Yellow Layer Cake

34 comments

Appears in Cook's Illustrated March/April 1999, America's Test Kitchen TV

We were looking for a moist, tender cake that was both foolproof and full flavored. By changing mixing methods and ingredient ratios, we achieved our goal.

SERVES 10 to 12 (Makes enough batter for two 9-inch or three 8-inch cake layers)

TIME 1½ hours, plus 2 hours cooling

has video

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...

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