Golden Layer Cake

Layer cakes are a classic and versatile dessert that can be customized with various flavors and frostings. This recipe yields a tender and delicate cake that can be enjoyed with either white or chocolate frosting, allowing you to create your preferred flavor combination. The cake can be infused with the subtle taste of vanilla or the bolder flavor of orange, and using all egg yolks adds richness to the final result. It’s also worth mentioning that this recipe works well for making cupcakes.

When baking this layer cake, it’s recommended to use cake flour for a tender crumb. However, all-purpose flour can also be used as a substitute. If you don’t have cake flour on hand, you can create your own version using a simple cornstarch solution.

Now, let’s explore the ingredients and instructions for making this delightful Layer Cake.

Makes: At least 10 servings

Time: About 1 hour

INGREDIENTS:

• 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus some for greasing the pans and parchment paper
• 2 cups cake or all-purpose flour, plus some for dusting the pans
• 1 1/4 cups sugar
• 4 eggs or 8 egg yolks
• 1 teaspoon vanilla extract or 1 tablespoon grated or minced orange zest
• 1/4 teaspoon almond extract
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans with butter. Line the bottom of the pans with circles of wax or parchment paper, butter the paper, and dust the pans with flour. Tap out any excess flour by inverting the pans.
2. Use an electric mixer to cream the softened butter until smooth. Gradually add the sugar and beat until the mixture becomes light in color and fluffy, which usually takes about 3 to 4 minutes.
3. Beat in the eggs or egg yolks one at a time, ensuring each is fully incorporated. Then, add the vanilla extract or orange zest and the almond extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture by hand, alternating with the milk. Stir the batter just until smooth, being careful not to overmix.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for approximately 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 5 minutes, then invert them onto a rack to finish cooling.
7. Once the cakes are completely cooled, they can be frosted or glazed according to your preference (refer to pages 917-919 for frosting options). If desired, store the cake at room temperature, covered with wax paper, for up to a day or two. Using plastic wrap will provide an extra day or so of freshness.

VARIATIONS:

• Pistachio-Saffron Cake: Infuse the milk with 1/2 teaspoon of crumbled saffron threads until it cools. Substitute 1 cup of finely ground pistachios for half of the flour, using all-purpose flour for the remaining cup.

• Coconut Layer Cake: Stir 1/2 cup of shredded coconut into the batter along with the dry ingredients and milk. Spread or pipe a layer of cooled Vanilla Pudding between the cake layers. Use Vanilla Buttercream Frosting for the exterior and sprinkle shredded coconut over the frosting on the bottom layer and press additional shredded coconut onto the top and sides of the assembled cake.

These variations add exciting flavors and textures to the Layer Cake, allowing you to create a personalized dessert experience. Whether you choose to keep it simple with vanilla or orange, or explore the unique flavors of pistachio-saffron or coconut, this Layer Cake is sure to impress with its moist and tender crumb.