All-Occasion Downy Yellow Butter Cake

Page 39

Cuisine: North American | Course Type: Cakes

(5 reviews)

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Recipe Review

A delicious, versatile yellow cake that has good vanilla flavour and a lovely, moist crumb.

It was the first cake I baked from this book so the author’s 2-step method of mixing the batter was totally foreign to me. I now appreciate this method of beating dry ingredients with butter first, then beating eggs (yolks only in this recipe) and liquids in later; it’s faster, dirties fewer dishes and results in a tender cake every time!

As other reviewers have noted, the cake marries well with a number of different frosting flavours. My most recent pairing (pictured) was with the vanilla mousseline buttercream from the same book.

A fabulous, basic cake suitable for “all occasions”!

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