Golden Layer Cake - Powerful Handmade site

Golden Layer Cake

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Golden Layer Cake

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If you don’t make yellow cakes much — but sometimes have to for a vanilla-type person, and you’ve never really hit upon a recipe you’re satisfied with — this is it.

This tender, moist cake is especially good when paired with whipped cream and fruit, or our Fudge Frosting.

At a glance

Prep
Bake
Total
Yield
Two 8″ cake layers

Nutrition information

Ingredients

  • 3/4 cup (12 tablespoons) unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs, beaten lightly
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup yogurt, regular, low-fat or nonfat, plain or vanilla
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

  • 6 ounces unsalted butter
  • 10 1/2 ounces granulated sugar
  • 3 large eggs, beaten lightly
  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 ounces yogurt, regular, low-fat or nonfat, plain or vanilla
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

  • 170g unsalted butter
  • 298g granulated sugar
  • 3 large eggs, beaten lightly
  • 298g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 227g yogurt, regular, low-fat or nonfat, plain or vanilla
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. Make sure the butter, eggs and yogurt are at cool room temperature, about 68°F to 72°F (see “tips”, below). Preheat the oven to 350°F. Grease and flour two 8″ round cake pans, or line with parchment circles.
  2. Beat the butter in a large mixing bowl.
  3. Gradually add the sugar and continue to beat for a few minutes.
  4. Beat in the eggs, beating all the while, and beat until light colored. This will take at most 3 to 5 minutes at the medium speed of a stand mixer, or the high speed of a hand mixer. Be sure to stop once to scrape down the sides of the bowl.
  5. In a small bowl, whisk together the flour, salt, baking powder and baking soda; set aside.
  6. Whisk together the yogurt, vanilla and almond extract in a cup; set aside.
  7. Using a spatula or large spoon, stir the flour mixture into the butter mixture in the bowl alternately with the yogurt mixture, beginning and ending with the flour. Stir by hand only until the batter is completely mixed.
  8. Divide the batter evenly between the prepared pans.
  9. Bake the cake layers in the lower third of the oven for 35 minutes, or until until they spring back when lightly touched in the center, and the edge begins to pull away from the pan.
  10. Remove the cakes from the oven and cool on a wire rack for 15 minutes.
  11. Working with one layer at a time, run a knife around the sides of the cake to make sure it’s not sticking to the pan, center a plate or flat pan over the cake, and tilt it upside down.
  12. Remove the pan from the cake, center the cooling rack over the cake, and flip once more to cool completely.

Nutrition Information

  • Serving Size1 slice, 75g
  • Servings Per Batch16
Amount Per Serving:
  • Calories240 cal
  • Calories from Fat
  • Total Fat10.2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol77mg
  • Sodium203mg
  • Total Carbohydrate15g
  • Dietary Fiber1g
  • Sugars18g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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