Friday, July 10, 2020

Moist Yellow Vanilla Cake

If you are used to the same old "cream butter with sugar until pale and fluffy" method for making yellow layer cakes, then consider this  a cake that needs just 3 tbsp of butter, bakes in 1 pan for a tall single layer that you can slice in half to make a two-layer cake, and ULTRA moist texture with rich vanilla flavour?

That's THIS cake!

Here are some reasons why you should make this Moist Yellow Vanilla Cake:

1) Less dishes! You only need 1 pan to make it. That also means you only have to worry about lining 1 pan  the less prep the better in my books!

2) Room temperature butter not required! So, if you forgot to take the butter out of the fridge last night, then you can still make this cake right now!

3) It's soft, moist and tender and NOT dense and bready. 

4) The vanilla and lemon flavour is so clean and strong because it's not muted by a ton of flour.

As you can see, I paired this cake with Whipped Dark Chocolate Ganache frosting which is UNREAL and so delicious AND it needs just TWO ingredients! Once you nail this cake, then the frosting will knock you off your feet! 

I also added lemon zest to this cake to create a wonderful, bright lemon flavour! If chocolate and lemon seems like a strange combination for you, then please take a moment to reconsider.

Lemon compliments SO many things  it has a floral, fruity, tangy taste that isn't as overpowering as other citrus like orange, lime and grapefruit. In fact I DO NOT LIKE chocolate and orange (blaaahhh - I'm sorry. Please don't hate me for it!)

BUT - chocolate and lemon is lovely, and in particular it must be DARK chocolate. The bitterness with the tanginess, and the natural tropical fruitiness of dark chocolate just makes sense here.

Did you know that raw chocolate actually has a lot of tropical fruit notes like passionfruit, pineapple and banana?

About the cake itself  it is simply just a delicious moist butter cake made with a different technique than you're used to which makes it light and fluffy instead of dense and doughy. You will love it!

The method starts with beating eggs with sugar before mixing in warm melted butter and milk. Finally you gently mix in the dry ingredients and bake it off! It's so simple and more similar to a sponge cake, but with WAY more flavour and ultra moist.

I hope you jump out of your comfort zone and try this recipe - I'm confident you will be hooked! 

Moist Yellow Vanilla Cake with Lemon

makes 8-10 servings

½ cup (118ml) milk
¼ cup (56g) unsalted butter
1 tbsp finely grated lemon zest (optional)
1 cup (142g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs, at room temperature
2 large egg yolks
¾ cup (150g) granulated sugar
1 tsp (5ml) pure vanilla extract
2 tbsp (30ml) fresh lemon juice

Preheat oven to 350°F. Line the base of an 8-inch round cake pan with parchment paper. Do not grease the sides.

Combine milk, butter and lemon zest in a small saucepan over medium heat and bring to a simmer. Remove from heat and let stand for 10 minutes to infuse.

Sift flour and baking powder into a medium bowl. Add salt and whisk to blend evenly.

Combine whole eggs, yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 2 minutes. Increase to high speed and beat for 4 minutes until pale, thick and tripled in volume. Mix in vanilla and lemon juice. With the mixer on medium speed, slowly pour in the warm milk mixture and mix just until incorporated. With mixer on low, gradually add flour mixture until combined and batter is smooth.

Pour batter into prepared pan and bake for 30-35 minutes until evenly golden and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, invert to release the cake and allow to cool completely. Once cool, slice in half horizontally and spread your favourite frosting between the layers, and then on top to cover it!

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1 comment:

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