The yellow layer cake has been around for as long as most of us can remember. There’s so many childhood memories wrapped around an after school snack of a yellow layer cake and a glass of milk.
Many times a yellow layer cake is spruced up with a creamy chocolate frosting, chilled out with scoops of vanilla ice cream in between the layers, or may also be just served plain, the way our grandparents used to enjoy it.
The yellow layer cake, although an old-fashioned favorite, still holds a special place in our hearts that generations beyond us will continue to enjoy, the same way generations before us have enjoyed it as well. This deliciously moist yellow layer cake is sure to bring back those nostalgic feelings for the good ol’ days. I am heading to the kitchen now!
1¾ cups (7 oz.) plain cake flour, sifted, plus more for dusting the pans
4 large eggs- at room temperature
½ cup whole milk- at room temperature
2 teaspoons vanilla extract
1 ½ cups sugar
2 teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened- cut into 16 pieces
Adjust the oven rack to the lower-middle position and heat the oven to 350°. Grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside. Combine the flour, sugar, baking powder and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend- about 30 seconds. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture (about ½ cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrap the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled- about 15 seconds.
Divide the batter equally between the prepared cake pans; spread to the sides of the pans and smooth with a rubber spatula. Bake until the cake tops are light gold and a toothpick or thin skewer inserted into the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack for 10 minutes. Run a knife around the pan perimeters to loosen. Invert one cake onto a large plate, peel off the parchment paper and re-invert onto another wire rack Repeat with the other cake. Cool completely before icing. Once the icing has been spread over the cake, then cut a slice of the warm cake and serve it up!
This cake is delicious, extremely versatile for any occasion, and an easy fix. As soon as you enjoy the first bite of this yellow layer cake, I know you will immediately remember this cake from days gone by. This yellow layer cake is truly a classic dessert and there is simply no need to change this recipe any time soon!
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