After trying out several different yellow cake recipes, which always turned out dry I decided to play around until I got a moist very flavorful yellow cake. I use Vanilla, Butter Nut extract by McCormick because it gives the cake a very rich flavor. This is my most requested cake flavor. It is very moist and is great for carving.
***I know that Vanilla, Butter Nut extract is also sold by Bakers Kitchen if you have problems finding McCormicks***
- 1½ Cups Unsalted Butter, softened
- 2 Cups Sugar
- 5 Eggs
- 1 Tsp. Salt
- 2¾ Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 Tbsp. Vanilla, Butter Nut Extract
- 1¼ Cups Whole Milk
- Preheat oven to 350.
Prepare 2- 8” or 9” cake pans with wax paper sprayed with baking spray.
In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min.
In the meantime in a small bowl sift together all dry ingredients.
Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min.
Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs attached. Let cool in pans for 30 minutes than transfer to a cooling rack and cool for 10 more min. While still warm wrap in plastic wrap and let sit overnight. Frost the cake the day after baking. ***When I use this cake for carving I always place it in the freezer for a few hours or overnight, and carve when it is still partially frozen. I than fill the cake and give it a crumb coat, wrap it in plastic wrap until it is completely thawed than decorate as needed.*** This cake freezes extremely well if wrapped properly-2 layers of plastic wrap, than covered in foil. I have actually froze the cake up to a month ahead of time, at it still tasted fantastic.