Golden Butter Cake Layers Recipes

A FAR, FAR BETTER CAKE

Steps:

• Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
• SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
• Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
• With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
• When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
• Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
• Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
• Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

GOLDEN BUTTER CAKE LAYERS RECIPE

Steps:

• Place flour in a sifter.
• Add sugar.
• Add baking soda.
• Add baking powder.
• Add salt.
• Sift dry ingredients into a large mixing bowl. Set aside for now.
• Place eggs in another medium sized mixing bowl.
• Add vanilla extract.
• Add sour cream.
• Add milk.
• Add butter.
• Beat the wet ingredients together.
• Add the wet ingredients to the dry ingredients.
• Whisk ingredients just until combined.
• Butter and flour your cake pans.
• Divide batter evenly between the cake pans.
• Bake at 350F degrees for 20-30 minutes or until done.
• Remove from oven and place pans on wire rack. Let rest for 10 minutes.
• Flip layers out of pans and onto wire rack to completely cool.
• Enjoy!

BASIC GOLDEN CAKE LAYERS

Steps:

• Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.
• Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
• Gradually add in the sugar and beat at high speed until light, about 2 minutes.
• Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.
• Beat in the vanilla (if you have a splatter shield, attach it now).
• Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
• Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
• Bake for 25-30 minutes, until lightly browned around the edges.
• Cool the cakes in the pans on wire racks for 15 minutes.
• Invert the layers onto the racks and cool completely.
• Frost as desired.

GOLDEN CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

BASIC BUTTER LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
• On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
• Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
• In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
• Divide the batter equally between the two cake pans and spread to level.
• Bake for about 30 minutes or until cakes test done.
• Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.