Lately my fridge has been heavily stocked with delicious and ripe berries. Currently, I have blackberries, strawberries, and raspberries in stock and just had to use it for something! With berries so fresh it deserves to go into a cake! This cake is a birthday cake for a fellow colleague/coworker. I decided to use a yellow cake recipe instead of my usual sponge cake for a different texture. The yellow cake was super moist and complemented the berries very well. The filling was my go to pastry cream and whipped frosting. The great thing about using fruits in cakes is that it makes for a refreshing cake.
This yellow cake recipe was originally from one of my favorite websites, http://joyofbaking.com/. I altered the recipe a bit as I was mixing the ingredients when the texture didn’t come out as I’d like. I’ve made this yellow cake recipe before in cupcake form and accented it with chocolate frosting and chocolate butterflies and it turned out very moist! It’s been about 8 months since I’ve made used this recipe and was a bit rusty in my technique. I automatically started to cream the butter rather than to incorporate it in pieces as directed. You see, creaming butter is the basic step in almost 90% of my recipes so it was hard not to do it automatically! Lesson learned, always read the full directions no matter how well you think you know the recipe or how often you bake. Because I creamed the butter, the batter was somewhat thick (sour cream was already added to this batter and it was still thick!) so I adjusted there recipe and added about 1/2 cup of milk to liquify the batter a bit. Always trust your baking instincts in the ktichen…if you think the batter is too thick..it probably is 😀 or vice versa. Unless otherwise stated, most cake batters should be a thick liquid (like that of a partially melted shake). The milk did the job! The cake was super moist!
I’m including a picture of the yellow cupcake that was originally made just for kicks!
Yellow Cake Recipe
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) sour cream or whole plain yogurt, room temperature
In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.