I have a soft spot for yellow cakes. Really good yellow cakes with a chocolate frosting of sorts. Have we talked about this before? I think we have.
I’ve been really feeling the need to make a cake, and so I did. My fav of favs. Yellow cake. It’s gotta have a chocolate frosting man, I’m tellin’ ya. And welp, this cake didn’t turn out super fantastic (still good though) like my last one did but it sure as hell cured that cake craving. Caaaaaaaake. It haunts my dreams. Well I guess it doesn’t haunt them, my dreams about cake are always pleasant. I actually do dream about cake probably way more than normal people do. Can you remember the last time you dreamed about cake? Probably never eh? Or not that you can remember anyways. Maybe it’s more normal that I dream about cake considering I will one day be making lovely beauties for all of you to eat when I have my own bakery. I like thinking of all the combinations of cake, fillings and frostings! My bakery, it will be mine, oh yes, it will be mine**. Am I rambling? Hmm. Well. The recipe called for buttermilk. I didn’t have buttermilk, and no lemon juice or even vinegar so I just used regular milk which definitely ruined this cake (exaggeration to the MAX). WHERE’S MAH BUTTERMILK TANG?! That’s my favourite part. It still turned out really moist though. For now anyways, who knows what it’ll be like tomorrow.
Well blah blah blah there’s my cake. I made it. It tastes good. I effed up the frosting, though it still tastes good. The cake recipe is much better left as cupcakes in my opinion, and made properly with buttermilk, and throwing in a vanilla bean doesn’t hurt either.
1 egg yolk
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons buttermilk, at room temp
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut into cute little cubes. Semi-cold and also semi-room temp.
Preaheat your oven to 350. Line your tray with cupcake liners. Mix all the dry ingredients together, including the sugar in the bowl of your stand mixer with the paddle attachement. Throw the butter cubes in and mix until it’s all evenly dispersed and looks like a slightly yellow shimmery dust (no big lumps of butter, guys). Mix together all the wet ingredients, then add them to the dry. Beat on medium speed for about a minute until light and fluffy. Divide into cupcakes and bake for about 20-ish minutes.
**20 points and a slice of cake to whoever catches that reference. I swear the cat didn’t lick the cake. He only drank my milk. He’s such a jerk.