Best 4 Yellow Butter Cake Recipes
Indulge in the classic charm of a Yellow Butter Cake, a timeless dessert that evokes nostalgia and brings joy to any occasion. This delightful cake, with its vibrant yellow hue, is a staple in bakeries and home kitchens alike. Its soft, tender crumb and rich, buttery flavor make it a favorite among cake lovers. This article presents a collection of Yellow Butter Cake recipes, each with its unique twist to cater to various tastes and preferences. From a classic Vanilla Butter Cake to a decadent Chocolate Butter Cake, these recipes offer a range of flavors to satisfy any sweet craving. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure a perfect bake every time. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of Yellow Butter Cakes.
Let's cook with our recipes!
YELLOW BUTTER CAKE
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cake layers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
- Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 8
Steps:
- Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
- Using a serrated knife, trim tops of cakes to make level; brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting; repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up; insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.
ALL-OCCASION DOWNY YELLOW BUTTER CAKE
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.
Provided by Rose Levy Beranbaum
Categories Mixer Dairy Egg Dessert Bake Vegetarian Kid-Friendly Mother's Day Wedding Father's Day Birthday Shower Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
- Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
YELLOW BUTTER CAKE
I love butter cake! This is the quintessential birthday cake from my childhood.
Provided by Courtney Bailey
Categories Cakes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans lining the bottom with parchment paper and set aside.
- 2. In a medium glass bowl, blend egg yolks, 3/4 c. milk, and vanilla. In a large mixing bowl, add all of your dry ingredients and blend together on a low setting. Add butter, and remaining milk and blend until moistened, continue to mix on a medium setting for another 1-2 minutes then begin to add the egg mixture continue beating as you go. Add slowly over about 3 minutes. Make certain to blend out all of the lumps.
- 3. Once blended, pour evenly into the prepared pans. Bake for 25-30 minutes in the pre-heated oven until a toothpick inserted in the center comes out clean. Cool completely before removing from the pans. Stack and frost with homemade chocolate frosting.
Tips:
- Use unsalted butter at room temperature to ensure it creams properly with the sugar.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Use buttermilk instead of regular milk for a more tender and moist cake. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This yellow butter cake is a classic for a reason. It's simple to make, yet it's always a crowd-pleaser. The light and fluffy texture, the moist crumb, and the sweet and buttery flavor are all irresistible. Whether you're making it for a special occasion or just a weeknight dessert, this cake is sure to be a hit.
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