THE YELLOW CAKE....AN OLD-FASHIONED CHRISTMAS FAVORITE!

A busy weekend for everyone I am sure. We have finally finished the last of the shopping.

Now to begin the wrapping of the gifts!

I just happened to think....wrapping Christmas gifts was my very first job.

I was fifteen years old and a sophomore in high school.

My very best friend and I decided to work over the Christmas holidays and we were a successful "wrapping duo" at the Emporium in Jackson!

The year was 1968. 

 Christmas Past....my mother at three years old. .....Miss Helen Margaret! 

Christmas present.....Noah and Abbigaile

Now isn't HE going to make a lovely gift for someone special? HO-HO-HO!

It's time for the baking to begin!

I think I'm ready......

And the merry bells keep ringing....Happy Holidays to YOU!

I had featured this diving yellow cake in an earlier post and promised you the recipe!

Here is the most heavenly, homemade yellow cake you will ever taste!

It's a bite of heaven! 

If you have not finished your Christmas baking as of today, 

you may just want to add this one to your hit parade!

His favorite cake, is a yellow cake with chocolate buttercream frosting! I am always striving to perfect their all time favorites. This homemade cake is just about the best ever! I baked this on Saturday afternoon as a treat for helping finish the outdoor lighting. I knew it was going to be really feather light, moist and delicious from two things.....BUTTERMILK and whipped egg whites! Boy Howdy.......we all took one bite and there was silence for a moment! The sounds of "mmmmmmmmmmm" said it all. Nuff' said!

  

ESTELLE'S PERFECT YELLOW CAKE

  1 cup unsalted butter, softened, room temperature

  2 cups white sugar

  2 eggs, separated, room temperature

  3 teaspoons pure vanilla extract

  2 cups cake flour

  1 tablespoon baking powder

  1 teaspoon salt

  1 cup buttermilk, room temperature

 Preheat oven to 325 F. Grease and flour two 9-inch cake pans. Set aside.

  

In a large bowl, cream together butter and sugar. Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.

  

In a separate bowl combine flour, baking powder and salt. Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.

Mix until batter is fluffy but be careful not to over mix.

  

Beat egg whites until foamy and thick. Very gently fold egg whites into batter and mix until incorporated. Pour batter into prepared pans and spread into even layers. Bake for 30-35 minutes.

  

Remove from oven and let cake cool in pans until pans are warm to the touch.

Carefully remove cakes from pan and place on a cooling rack to finish cooling.

When cakes are completely cooled, frost with chocolate buttercream frosting.