided to try a different baker’s recipe because this was from the originator of the reverse creaming method. If you haven’t tried the method before, you really should. It is easy and it makes a delicious fluffy cake that is still buttery and rich tasting.

It stayed delicious for multiple days but didn’t last super long since we all liked it (especially Chiplet).

Directions for Yellow Butter Cake

Slightly adapted from Genius Desserts

  • 6 egg yolks, room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 300 g (3 cups) (bleached) cake flour, plus extra for dusting
  • 300 g (1.5 cups) sugar
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup butter, room temperature

Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans (or 9 inch) and line the bottoms with parchment paper then grease the parchment and flour the sides of the pans.

In a small bowl, lightly whisk together the egg yolks, 1/4 cup of the milk, and the vanilla.

With a stand mixer on low speed and the paddle attachment, mix together the flour, sugar, baking powder, and salt.

Add the butter and 3/4 cup of milk on low speed, mixing just to moisten the dry ingredients, then increase the speed to medium and beat for 1-2 minutes.

Scrape down the sides of the bowl, then add the egg yolk mixture in three parts, beating on medium speed for 20 seconds after each addition. Scrape down the bowl again, then potentially beat for another 20-30 seconds if necessary before dividing into the pans and smoothing the tops.

Bake until the cakes spring back when pressed in the middle, or when a toothpick comes out clean (about 25-40 minutes). Let the cakes cool in their pans on a cooling rack for about 10 minutes before removing them from their pans.

Allow the layers to cool completely before frosting.

Directions for Yellow Butter Cake (without pictures)

Slightly adapted from Genius Desserts

  • 6 egg yolks, room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 300 g (3 cups) (bleached) cake flour, plus extra for dusting
  • 300 g (1.5 cups) sugar
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup butter, room temperature

Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans (or 9 inch) and line the bottoms with parchment paper then grease the parchment and flour the sides of the pans.

In a small bowl, lightly whisk together the egg yolks, 1/4 cup of the milk, and the vanilla.

With a stand mixer on low speed and the paddle attachment, mix together the flour, sugar, baking powder, and salt. Add the butter and 3/4 cup of milk on low speed, mixing just to moisten the dry ingredients, then increase the speed to medium and beat for 1-2 minutes. Scrape down the sides of the bowl, then add the egg yolk mixture in three parts, beating on medium speed for 20 seconds after each addition. Scrape down the bowl again, then potentially beat for another 20-30 seconds if necessary before dividing into the pans and smoothing the tops.

Bake until the cakes spring back when pressed in the middle, or when a toothpick comes out clean (about 25-40 minutes). Let the cakes cool in their pans on a cooling rack for about 10 minutes before removing them from their pans.

Allow the layers to cool completely before frosting.

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