You know what I hate? I hate when I come across a recipe that someone calls “The Best (insert food name here). In this instance, however, there is no other way to describe this cake. It is just that good!!
The flavor is perfect, the texture is perfect…what more can I say? The key to this recipe, however is that you must not substitute anything. I have learned this from experience…when I first started out cooking and baking I didn’t really understand the difference between butter and margarine so I would use them interchangably….the cake was still good but using butter is very important. (On a side note…I always use butter for everything now. I can’t even remember the last time I bought margarine…it has to be a good couple of years!) Another time I made this, I was out of cake flour so I did a quick search on how to substitute cake flour (2 tbsp. cornstarch and just under 1 cup of all purpose flour) and made it that way. Again, it was good, but nothing special and the texture was a little off as well. Now I only make this with the exact ingredients the recipe calls for and it comes out great every single time.
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
- Preheat oven to 350 degrees F. Grease and flour 2 – 9 inch round pans.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- Using an electric mixer, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped.
- Cool 15 minutes before turning out onto cooling racks.