All-Occasion Yellow Butter Cake w/ Neoclassical Buttercream

Name: All-Occasion Yellow Butter Cake w/ Neoclassical Buttercream
Cuisine: American
Ingredients: 6 large egg yolks (room temperature), 1 cup milk, 2 1/4 tsp vanilla extract, 3 cups sifted bleached cake flour, 1 1/2 cups sugar, 4 tsp baking powder, 3/4 tsp fine sea salt, 3/4 cup softened unsalted butter; 6 large egg yolks (room temperature), 3/4 cup sugar, 1/2 cup corn/maple syrup (or 1/3 cup honey and omit sugar), 2 cups unsalted butter (softened and cut into tablespoons) 2-4 tablespoons of liquor of choice (optional)

10 steps

Updated at: Thu, 17 Aug 2023 02:47:00 GMT

Ingredients

0 servings

Cake

6egg yolks

large, room temperature

1 cupmilk

2 ¼ tspvanilla extract

1 ½ cupssugar

4 tspbaking powder

¾ tspfine sea salt

¾ cupunsalted butter

Buttercream

6egg yolks

large, room temperature, or 1/3 cup honey and omit sugar ened and

¾ cupsugar

½ cupcorn syrup

2 cupsunsalted butter

2 tablespoonsliquor

optional

Instructions

For the Cake

Step 1

1. Heat oven to 350⁰ with rack in center. Butter 2 9-inch round cake pans at least 1.5 inches deep. Line bottoms with parchment paper and butter parchment, then dust with breadcrumbs or flour, tapping out excess.

Step 2

2. Lightly whisk egg yolks, 1/4 cup of the milk, and vanilla in a medium bowl.

Step 3

3. In bowl of a stand mixer w/ paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds. Add butter and remaining 3/4 cup milk. Mix on low speed just until dry ingredients are moistened, then increase to medium speed and beat for 1 1/2 minutes to aerate the batter. Scrape down sides of bowl. Add the egg yolks mixture in 3 additions, beating for 20 seconds on medium speed after each addition. Scrape down bowl again. Put the batter evenly into pans and smooth the tops.

Step 4

4. Bake the cakes for 25-35 minutes until toothpick comes out clean.

For the Buttercream

Step 5

1. Butter a 1-cup heatproof glass measuring cup or bowl and set near the stove.

Step 6

2. In stand mixer with whisk attachment, beat egg yolks on high speed until light in color, about 2 minutes.

Step 7

3. Combine sugar and syrup in a small saucepan and cook over high heat, stirring continuously, until sugar dissolves and syrup comes to a rolling boil with large bubbles covering entire surface. Immediately pour syrup into the glass measuring cup to stop the cooking.

Step 8

Pour a small amount of the syrup over the yolks with the mixer turned off. Immediately beat on high speed for 5 seconds, then stop. Add a larger amount of syrup and beat for 5 more seconds. Continue adding remaining syrup and beating at 5 second increments after each addition. Uae a rubber spatula to scrape out remaining syrup and continue beating until completely cool.

Step 9

Gradually beat in butter, one tablespoon at a time, adding each piece once the preceding one had blended in thoroughly. Add liquor until just combined. Use right away or refrigerate airtight.

Step 10

Once cakes are cooled and frosting is smooth, decorate the cake as you like. To store any leftovers, store airtight for up to 2 days at room temperature, 5 days in the fridge, or 2 months in the freezer