There are a few things in life for which there is no substitute. Absolute decadent/balls to the wall/full sugar/full gluten/butter laden/’kick ass’ cake falls into this category. When someone has a birthday, the last thing in the world they’re looking for is a tofu-based, monk fruit sweetened, olive oil infused imposter.
A few weeks ago I hosted a birthday party for a friend of ours. I found the single most AWESOME yellow cake recipe in the universe. Both buttermilk and sour cream give this creation a most delectable and tender crumb. The cake I made for him was 6 layers filled with lemon curd ( recipe click here) and raspberry cream cheese frosting. I meant to take photos, but that meant fiddling with ‘perfect’ slices and saving a piece for the next day when I could shoot in natural sunlight. The spirit was willing, but this fibro laden body was toast after a day of party throwing and 6 layer cake decorating. So…yeah…there’s no photos of that cake.
But fear not! Tomorrow was another day, and where there is a will there is a way! I made cupcakes with said yellow cake recipe, and frosted with the same raspberry cream cheese frosting so that you would have the chance to partake of this wondrous and rare culinary find……
~Best EVER Yellow Cake~ found here at Bake or Dare
|2 1/2 cups cake flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 sticks butter @ room temp
|1 3/4 cup granulated sugar
2 eggs @ room temp
2 teaspoons vanilla extract
1 cup buttermilk @ room temp
1/2 cup sour cream @ room temp
Hand or stand mixer, mixing bowls, cooling racks, nonstick vegetable spray (or you can grease and flour pans as desired), cake or cupcake pan(s) Directions
Heat oven to 350 degrees. Prep your cake or cup cake pans.
Combine the cake flour, baking powder and salt in a mixing bowl and sift twice. Set aside.Using the mixer whip the butter together with the sugar until light and fluffy. Add the eggs one at a time and then the vanilla. Beat on medium speed for 6 minutes scraping down the bowl as necessary. (This allows some air to get in to the batter. If we did this once we added the flour it would make the cake tough.)Switch the mixer to low and add the sour cream beating until incorporated. Next alternate adding your remaining dry and wet ingredients. Start by adding a 1/3 of the dry ingredients and letting it incorporate. Next add half of the buttermilk and once that is mixed in another 3rd of the dry mix. Pour in the remainder of your buttermilk and finish off with the remainder of your flour. (I usually scrape down the bowl and let it beat for about another 30-45 seconds after this last addition to ensure everything is combined!)Pour out into your prepared pans and bake until the center of the cake springs back or a toothpick inserted in the center come out clean. Cooking times are as follows:
- 24 Cupcakes….18 to 23 minutes
- Two 8 x 1-1/2 inch round baking pans….35 to 40 minutes
~Raspberry Cream Cheese Frosting~
~2 packages cream cheese-room temp
~1 stick butter-room temp
~2 tsp raspberry flavoring ( I use Lorann oils)
~ 1 lb. powdered sugar
Cream together in mixer.