All-purpose Buttery Yellow Cake



I’m happy to say Bill and I celebrated our 46th wedding anniversary yesterday!  All this time with the best husband:  thank you for all the wonderful years and wonderful memories, my dear, with many more to follow!

We celebrated with an excellent dinner at Biaggi’s Italian Restaurant and I “desserted” him later with his favorite cake ~~~




In Bill’s opinion ~ there is no cake better than a yellow cake with dark chocolate frosting.  This recipe is from The America’s Test Kitchen Family Cookbook. This is the lightest, fluffiest cake with the finest crumb you can imagine!  In my opinion ~ it beats any bakery cake!

I made a sheet cake in a 9-inch x 13-inch pan; however, if you prefer a layer cake, this recipe makes a 2-layer cake.  Along with the cake flour, it has its share of butter and eggs to provide a tender and springy texture with a stand-out buttery flavor. 

Then finish the cake with sinful chocolate frosting, and you’re treated with a scrumptious cake that would make about anyone happy! 

 





All-purpose Buttery Yellow Cake

Ingredients:

2¼ cups cake flour
2½ teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1¾ cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1½ cups whole milk, at room temperature

Method:

Adjust an oven rack to the middle position and heat the oven to 350F. Lightly coat a 9 x 13-inch cake pan with shortening and dust with flour.  Whisk the flour, baking powder and salt together in a large bowl and set aside.

Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.

Reduce speed to low and beat in 1/3 of the flour mixture. Beat in half the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.

Give the batter a final stir using a rubber spatula to make sure it's thoroughly combined. Pour the batter into the prepared pans and smooth the top. Bake until a wooden skewer inserted into the center of the cakes comes out with a few crumbs attached, 25-30 minutes.

Let cool completely before frosting, 1-2 hours.


Dark Chocolate Frosting

Ingredients:

8 ounces semisweet chocolate, melted
2 tablespoons cocoa powder
1 teaspoon vanilla
Pinch salt
2½ sticks butter, softened
2 cups confectioners’ sugar

Method:

Stir the melted chocolate, vanilla and salt together in a small bowl until the salt dissolves.
Beat butter with an electric mixer on medium-high until smooth, 30-60 seconds.
Reduce speed to medium-low, slowly add confectioners’ sugar, and beat until smooth, 2 to 5 minutes.
Beat in the melted chocolate until combined.
Add cocoa and continue beating to blend.
Increase speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.
Makes 3 cups frosting


It’s a classic all-American cake!


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






19 comments:

  1. Pam, Congratulations on your anniversary! Our 34th is this coming Saturday...and they said it wouldn't last 2 years! This is one of Laurie's favorite cakes and...we can only dream of having a Biaggi's restaurant here in East Tennessee... Take Care, Big Daddy Dave

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  2. This look absolutely delicious Pam!

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  3. Pam - I used one of your dishes for my post today.

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  4. Save your fork...there's CAKE! Thanks Pam.

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  5. Congratulations to the two of you...
    It is always a wonderful testimony when a couple celebrates this many years of marriage...
    I have to agree....you just can't beat a yellow cake with chocolate icing...looks yummy

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  6. Happy Anniversary!!!!! Yummm on the cake!!

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  7. Oh gosh:
    Your cake looks fantastic!

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  8. Congratulations to you both. This yellow cake would sooooo make a marveous pastel de tres leches.

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  9. I agree with Bill. Celebrate that anniversary long and well and, maybe, with more cake.

    Best,
    Bonnie

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  10. Congratulations Pam and my you and Bill have many more anniversary to come! Your cake looks delicious and it is the perfect ending to a good meal.

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  11. Dave, lol! I'm glad you guys are past the 2 year mark. You'll have to come up this way and we'll go to Biaggi's!

    Gloria, thanks! Bill loves it!

    Larry, thanks for the nod, and I'm glad you liked the recipe. I like the potatoes and olives with it.

    Stoney, you are right on spot! And chocolate frosting!

    Shug, thank you! It just doesn't seem possible, but I see the license to prove it.

    TT, thanks so much! I'm glad you stopped by!

    Bernideen, thank you!

    Stephen, thank you! I bet it would make a great pastel de tres leches. No calories there either---lol!

    jose manuel, gracias! Es muy buena!

    Bonnie, thanks! Cake is a great dessert around here!

    Linda, thanks so much! I don't feel a day over 46!

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  12. Well, happy anniversary to you and Bill!! And what a great cake to help celebrate the occasion with!!

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  13. Happy Anniversary Pam and Bill! Wow! 46 years. I love reading and hearing about love and celebration. Especially a celebration of love. What a nice dessert to end with. I'm going to have to give this a go. :)

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  14. First of all, congratulations on your anniversary!

    This is also my husband's favorite cake and frosting. His mother always made yellow cake with chocolate frosting but the cake was from a box mix, of course.

    Copying and pasting this one.

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  15. Congratulations on your Anniversary!! Your husband is very lucky, that cake looks amazing.

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  16. Happy Anniversary to both you and your husband!
    And that is one delicious looking cake, sometimes simplest is the best!
    Congratulations!

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  17. Pam,
    I used to make a butter cake that was so moist- when I was was a girl in 4-H. This recipe looks like a stat fair prize winning cake.
    BTW, I love your pins on Pinterest.
    xo, Cheryl

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  18. Hi Pam, I just came across your blog and was happy to see a review of this cake. I am making it for my son's birthday, but in my edition of the ATKF cookbook, it calls for 2 3/4 cups of flour, and it looks like you decreased it to 2 1/4 cups. Just want to check before I start to see why you did this? Thanks! Madeline

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Pam
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“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



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