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INGREDIENTS:
- 1 cup butter, softened to room temperature
- 1 3/4 cups granulated sugar (13 ounces, 368 grams)
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda (see note)
- 1/2 teaspoon salt
- 1/2 cup milk (1% or above), room temperature
- 1/2 cup sour cream (light or regular), room temperature
DIRECTIONS:
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- To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
- Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
- In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
- One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
- Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
- Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
- Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
- Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
- Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake – this can cause the center of the cake to fall and never recover. And as with all cakes, don’t overbake or the cake will be dry.
- Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.
source:https://www.melskitchencafe.com/perfected-yellow-cake/
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