Golden Butter Cream Cake

This fabulous cake recipe come from a great cookbook aptly titled The Cake Bible by Rose Levy Beranbaum.  It has an amazing buttery flavor and a beautiful golden color.  Even better, it’s best enjoyed the day after it is baked; which is a rare find among most cakes.  Usually cakes are a dried out crumbly mess the day after they have been baked, but this cake requires the extra time to allow the moisture to distribute.  This makes it a perfect choice when you are planning to do some elaborate decorating or just need the extra time.  The rich flavor makes for a decadent dessert when frosted, but the cake is also quite lovely with a simple dusting of powdered sugar and fresh strawberries.

The following recipe is meant for a 9 inch cake pan and serves eight.  You may notice in some of my pictures that I am actually using a 10×14 rectangular pan based upon my need for a much larger cake.  I doubled the recipe for the 10×14 pan size.

  • 3 large egg yolks
  • 1/2 cup heavy cream
  • 3/4 teaspoon vanilla
  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 1/2 teaspoons unsalted butter, room temperature

Preheat the oven to 350 degrees.  In a medium bowl combine the yolks, 2 tablespoons cream, and vanilla.  Set aside.

Sift cake flour. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining 6 tablespoons cream.  Mix on low speed until the dry ingredients are moistened.

Increase to medium speed (high speed if using a hand mixer) and beat for 90 seconds to aerate and develop the cake’s structure.  Scrape down the sides.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Scrape down the sides.

Grease pan with cooking spray and line with parchment paper.  Spray bottom of parchment paper.  Scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake 25 to 35 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.  The cake should be just starting to shrink from the sides of the pan.  It will shrink quite a bit while cooling.

Let the cake cool in the pan on a rack for 10 minutes.  It will have a level top.  Loosen the sides with a small metal spatula and invert onto a greased wire rack.  For an attractive top crust, reinvert so that the top is up and cool completely before wrapping airtight.

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4 thoughts on “Golden Butter Cream Cake

  1. Pingback: Assembly of the Volcano Cake Part 1 — The Cake « Confectionist Confessions

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