Wednesday, May 11, 2011

The Best Yellow Cake

For a cake recipe to have the "Best" title there are a few things that must be present in the final product.  The cake must be airy.  Light and fluffy.  It should have a great flavor.  No bland cupcakes here!  It should be easy enough to make!  I'm a mom after all.   And lastly, must make me actually go "Oh wow, that IS good."   These were no exception.  They are very delicious and even though they have a couple different steps in them, are pretty easy to make! 


1 3/4 Cup Cake Flour

1 3/4 tsp. Baking Powder
1 1/2 Cup Sugar
1/3 Cup Water
4 Tbs. Salted Butter
2 tsp. Vanilla extract
1/3 Cup Vegetable Oil
3 Large Egg Yolks
2 Large Eggs
1/2 Cup Heavy Cream


Preheat Oven to 350 Degrees.

Put a stand mixer bowl in the freezer for 5 minutes to chill, along with the whisk attachment. 

In a medium sized bowl, combine the Cake Flour and Baking Powder.  Whisk to combine.  Set aside.

Take the stand mixer bowl out of the freezer.  Add the Heavy Cream and whip until soft peaks form.  Set aside in a different bowl.  

Cut Butter up into 1 inch cubes. 

In your unwashed stand mixer bowl, add your sugar.  Heat the water in the microwave until boiling.  Add to the sugar and whisk until sugar is dissolved.   Add the butter and vanilla and whisk until combined.  Add the oil and mix until all blended.

By hand, mix in 1/3 of the flour mixture.  Stir until combined.  Add another 1/3 of the mixture and combine.  Complete with the final 1/3 of the flour mixture stirring until just combined.

Add each egg yolk, stir after each one. 

Add each whole egg and stir to combine after each one.  
Add the whipped Heavy Cream and fold in.

Fill each Muffin Cup 3/4 full with the mix.  Bake for 18-20 minutes. 
For what it's worth, some of them did detach from the cupcake liners....not sure why this happens sometimes!
Adapted from:  Cookie Madness


  1. That's a real unique recipe, the cake looks so moist! I like the pink decorating frosting.
    I see flour in the ingredients - are you able to enjoy the gluten-y goodness of this cake?
    Also, if I could bust out some science here - this recipe has a higher than normal protein content from the 5 egg yolks + 2 whites, versus the typical 4 egg cake. Protein tends to stick more. It's not a bad thing at all though! I personally love eating cake scraps from stuck on pans or decorating trimmings.

  2. Ironchefman, you're better with the science than me :D These didn't stick to the papers at all at least. I actually had the other problem of the papers becoming unattached after cooling. Not all of them did it, but a handful did.

    I did get to enjoy this cake! I have given up the gluten free eating for the time being, experimenting on my own, and seeing what will happen. Here's hoping!

  3. I'm always intrigued by recipes with a different bent on preparation. Your frosting looks really soft. Would you share that recipe as well? I just tried a cooked flour, corn starch frosting recipe for the first time.. It was too rich (had 3 sticks of butter) and took forever to cool down. Was not worth all the extra time and steps. Looking forward to making these cupcakes. Thanks.