The Yellow Cake Controversy

The Yellow Cake Controversy!!

My close girlfriend Lisa just celebrated her birthday, her sister planned an awesome night and I thought it would be nice and fun to make her birthday cakes. So of course I asked ‘what is her favorite cake?’ There were two answers, yellow cake with a light and fluffy chocolate frosting and fruit basket yellow cake layered with strawberries, bananas, vanilla custard and whip cream frosting. Well my first thought was ‘crap!’ ‘ I have never made a yellow cake or a fruit basket cake.’ Loving a challenge I decided to make both!! So the research begin….

Holy shit I had no idea of the many different ways to make a yellow cake. And everyone swears there’s is the best one ever! The one constant on the food blogs and the recipe pages were that the problem with making a yellow cake from scratch is how dry this cake can get. Well no one wants a dry cake. So yes I made several of the batter recipes (my hubby was my taste tester!) to see who actually made the moistest cake. The winner was Julia Child’s Buttery Yellow Cake. And that is THANKS to my good friend Stephanie who suggested I check out the recipe. I would have NEVER thought to look up a Julia Childs recipe, baking is something I enjoy doing but I am not at the level of a Julia Childs!!

To my surprise Julia Childs recipe for yellow cake was so simple. You should see some of these other recipes that had SO many steps and the cake was crap and not worth all the steps! But this recipe is not just simple and back to the basics its moist and amazing, so I had to share it with you, just in case you find yourself on the same hunt for a good Yellow Cake recipe!!

Now onto the Buttery Yellow Cake Recipe

½ cup butter or 1 stick of butter (I used unsalted butter, usually when a baking recipe just says butter they mean unsalted)

1 ¼ cups of sugar

2 tsp Vanilla

1 cup whole milk

3 tsp baking powder

2 cups flour (I used all purpose bleached flour)

1 tsp salt

2 8 inch round baking pans

1 can of Pam Spray or similar spray

Preheat oven to 350 degrees. Spray both pans and then sprinkle with flour (I used Pam flour spray and it worked awesome, plus you get to skip the flouring process)

In a medium bowl shift together the flour, baking powder and salt, then set aside. In a large bowl combine butter and sugar and cream them together than beat for 3 minutes. Add the eggs one at a time and then the vanilla. Beat for 2 minutes and then add the milk. Finally beat for 1 minute until all ingredients are combined.

Now you can combine the flour mixture into the large bowl. Do this by adding ¼ cup of the mixture at a time. Make sure it is mixed well and then pour into cake pans. Bake for 30 to 40 minutes. Don’t over cook, that does lead to drying out a cake. To make sure it is done insert a toothpick or fork. Once the cakes are done let them cool for 20 minutes in their cake pans. Then transfer the cakes out of the pans onto a cooking sheet and let cool for 1 to 2 hours.

Just before you are ready to frost your cakes, first brush both sides with simple syrup. This is a trick I just learned to help keep cakes moist and it works it’s awesome. All you need is a microwaveable bowl, a pastry brush, water and sugar. Put ½ cup water into microwave for 45 seconds. Take out and add 1 tablespoon sugar let it dissolve, then brush your cakes. Now you are ready to frost!

After I baked and decorated the cakes I didn’t want to lose momentum in my goal to become a better decorator, so I practiced on some cupcakes!! My first goal is to at least make stuff that looks like you would buy it at a grocery store once I master that, I want my stuff to look bakery worthy…that will take awhile!!!!!

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