It is based on Shirley Corriher's Magnificent Moist Golden Cake from BakeWise. That cake is designed to fill a 9 by 2-inch round pan, but each time I made it, the pan overflowed. I divided the batter into two pans, but I felt the cake wasn't tall enough, so I scaled the recipe 150% and baked it in three 9-inch pans. The fair only allowed two layers, so I baked the scaled recipe in two 9-inch pans, and it still worked.
I've included the weights and baking times for both two and three layers.
I started by preheating the oven to 350 degrees, spraying the pans with oil and flour spray, and lining them with parchment. The parchment is optional , but makes it easier to get the cakes out of the pan.
I stirred on low speed. There's too much sugar to dissolve completely, but stirring gets the crystals evenly wet.
suspension of flour and water. Larger clumps of flour oils need more mixing to become suspended, and more mixing agitates the proteins in the flour and toughens the cake. (Please note that this is just a hypothesis.)
Next you portion the batter. The batter weighs 3 pounds total, so you want 1 pound of batter in each of three pans, or 1½ pounds batter in each of two pans. It is easiest to evenly portion the batter using a scale, but you can approximate pretty well without one.
In my oven, the thinner cakes were done at 23 minutes, and the thicker at 27 minutes. As every oven is different, you should check on the pans at 18 minutes for the thinner cakes and 23 minutes for the thicker cakes.
Cool 10 minutes in the pans on the rack, then turn out to finish cooling completely.
Damp Yellow CakeServes 10-18
- 10 1/2 ounces cake flour or 2⅓ cups measured by spooning and leveling
- 2 1/2 tsp baking powder
- 15 3/4 ounces sugar or 2¼ cups
- 1/2 cup water
- 6 tbsp unsalted butter cut in 1 tbsp pieces
- 1 tbsp pure vanilla extract
- 3/4 tsp salt
- 1/2 cups vegetable oil
- 4 large egg yolks
- 3 large eggs
- 3/4 cup heavy cream
Directions:Preheat oven to 350 degrees F. Spray two or three 9 by 2-inch round pans with flour-added baking spray and line bottoms with rounds of parchment.
Thoroughly mix flour and baking powder in a bowl and set side.
In a small bowl, whip the cream just beyond soft peaks.
Put the sugar in the mixer bowl. Heat the water to in the microwave. Add it to the sugar and stir a few seconds to dissolve the sugar, then add the butter, vanilla, oil, and salt, and mix on medium to blend. Sprinkle about 1/3 of the flour mixture over the sugar mixture. Mix on lowest speed until incorporated. Continue adding the flour until all is incorporated. Then stir in the egg yolks one at a time, and then stir in the whole eggs one at a time.
Fold a little of the whipped cream into the batter to lighten, then fold in the rest.
Pour the batter into pans: 1 lb 8 ounces ounces batter in two pans or 1 lb batter in three pans. Drop the pans onto the counter a few times to get out any bubbles. Bake for about 23-27 minutes, or until cake no longer jiggles.
Cool completely on wire racks.