Monday, December 19, 2011


This is moist and delicious yellow cake that will be a favorite in your recipe file. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!"

This yellow/white butter cakes inherently have more flavor than sponge cakes due unsurprisingly to the presence of butter. Because of the added fat, butter cakes are more moist than sponge cakes and will not need syrups for flavor and moisture.

They will typically be paired with things like fruit and frostings. If you are layering a butter cake,  you will probably want to brush it with a simple syrup.  It was easy to make and just delightful. A white cake should taste like a cross between an angel food cake, with a light almond-vanilla flavor, and a pound cake, without the heaviness. Simply flavored, sweet, moist with a medium crumb. 

Today I added some butter streusel, I'm not in the mood for any frosting or icing. Streusel cut short all the process and it's equally awesome.

Recipe adapated from baking bites with a littl tweak. I used whole eggs instead of white eggs as suggested, I want my cake yellow

1 cup milk, room temperature
6 eggs
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened

Preheat oven to 350 F.

Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.

Combine milk, eggs  and extracts in a small bowl with a fork. Set aside.

Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. 

Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).

Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.

Sprinkles the streusel on top of the cake,

Bake 30-35 minutes, until toothpick inserted into the center comes out clean.

Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.

1 c. brown sugar
1/2 c. chocolate chips
1/2 c. walnuts, chopped
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted

Mix all in small bowl and sprinkle over cake before set to the oven


Kadang-kadang tekak ni...bila dah hendak makan benda-benda manis...memang tak boleh ditahan-tahan lagi. Ini resipi yellow cake yang saya suka..lembut..lembap dan butter. Rasanya inilah resipi yang akan saya gunakan untuk apa-apa cake...sesuai juga dibuat cupcake. Kerana malas hendak meletakkan frosting saya letakkan streusel aje...mudah.  Sesuai buat santapan petang

Next Post - Crusted Chicken Salad



cik cek said...

Bila perut lapo...sume pun nak makan...nak mintak sekeping dua kek kat akak ni...:)

Munatycooking said...

A very simple recipe but the outcome is gorgeous. It'll be great with my morning tea :0)

Paty's Kitchen - Cook with passion. said...

Hi Muna...yeah perfect for morning tea...simple yellow cake...dense and moist...I love this one.

Paty's Kitchen - Cook with passion. said...

Salam cikcek....itulah akak...anak2 kalau berkumpul udah kita buat yang pedas...dia orang nak manis pula...pendek kata jadi chef ni kerjanya 24 jam...kalah chef kat hotelkan????

Nieza said...

wahh gebusnya tgk cake akak ni...sedapnya kalau dpt merasa ni..nk jadi jiran akak la..hehe

kak dok Penang area mana yer?

Paty's Kitchen - Cook with passion. said...

Salam Nieza....akhirnya penantian akak berhasil...akak suka resipi ii gebus dan lembap taklah berderai....

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