My youngest daughter, she of last year’s pony birthday cake, is set to turn a year older. Which means I have an excuse to go all out with another cake. Her chosen party theme for turning 8 is “puppies,” so I’m on the hook to make a cake look like a doggie. Wish me luck.
What excites me most, though, is the hunt for the cake itself. When I saw a recipe for Butter Cake from a favorite cookbook (Miette, the same book that offers up my favorite marshmallow recipe), I knew I had what I needed. True, 10 egg yolks and just shy of two sticks of butter seem over-the-top, but it’s a birthday cake and “over-the-top” is mandatory. My youngest loves her some butter, so this cake was The One.
Calling for only a handful of ingredients (outside of the 10 yolks), the batter went together quickly. While I can’t yet cut myself a slice, I did manage to snag a bit of crumb that stuck to the bottom of a pan and can tell you this will be the best yellow cake in the history of yellow cakes. Rich, tender, and even a bit salty (in a good way), it will go over very well.
My next step is figuring out the puppy part, so if you have suggestions, am begging you (like a puppy!) to please send them on. Am counting on google to get me where I need to go, though we all know my cakes never turn out quite as planned. Stay tuned for final pictures.
Since I’ve been less chatty than usual today, I’ll also offer up two recent posts–one for Minnesota Soybean (lemon cream pie!) along with a Funny Names tale about a man and his bananas. Would be honored to have you click over for reads.
Butter Cake (from Miette-Recipes from San Francisco’s Most Charming Pastry Shop by Meg Ray)
1 2/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
10 large egg yolks, at room temperature
2/3 cup buttermilk
1 teaspoon vanilla extract
Heat oven to 300ºF. Butter and flour two 6-inch round pans (though I used one 6-inch and one 9-inch).
In bowl, sift together flour, baking powder and salt.
In bowl of stand mixer fitted with paddle attachment, combine butter and sugar; beat on medium speed 10 to 12 minutes or until light and fluffy. Add yolks in three additions, beating 2 minutes between each addition, stopping mixer and scraping side of bowl as needed. Increase speed to high; beat 30 seconds longer.
In small bowl, stir together buttermilk and vanilla. With mixer on low speed, alternate adding flour mixture and buttermilk in three additions, beginning and ending with flour. Between additions, beat only until combined before adding next addition. Remove bowl from mixer; scrape down side and fold into batter.
Divide batter evenly between pans, leveling flat with spatula (didn’t do this as it seemed to level well enough by pouring); bake 35 to 40 minutes or until cakes are light brown and toothpick inserted in middle of each comes out clean. Transfer to wire rack to cool 10 minutes. Insert straight knife between cake and pan to loosen. Turn cakes out onto wire rack. Cool cakes completely before filling and frosting.