![]() When done, the cakes should be golden brown and a cake tester or toothpick inserted into the center of the cake should come out clean. Scrape down the sides of the bowl with a rubber spatula as necessary.ĭivide evenly into the three pans and bake for 30-35 minutes, rotating pans as necessary. Add vanilla extract to milk.Īdd flour mixture to the creamed butter sugar and eggs in three batches, alternating with milk mixture. Add whole eggs then egg yolks, one at a time, beating each until it is fully incorporated. In a large bowl or the bowl of your stand mixer, cream butter and sugar until pale and fluffy. Prepare “buttermilk” by adding vinegar to regular milk, if necessary. Sift together flours, baking soda, baking powder, and salt, and set aside. I like the kind with a bottom that pops out. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. ![]() 2 cups buttermilk (if you don’t have buttermilk, mix a scant 2 cups milk with a big splash of vinegar) Preheat oven, prepare cake pans, and combine dry ingredients: Preheat oven to 350 degrees.1 cup + 2 T butter (Martha says use unsalted, I used salted and thought it was fantastic).(Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Very, very slightly adapted from Martha Stewart’s Cupcakes (first edition) Divide batter among muffin cups, filling each 2/3 full. You will not be able to eat a yellow cake from a box after this. If the pictures don’t look fantastic, please trust me when I say that this is the best yellow cake I have ever made, and is way up there on my list of best yellow cakes ever eaten. I know, the photos aren’t great, but I misjudged the time when putting the cake together and then BOOM it was dark out, and I had to bring the cake to a birthday celebration. It’s so tender, but not enough that you can’t stack it in layers, it’s light, it’s flavorful, and it’s straightforward. Martha Stewart (or perhaps one of her minions) really hit the nail on the head with this one. Even the ones from my favorite vintage Betty Crocker cookbook.īut this Yellow Buttermilk Cake, Reader, is a great cake. They always seemed a bit too dry, or too blah. I’ve been a cake-from-scratch convert for the past, oh, six years, but have never had much luck with yellow cakes until this recipe. I made this cake a few weeks ago and am so in love with the recipe. I just ran out of time yesterday/may have chosen to watch The Great British Bake Off in my free hours instead.) I’ve been stocking up things to share so I can hopefully get back into the groove of posting at least every Saturday. I’m hoping that will change soon, but for now please bear with me. Ok, Reader, I know my blog posts have been more sporadic than usual for the last…month. Light, tender, and flavorful, this yellow buttermilk cake recipe from Martha Stewart is the only one you’ll ever need.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |