All Occasion Downy Yellow Butter Cake Recipes

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ROSE'S DOWNY YELLOW BUTTER CAKE



Rose's Downy Yellow Butter Cake image

Provided by Caitlin Freeman

Categories     Cake     Bake

Number Of Ingredients 8

5 large egg yolks (3.25 oz / 95 g), at room temperature
3/4 cup (6.4 oz / 180 g) whole milk, at room temperature
1 3/4 teaspoons vanilla extract
2 cups (9.3 oz / 260 g) cake flour
1 1/4 cups (8.8 oz / 250 g) sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
10 tablespoons (5 oz / 140 g) unsalted butter, cut into pieces and at room temperature

Steps:

  • Preheat the oven to 350°F. Butter and flour the sides of an 8 by 3-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.
  • In a medium bowl, whisk together the egg yolks, 1/2 cup (4.3 oz / 121 g) of the milk, and the vanilla.
  • Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds. Add the remaining 1/4 cup (2.1 oz / 60 g) of milk and mix on low speed until moistened, about 15 seconds. Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
  • Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes. You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.
  • Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.

ALL-OCCASION DOWNY YELLOW BUTTER CAKE



All-Occasion Downy Yellow Butter Cake image

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

6 large egg yolks
1 cup milk
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon + teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter (must be softened)
Special Equipment: 2 (9-inch x 1½-inch) cake pans, greased, bottoms lined with parchment or wax paper, and then greased again and floured. (If you only have 2-inch-tall cake pans, either do ⅔ of the recipe for 1 layer or 1⅓ the recipe for 2 layers.)

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.

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