Video Transcript

Hi, I'm Angie from Angie's Southern Kitchen, and today we are going to learn how to make an old fashioned yellow cake batter. And this is one that I love and I've used for many years. And there are a few tricks to the trade that I've learned over the years. One is I like to do it in an eight inch pan. That's just your own preference. You can do six or nine, or ten. But this recipe will make three eight inch pans. And I butter and flour my pans and I put parchment paper in the bottom. And I just cut it round. And this makes my cake come out seamlessly each and every time. And I also weigh my cakes. You can get these in any of the discount stores and I think they are nine collars not too unreasonable. And they are very universal. And very handy to use. And I also weigh out my flour because you'll find with different flours especially living where I live it's very humid and a cup versus weight always you know causes your cake to turn out or not turn out. This recipe calls for four cups plus two tablespoons, or 48 grams of cake flour. And I like to use this particular brand but I'm sure they're all good. Two teaspoons of baking powder. One and a half teaspoon of baking soda. And one teaspoon of salt. I use two regular sticks of unsalted butter. Two cups of sugar. And two teaspoons of vanilla. And four large eggs. And two cups of whole buttermilk. And I start this process with creaming my butter. And you should let all of your ingredients come to room temperature. You will have a much better product at the end if you let everything come to room temperature. Your buttermilk, your eggs and all of the ingredients. Okay we have creamed our butter till it was nice and creamy. Added the sugar slowly. And then once that was incorporated and creamed even a little additional time we added one egg at the time, beating after each until it was fully incorporated. And now everything is nicely incorporated. And it's kind of nice and fluffy. And see that's how where really from your yellow is where your yellow comes from. It's from the butter color and the eggs. And then this is what we are going to do is we are going to sift our cake flour with our baking powder, soda, and salt. Just so that it gets mixed well. Then the next step is going to be to take your flour and add it a little bit of the liquid. A little bit of a flour. A little bit of the flour, a little bit of the liquid till it's all incorporated. It will be a little dust cloud. Add a little more of my flour. Add a little more of my liquid. Then I'm going to add the rest of my flour. Most cake recipes call for a third and a third and a third. This is the remainder of my liquid. And you want to mix this batter until it is just fully incorporated. Don't ever do it because then it will keep your cake from being tender. And then you have a nice smooth batter. Again, I'm Angie from Angie's Southern Kitchen and you just learned how to make old fashioned yellow cake batter.