Say goodbye to bad yellow cake.
How many times have you had dry yellow cake? It’s your birthday, and you’ve been looking forward to dessert all day. You take a bite of the yellow cake your friend lovingly made you, and realize what you’ve eaten is nothing like the luscious, tender cake you imagined. It’s edible, but reminds you of the dry dish sponge you have under your sink: It’s chewy and slightly rubbery and somehow manages to suck all the moisture out of your mouth.
There are plenty of subpar cakes in the world, but that doesn’t mean you should settle. I believe that no one should be eating dry cake, especially on their birthday. So for several weeks, I baked cake after cake after cake in search of the perfect one. I picked apart each specimen to see what could have been better, and after plenty of trial and error, I arrived at a yellow cake that was tender, flavorful, and moist.
I decided to go the opposite direction with a technique the cookbook author Rose Levy Beranbaum swears by:Levy Beranbaum notes that this method is “faster, easier, and virtually eliminates any possibility of toughening the cake by overbeating.” Rather than cream butter and sugar together, I started by combining my dry ingredients—cake flour, baking soda, baking powder, salt, and granulated sugar—for 30 seconds in a stand mixer.
I then added cubed, room-temperature unsalted butter and mixed until it was sandy. This step may be alarming for reverse-creaming first-timers, but it is essential if you don’t want a tough, overworked cake. Coating the dry ingredients and gluten-forming proteins in butter helps to minimizeand results in a cake with a soft bite.
Consider this quick and easy—but remarkably tender, moist, and flavorful—cake my birthday gift to you. Cheers to many happy returns!
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