Saturday, July 4, 2009

Fluffy Yellow Cake

I made this specifically to make Bakerella's Cheeseburger Cupcakes, but I wanted to use a homemade cake mix. I know that you can't go wrong with America's Test Kitchen recipes, and this definitely produced a delicious yellow cake. I loved how light and fluffy this cake was! Definitely tasted like homemade goodness. Although the original recipe calls for (2) 9" cake pans, I altered the baking time for cupcakes. Here is my version of Bakerella's recipe.

2-1/2 cups cake flour, plus extra for dusting
1-1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1-3/4 cups sugar, divided
10 Tbsp (1-1/4 sticks) unsalted butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 Tbsp vegetable oil
2 tsp vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature

1. Adjust oven rack to the middle position and preheat oven to 350 degrees. Grease (2) 9" round cake pans, and line the bottom with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. (I used Crisco cooking spray with flour instead.)
2. In a stand mixer bowl (or large bowl), whisk flour, baking powder, baking soda, salt, and 1-1/2 cups sugar together.
3. In a separate medium bowl, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.
4. In a stand mixer fitted with a whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.

5. With machine still running, gradually add remaining 1/4 cup sugar, and continue to beat until stiff peaks just form, about 30-60 seconds (whites should hold peak, but mixture should appear moist). Transfer to a separate bowl and set aside. Clean the whisk attachment.

6. Add the flour mixture to a stand mixer bowl fitted with whisk attachment. With the mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds.
7. Stop mixer and scrape whisk and sides of the bowl. Return mixer to medium speed and beat until smooth and fully incorporated, 10-15 seconds.
8. Using a rubber spatula, fold 1/3 of whites into the batter, then add remaining whites and gently fold into batter until no white streaks remain.

9. Divide batter evenly into prepared cake pans. (I used a measuring cup to fill each well easily.) Lightly tap pans against the counter 2-3 times to dislodge any air bubbles.

10. Bake until cake layers begin to pull away from sides of pans, and toothpick inserted into the center comes out clean, about 20-22 minutes.

11. Cool cake pans on wire rack for 10 minutes.
12. Loosen cakes from sides of pans with small knife, and then invert onto greased wire rack, and peel off parchment paper.
13. Invert cakes again and cool completely on rack, about 1-1/2 hours.

For 13x9 pan, bake for 30-35 minutes.
For (2) 9-inch cake layers, bake for 20-22 minutes (as recipe indicates).
For Cupcakes (yield: 24), fill cupcake well with batter 2/3 full, and bake for 14-16 minutes.

Source: America's Test Kitchen


Anonymous said...

I was trying to make a homemade cake today without dairy. I usually use box mixes but my son is on a nondairy diet. The cake I made was a bit dense. Not bad, but not light and fluffy like a box cake. The tase was good. I followed the receipe for a yellow cake in an old Betty Crocker cookbood but subsituted vanilla rice milk. Do you think that if I try this recipe without milk, substituting rice milk and non dairy margarine and crisco that it will still work? I am looking for a lighter, fluffier cake.

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