This is the one type of cake that has had me stumped for months. I know, yellow butter cake should be so simple. Its practically a staple at American birthday parties. I, however, have not had much (or any) luck with it.
There's nothing quite like a boxed yellow cake, unfortunately. And while a mix-in-a-box works for some occasions, I just can't bring myself to sell someone a cake from a box. It's just not right. It's just plain wrong! So months ago I set out on a journey to improve the recipes I had, which left me with unbelieveably dry and crumbly cakes. An 8-year girl actually left her piece of cake alone after one bite! Seriously!?!?!
I have pretty much figured out what went wrong before: over mixing (a big no-no in my book) and butter. Butter, you say? Yes, butter. You see, my red velvet cake recipe calls for oil instead of butter and always always always turns out so fluffy and moist with just the right amount of crumblyness (if that's even a word). So I conjured up a yellow butter cake recipe of my own; one with BOTH butter and shortening creamed together and one that is mixed relatively quickly so that it does not end up dry. The recipe that I came up with is below, but first let me tell you and show you my results:
First of all, its not as yellow as the box stuff, which I guess I will have to admit defeat on that issue. I suppose the texture is alright. Its definitely moist! It tastes buttery, but I feel like its lacking something...probably frosting. My husband won't test it out for me because he not only hates cake, but his all-time least favorite is yellow cake. He did tell me at first glance that it looks like cornbread. Is that good, bad, or ugly?
Does anyone have any advice for me and my yellow butter cake problem? Together, we can solve this mystery!
Yellow Butter Cake
*Makes one 9x13 inch sheet cake, or two 9in layers, or 24 cupcakes
Preheat oven to 350 degrees.
1 cup (2 sticks) butter, room temp
1/2 cup shortening
2 1/2 cup granulated sugar
2 large eggs, plus 2 egg yolks, room temp (put the whites in the freezer and use them for a souffle later)
1 1/2 tsp vanilla
1 1/4 cups milk, room temp
3 1/2 cups cake flour
1 tsp salt
2 tsp baking powder
Butter and flour cake pans and set aside. Sift together the flour, salt and baking soda and set aside. In the bowl of an electric mixer cream together the butter and the shortening until they are completely mixed and pliable. Pour in the sugar and continue to beat on medium speed until light and fluffy (about 2 minutes).
In a small bowl or measuring cup, combine the eggs, yolks, and vanilla and lightly beat. Put the mixer on low speed and add the egg in 3 or 4 installments. Wait until the egg is completely incorporated before added another. When all the eggs are in, scrape down the sides of the bowl.
Alternate adding the flour and milk, beginning and ending with the flour, until everything is in. At this point I just take the batter away from the mixer and stir in the remaining flour (the stuff sticking to the sides of the bowl) by hand. This is where I had been overmixing, I believe.
Bake on the center rack for the following times:
9x13 sheet pan - 45-50 minutes
9in round layers - 25-30 minutes
Test with a toothpick. If it comes out clean, its ready.