Description
A rich, velvety yellow cake elevated with the deep flavor of browned butter and a cloud-like texture from whipped egg whites. Perfectly paired with a decadent chocolate buttercream, this classic dessert is a sophisticated twist on a childhood favorite.
Ingredients
- Cake flour
- 1 cup unsalted butter
- Granulated sugar
- 4 egg yolks
- 4 egg whites
- Buttermilk
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Cream of tartar
- Confectioners’ sugar
- Cocoa powder
- Heavy cream
Instructions
- Preheat your oven to 350°F (177°C), grease two 9-inch round cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Beat the softened butter and granulated sugar on high speed for at least 3 minutes until creamy and pale.
- Add the four egg yolks one at a time on medium-high speed, then mix in the vanilla extract.
- On low speed, alternately add the flour mixture and buttermilk in three parts, starting and ending with the flour.
- In a separate clean bowl, whisk the egg whites and cream of tartar on high speed until fluffy peaks form.
- Using a spatula, slowly and very gently fold the whipped egg whites into the thick cake batter.
- Divide the batter between the pans and bake for 27-31 minutes, tenting with foil after 18 minutes to prevent over-browning.
- Let the cakes cool completely in the pans on a wire rack before removing.
- Prepare the buttercream by beating butter for 2 minutes, then whipping in confectioners’ sugar, cocoa, cream, salt, and vanilla on high speed.
- Level the cooled cakes, layer with frosting, and finish the top and sides before serving.
Notes
To ensure the best rise, always use room temperature dairy and eggs so the batter emulsifies properly. If you choose to brown the butter for extra depth, make sure it has cooled and solidified back to a creamy consistency before beating it with the sugar.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American