All-Occasion Downy Yellow Butter Cake (from the Cake Bible)
 
Makes two 9-inch cakes (1.5 inches high). For this cake, I used two batches to fill two 10-inch cake pans (2 inches high). However, DO not use all the batter. The pans should be a little under ½ full. If they are too full they will overflow. So pour most of the batter in, but DON'T scrape down the sides to get every last bit of batter in.
Ingredients
  • 6 large egg yolks
  • 1 cup milk
  • 2¼ tsp of vanilla
  • 3 cups sifted cake flour
  • 1½ cups sugar
  • 1 TBSP+1 tsp baking powder
  • ¾ tsp salt
  • 12 TBSP unsalted butter, softened
Instructions
  1. Preheat oven to 350 degrees F. Grease two pans with Wilton Cake Release.
  2. In a medium bowl, combine the egg yolks, ¼ cup of the milk, and vanilla.
  3. In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add the butter and the remaining ¾ cup of milk to the dry ingredients and mix on low speed until just moistened. Increase the speed to medium, and beat for 1½ minutes to aerate the batter and develop the cake's fluffy structure.
  4. Scrape down the batter from the bowl, and add the egg mixture in 3 batches, mixing for about 20 seconds after each addition. Pour the batter into the pans, and smooth the top with a spatula.
  5. Bake for 25-35 minutes, or until a knife inserted in the center of the cake comes out clean. Let cool for 20 minutes before removing from the pans.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2012/08/30th-birthday-gym-cake.html