A new favorite. I’m serious. This was GOOD! I have made it before with a chocolate frosting but this time for Purim, I made it with a basic creamy white frosting.
This cake has a delicious deep yellow cake flavor and yet is spongy too. What I LOVE about the quantity of the batter is that it makes three 9″ round cakes! This means you can double the cakes for a nice height (and freeze the 3rd:) or triple them for an over the top height OR you can slice each cake in half and layer them into a 6 layer cake….the ultimate decadent cake experience!
(I have done this before for Succos and I must say, our guests were speechless as I cut slices of 6 layered cake filled with chocolate frosting. Definitely a sweet way to end the meal!)
The link to the original recipe is here so you can see which frosting they used and how it looks as a 6 layer cake)
Enjoy! I think this one will be a favorite in your home too!
- Nonstick vegetable oil spray (I used parchment paper)
- 4Â cupsÂ cake flour (To make Cake Flour: for every 2 cups of flour, replace 2 Tbsp. of the flour with corn starch)
- 2Â teaspoonÂ baking powder
- 1Â½Â teaspoonÂ baking soda
- 1Â½Â teaspoonÂ kosher salt
- 1Â½Â cupsÂ buttermilk (I used coconut creamer)
- Â½Â cupÂ vegetable oil
- 2Â teaspoonÂ vanilla extract
- 2Â cupsÂ sugar
- 1Â cupÂ (2 sticks) unsalted butter, room temperature (I used Earth Balance)
- Â½Â cupÂ (packed) light brown sugar
- 1Â vanilla bean, split lengthwise (you can skip it:)
- 6Â large egg yolks
- 3Â large eggs
- Three 9â€-diameter cake pans with 2â€ sides
- Arrange racks in upper and lower thirds of oven; preheat to 350Â°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
- Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3â€“4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
- Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5â€“6 minutes. Itâ€™s very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
- With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
- Divide batter evenly among prepared pans, about 3Â½ cups per pan. Smooth tops.
- Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35â€“40 minutes.
- Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
3 sticks (1 1/2 cups) butter, at room temperature (I used Earth Balance)
6 cups powdered sugar (1 pound + 2 more cups)
2 teaspoons vanilla extract (I used Maple Syrup instead for a maple flavor)
2 to 4 tablespoons milk (I used coconut creamer)
1. In a large bowl (or in the bowl of a stand mixer), mix the butter until it is creamy and smooth. Mix in the powdered sugar, a little at a time, adding in the vanilla and 2 tablespoons of milk a little at a time too. If the frosting is too thick, add up to 2 tablespoons more milk until you achieve the thickness and texture you’re looking for.