A Far, Far Better Cake

  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 30 min
  • Yield: 2 (9-inch) round cakes
Share This Recipe

Ingredients

228 grams (1 cup) unsalted butter, at room temperature, plus extra for the pans

171 grams (1 cup plus 3 tablespoons) all-purpose flour, plus extra for the pans 

171 grams (1 cup plus 3 tablespoons) cake flour 

14 grams (1 tablespoon) baking powder 

342 grams (1 1/2 cups plus 3 tablespoons) sugar 

1/4 teaspoon fine sea salt 

8 large egg yolks, at room temperature 

10 ounces (1 1/4 cups) whole milk, at room temperature 

1 teaspoon vanilla extract 

Directions

Special equipment:
Digital kitchen scale, measuring cups, measuring spoons, 2 (9-inch) round aluminum cake pans, 2 (9-inch) round parchment paper circles, flour sifter or fine-mesh sieve, electric stand mixer with paddle attachment, rubber spatula, digital thermometer, toothpick, 2 wire cooling racks
  1. Place an oven rack in the top third of the oven and crank the box to 350 degrees F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides and then flour. Finally, line the bottoms of both with a round of parchment paper.
  2. Sift the flours together with the baking powder and set aside. (You can use a sifter for this or a fine sieve.)
  3. Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
  4. With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly add half the flour mixture. (I like to use a paper plate to dose in the flour … great multitasker.)
  5. When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
  6. Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
  7. Bake until the cakes reach an internal temperature of between 207 and 210 degrees F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
  8. Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …