Wednesday, May 5, 2010

High-Yield Yellow Cake


I was looking for a white cake recipe that makes a moist cake. I decided to try this recipe (even though it is a yellow cake), because I thought the buttermilk and whole eggs would contribute to moistness and tenderness. Boy, do they ever! This is an incredible cake! It bakes up perfectly—even with the large batch. I made three batches, and each batch turned out great. I refrigerated the excess batter while baking the first part of each batch. The author of the recipe also has a normal yield version (yielding two 8-inch cakes), but I haven’t tried that version yet. The ingredients are similar, but the mixing directions are quite different. If you’re interested in that version, let me know and I can post it. As you can tell, this version requires use of a scale--but hopefully you're all hooked on using a scale in baking by now.

1 lb 6 oz (682 g) cake flour
2 lb (907 g) granulated sugar
2 Tbsp (1 oz or 24 g) baking powder
1 tsp (5 g) salt
1 lb (454 g) soft butter, half completely melted
8 fl oz (237 ml or 227 g) whole milk
16 fl oz (473 ml or 454 g) buttermilk
2 tsp (10 ml) vanilla extract
20 oz (591 mL or 567 g) whole eggs – this required about 10 ½ large eggs

Preheat the oven to 325°F. Spray cake pans with Baker’s Joy, line with parchment, then spray again.

Measure the flour, sugar, baking powder, and salt into a 6-quart KitchenAid bowl. Using the paddle attachment, mix for 3 minutes to sift and blend the dry ingredients.

Add the butter and mix on low speed for 2 minutes. Then mix on the next-higher speed for 3 minutes to fully incorporate the butter.

Return the mixture to low speed and add all of the whole milk. Mix until incorporated, about 2 minutes, and then mix on the next-higher speed for 1 minute.

Whisk the buttermilk, vanilla, and eggs in a separate bowl. Return to low speed and add the milk mixture in four increments.

Mix on the next-higher speed for 1 minute once all of the milk mixture has been incorporated.

Add the batter to the cake pans (about two-thirds full). Hit the pans against the counter to burst any air bubbles and clean up the sides of the pans. Smooth the top of the batter with a small metal offset spatula.

Bake until a toothpick inserted in the center comes out clean and the cake shrinks slightly from the sides of the pan.

Let cakes completely cool in cake pans.

Yield: Four 8-inch cake pans, Three 10-inch cake pans, OR two 12-inch cake pans.

Baking time: About 45-50 minutes. Larger pans may take a little longer.

(Hint: This makes a total of about 3300 g batter. Weigh the batter as you pour it into the pans to ensure the pans are filled equally. For a 12-inch pan, use 1650 g, a 9-inch pan needs 928 g, and a 6-inch pan needs 413 g.)

Recipe from: Wedding Cake Art and Design by Toba Garrett

7 comments:

  1. What did you do with all that cake?

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  2. I used this recipe for a wedding cake--a three tier cake with three layers in each tier and filled with strawberry filling.

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  3. Hello,

    Thanks for a great post. I have Toba Garetts books..Professional Cake decorating and Wedding Cake Art.

    I saw some discrepancy on the recipes on the High Yield Yellow Cake:

    In the Professional Cake Decorating:

    The flour amount is less than that of the Wedding Cake Art version

    The butter in the Professional Cake decorating wasnt melted, but the butter in the Wedding Cake Art was melted i.e. half was completely melted. All other ingredients remains thesame

    How do you correlate this lapses. I love the fact that she gave the amount for 20ltr and above in the Professional Cake decorating Book, but I am scared to try the cake, not to waste ingredients.

    I will go with the Wedding Cake Art..since you have proved that its a nice cake.

    Thanks

    you can email me on cakesbywhales@gmail.com

    Wale

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  4. hi I just discovered your site, I have been trying to make a decision to buy Ms. Garrett's book, after reading your post I will buy it. While I' m waiting for it to come in I would like to make a cake for a party, I will be using a 10" square and a 12" square cake. Will you please post for me how many grams of batter I will need for my two pans. My client wants a good yellow cake for her party. Thank you this will really help me.

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    1. I would suggest 1460 grams of batter for the 10-inch square pan and 2100 grams of batter for the 12-inch square. Good luck!

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  5. This comment has been removed by the author.

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    1. thanks I will let you know how they come out and can I ask another question, did you bring your buttermilk and eggs to room temperature? Thanks again

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