I just realized I never posted the recipe for yellow cake that I used on Nick’s birthday. It was a really great recipe and so if you are a fan of yellow cake and you want to do just a little extra work than needed from a boxed yellow cake then this recipe is for you. It was a super delicious and moist cake. I made cupcakes because making a cake seemed kinda crazy to do for just the two of us. Therefore, the recipe below is only for 12 cupcakes or 1- 8″ or 9″ round cake (I actually halved this recipe to make 6 cupcakes).
Recipe yields: 12 cupcakes or 1- 8″ or 9″ cake pan
Ingredients:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 tsp vanilla extract
2 cups cake flour (I made my own: click here)
2 tsp baking powder
1/2 tsp salt
Directions:
- Preheat oven to 350 degrees F. Grease and flour your pans or use paper liners.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks. Enjoy!
Recipe adapted from: AllRecipes.com
