So I did my research. And I got a bit less skeptical. Apparently, many fantastic bakers believe that this cake is one of the most popular yellow cakes in the USA, next to the Magnolia yellow cake.
So it was with some excitement that I baked this cake.
If you've always wanted to make a 3-, 4-, 5- (or more) layer cake, but have not done so because you are worried it is difficult to do so, let me reassure you that it really is not that hard.
The batter was done!
To frost, I cut each cake in half, sandwiched the layers with Swiss Meringue Buttercream and completely frosted the exterior of the cake with more Swiss Meringure Buttercream!
Cake Slice Bakers because there is so much room for creativity!
To take part, click on the picture above!
Absolutely the Best Yellow Cake (Serves 12-16)
Adapted from Great Cakes by Carole Walters
3 cups (285g) sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (225g) unsalted butter
2 cups (450g) caster sugar - I reduced this by 50%
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup (240ml) whole milk
1. Position rack in the lower third of the oven and preheat to 350°F (175°C).
2. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
3. Add the sugar, 1 tablespoon at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
4. While the butter and sugar are beating, Sift together the flour, baking powder and salt. Set aside.
5. Add the eggs to the butter/sugar mixture, one at a time, beating for one minute after each addition. Scrape the sides of the bowl as necessary. Blend in the vanilla.
6. Reduce mixer speed to medium-low. Add the dry ingredients in four batches, alternately with the milk, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
7. Spoon the batter into the prepared pan and smooth the surface. Center the pan on the rack and bake for 65 to 70 minutes (I baked mine for 30 minutes), or until the cake is golden brown on top and comes away from the sides of the pan. A toothpick inserted into the center should come out dry.
8. Remove the cake from the oven and set the pan on a cake rack to cool to room temperature. If you are using a pan with a removable bottom, remove the pan by lifting up the center tube and running a sharp, thin-bladed knife under the cake and around the inner tube to loosen the cake. Invert the cake onto the cake rack.
9. If your pan does not have a removable bottom, run a thin, sharp knife around the outer sides and inner tube, then invert the cake onto the rack. Place on a cake platter top side up. Just before serving, dust the top of the cake with confectioner's sugar.
10. Store at room temperature under a glass cake dome or in an airtight container for up to 5 days.
Swiss Meringue Buttercream (Makes approximately 3 1/2 cups)
Adapted from bakersroyale
5 large egg whites
1 1/2 cup sugar
454g unsalted butter, sliced and softened
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160F while whisking constantly.
Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
Add salt and flavoring, mix to combine.
For step-by-step tutorial, see here.
This post is linked to Cook Your Books, hosted by Joyce from Kitchen Flavours.
This post is linked to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.
Last but not least, I am linking this post to Say G'Day hosted by NatashaInOz.