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Thread Starter 

Hi All -

 

Looking for some advice to balance this basic yellow cake recipe. Any ideas or see anything 'off'?

 

Also, thinking about subbing the all-purpose flour for cake flour. Any idea how to substitute by weight?

 

Yellow Cake

  • 227 g (1 cup) unsalted butter – room temperature
  • 400 g (2 cups) granulated sugar
  • 4 large eggs + 1 large egg yolk – room temperature
  • 10 oz (1 and 1/4 cups) whole milk – room temperature
  • 390 g (2 and 3/4 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract

 

Thanks!