Golden Butter Cake

Those of you who made the Daffodil cake that was featured earlier in the week, have six egg yolks taking up space in your refrigerator. I know I did in mine. I spent some time this afternoon searching for a single recipe that would use them all in a one-shot.   The recipe is easy to follow and the cake is simple to make. This is not a fancy cake, but if you are looking for a large layer cake that your family will enjoy, this one will do nicely. For best results, be sure ingredients are at room temperature, sift both cake flour and confectioners' sugar before measuring and do not over-bake the cake. Mine was done in about 25 minutes and at that point it was still moist and had a lovely crumb. The rich chocolate icing is especially nice for a cake of this type. If you are a chocolate lover, I think this fudgy frosting will become a favorite of yours. It, too, is remarkably easy to make. So, if those leftover yolks are driving you crazy and you need a plan, I hope you'll give this recipe a try. Here is how the cake is made.

Golden Butter Cake.
Ingredients:
Cake
3 cups sifted cake flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1-1/3 cups granulated white sugar
6 large egg yolks
1 cup milk (full fat or reduced fat)
2 teaspoons pure vanilla extract
Chocolate Frosting
6 ounces unsweetened chocolate, coarsely chopped
1 cup unsalted butter, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Directions:
1) To make cake: Preheat oven to 350 degrees F. Butter and flour (or spray with a vegetable/flour spray) two 9 x 2-inch cake pans. In a bowl, sift or whisk flour with baking powder and salt. In bowl of an electric stand mixer, or with a hand mixer, beat butter until soft and creamy (about 1-2 minutes). Gradually add sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down sides of the bowl as needed. Add vanilla extract and beat until combined. With mixer on low speed, alternately add flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour. Evenly divide batter between prepared pans, smoothing tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into center of cake just comes out clean and cake springs back when pressed lightly in center. Place cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert cakes onto a greased rack. To prevent cracks, re-invert cakes so that tops are right side up. Cool completely before frosting.
2) To make chocolate frosting: Melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In bowl of a stand electric mixer, or with a hand mixer, beat butter until smooth and creamy (about 1-2 minutes). Add confectioners' sugar and beat until it is light and fluffy (about 2-3 minutes). Beat in vanilla extract. Add chocolate and beat on low speed until incorporated. Increase speed to medium-high and beat until frosting is smooth and glossy (about 2 minutes).
3) To assemble cake: Place one cake layer on a serving plate and spread with about 1 cup of frosting. Place other cake layer on top of frosting and cover entire cake with the remaining frosting. Yield: 1 (9-inch) layer cake.