The usual search for a recipe oftentimes includes many failed attempts to find the end result you are looking for. I am often surprised at how completely fail some recipes are. We aren't just talking, 'oh, that's not as good as I expected',
or, 'maybe I didn't do it right'. Like-'Look at this! This is ridiculous!' or the flavor is absolutely horrid, the bread is dry and dense, etc. Cakes, I have to say, are one of the guiltiest.
We make a cake, envisioning that absurdly fluffy, completely un-frostable mess that comes from a box, and we end up with a muffin-like products with a tight crumb, begging to be redeemed by a delectable frosting that will somehow hide this hideous disgrace that is trying to pass for a cake.
It has happened to me over and over again. I always think it is my fault, too. I want to be the domestic housewife that opens her pantry and makes a delicious birthday cake, but instead, I feel Duncan Hines calling my name. It is whispering, "Your cakes are failures. Just use me." But, I resolved to turn to a few of my favorite blogs and sites and find a cake worth making.
Enter Yellow Birthday Cake.
roasted tomato soup, her apple pie cookies, pear crumble, these cinnamon struesel doughnut muffin things, I have plans to make her knish, what more can I say. She inspires me. I decided to try her cake. It was perfect. I didn't even have the right ingredients and it was perfect.
Exit Duncan Hines, Betty Crocker, and Pillsbury
Order has been restored to the world. I am no longer under the confines of a pre-packaged powder that is trying to rule my life.
Try it with chocolate frosting....
from smitten kitchen
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake, 18 or so cupcakes
The original recipe calls for 2 cups buttermilk, instead of buttermilk and sour cream. Do what you will.
4 cups plus 2 tablespoons flour
2 teaspoons baking powder
|My sister, pretending like she's helping|
1 teaspoon table salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup buttermilk well-shaken
1 cup sour cream
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then spray with non-stick cooking spray.
|What I look like when I'm making 200 cupcakes.|
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
For cupcakes, bake at 375 for 18 minutes, rotating and switching pans halfway through.