Classic yellow cake

Yield: 4 servings

Measure Ingredient
12 tablespoons Unsalted butter, softened
1½ cup Sugar
2 cups All purpose flour
2 teaspoons Baking powder
¼ teaspoon Salt
3 Eggs
1 Egg yolk
¾ cup Milk
2 teaspoons Vanilla extract

Two 9-inch diameter by 1½-inch deep layer pans or one 13 by 9 by 2-inch pan, buttered and bottoms lined with parchment or waxed paper.

Set a rack at the middle level of the oven and preheat to 350 degrees.

In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt.

Set aside. Combine eggs, yolk, milk and vanilla extract. Add ⅓ of the flour mixture to butter mixture then add half the milk mixture.

Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan and smooth top with a metal spatula. Bake cake about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.


All recipes courtesy of Nick Malgieri

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