Yellow Layer Cake
Why This Recipe Works
Traditional yellow layer cake should melt in the mouth and taste of butter and eggs. But many layer cake recipes that we tried came out crumbly, sugary, and hard. As for the flavor, they tasted merely sweet. We made a few refinements to the usual yellow layer cake recipe. For starters, we took down the sugar slightly, which allowed more buttery flavor to come through. Softened butter blended more easily into the dry ingredients and coated the flour particles with fat. If the butter was too cold or too warm, the cake became heavy or greasy. Rotating the pans once during baking ensured that each cake layer cooked evenly and could stand up to a heavy slathering of frosting.