When I took a cake decorating course (link here), homework included baking a cake for each class. So I used this as an opportunity to search for my favourite yellow cake recipe. I tested three cake recipes that were already rated “the best”, and the one I liked the most was Restaurant Eve’s Cake, posted in The Washington Post on April 23, 2006. I especially like it because it uses melted butter which means you don’t have to worry about remembering to soften the butter ahead of time. Also, you don’t have to worry about overbeating this batter as you actually want to incorporate air into this one. For cupcakes, however, I prefer the texture of this yellow cake recipe here.
Restaurant Eve’s Yellow Cake Recipe
serves 12. from the Washington Post, April 2006
8 ounces (2 sticks) unsalted butter, plus additional to grease pans
2 cups sugar
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs at room temperature
1 cup milk
Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans and line the bottoms with parchment paper. Melt butter and let it cool to room temperature.
Combine the sugar, flour, baking powder and salt in the large bowl of a stand mixer. On medium speed, add the butter, incorporating in several additions. Beat for about 2 minutes, or until combined; the texture should resemble cornmeal. In a separate bowl, combine the eggs, vanilla extract and milk. Add to the flour-butter mixture in two batches (scraping the bowl once), and beat on medium speed for 2 minutes, or until smooth. Distribute the batter evenly between the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Transfer to a wire rack and cool for 20 minutes. Remove cakes from pans to cool completely. Frost and decorate the cake. It can stand at room temperature for 1 hour; otherwise, cover and refrigerate until ready to serve.