LAURA LEE ALICE
COOKS
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This is my go-to recipe for a yellow butter cake. The recipe makes 3 beautiful
layers but the best part-it has a cup of butter and 4 eggs! It will also make a
9 x 13 cake or up to 24 cupcakes.
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Tips & Variations
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• Fold in fresh or thawed strawberry pieces that have been well drained
into the finished batter before baking (about ½ cup).
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• Add bits of candied lemon or orange peel. If you make your own,
add some of the syrup (1-2 tablespoons) to the batter.
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• Add colorful sprinkles for a confetti cake. I like these because there
are no artificial dyes. â–º
• I love using Vanilla Bean Paste. The flavor has more depth than normal
vanilla extract.
• ​​​My family prefers my Chocolate Buttercream Frosting with this cake.
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Favorite Things
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the Kitchen
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About the Ingredients
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• Flour-I use an all-purpose organic unbleached flour or einkorn flour. With this
recipe, sift before measuring.
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• Baking powder-Make sure it's fresh.
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• Sea salt
• Butter-I like to use a high fat butter if I can find it. But usually the clarified butter
that I make it what I use.
• Sugar
• Eggs-Large or extra-large.
• Milk-Whole milk makes more sense with this recipe.
• Vanilla-Use a good quality vanilla extract or vanilla paste.
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Ingredients
• 2½ cups sifted all-purpose flour (sift before measuring then scoop and
level off)
• 2½ tsp fresh baking powder
• ½ tsp salt
• 1 cup butter, softened (2 sticks, preferably unsalted)
• 2 cups granulated sugar
• 4 eggs
• 1 cup milk (whole milk)
• 1 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour 3 round pans,
a 9 x 13-inch pan, or cupcake pans (24 total).
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Instructions
1. In a medium bowl, sift flour with baking powder and salt. In a large bowl, at high speed, mix the butter and sugar until light and fluffy. Add 4 eggs, one at a time, beating well after each addition.
​2. Continue beating, occasionally scraping bowl, until fluffy-about 2 minutes. Beat in flour mixture (one fourth) alternately with milk (one third) beginning and ending with flour. Add vanilla and beat until smooth-about 1 minute.
​3. Pour into prepared pans; tap on counter a couple of times then bake 25 to 30 minutes, or until surface springs back when gently pressed with finger. Cool in pans on wire racks for about 10 minutes, remove from pans then cool again on racks.
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Options
• To bake and store the cake layers, lay a large piece of plastic wrap over the cake pan (you don't have to wash it) then place a baked cake layer, right side up, in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. Makes it easier to fill and frost too!​​​​​
​• To freeze, follow the steps above; after chilling, place the layers (still wrapped) in a plastic container or bag and freeze. Thaw at room temperature then remove the plastic wrap.
• Half of this recipe makes 12 perfect cupcakes.