Yellow Velvet Cake
Also - It's really important that all the ingredients for this be at room temperature so set them out a few hours before you plan on starting!
This was my gramma's recipe, my little additions are in parenthesis.
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- 4 large
- 1 c
- 2 1/2 tsp
- flavoring (vanilla, almond, lemon, orange... your choice)
- 3 c
- sifted cake flour
- 4 tsp
- baking powder
- 1 1/2 c
- superfine sugar
- 3/4 tsp
- 12 Tbsp
- butter, unsalted, room temperature cute into cubes and softened
- 1-2 Tbsp
- lemon or orange zest (optional)
1Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper. (I dont bother with the parchment or waxed paper unless I am making a wedding cake)
In a 4 cup bowl, combine the eggs, 1/4 cup milk, vanilla, (and zest or oil if you've included it). Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time. (its really important to do this step in order, if you dont do the butter first, then the egg mixture your cake will turn out a completely different texture. Weird right?)
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.