Yellow Ruffle Cake for Photo Shoot {Yellow Cake with Buttercream Frosting}

In case you have tried searching for my yellow cake recipe on my blog and have ripped out your hair trying to find it (ok….maybe I exaggerate), here it is. I put “Yellow Cake” in the title so hopefully the silly blogger search engine will be able to find it easier. 😉
So, I was asked to do a yellow ruffle cake for a 1st year birthday photo shoot.
Meet Evelyn. (She’s so cute!)
I really LOVE how this photo shoot turned out.
Aren’t these pictures just AMAZING too! 
They were taken by Peekaboo Photography in Pleasant Grove, Utah.
Check out her website! You HAVE to look at the newborns!
Here is the recipe of course! 
Yellow Cake Recipe:
Yields: Two 8 or 9 inch round cakes
1 cup unsalted butter
1 ½ cups sugar
8 egg yolks
¾ cup any milk
1 ½ tsp pure vanilla extract
8 oz (2 cups) cake flour
1 tsp baking powder
½ teaspoon fine sea salt
Preheat oven
to 350 degrees F. Grease cake pans and then flour the pan lightly to allow easy release of cake from pan. Mix together the flour, baking powder and salt.
Set aside.
together the butter and sugar until light and fluffy. Beat in the egg
yolks one at a time. Stir in vanilla. Beat in the flour mixture (3
portions) alternating with the milk (2 portions). Start and end with the
dry ingredients. Mix only until incorporated. The batter will be thick.
Pour batter into cake pans (about half full).
Bake pans in the oven for 25-30 minutes (cupcakes will be done in ~12
minutes if making those) or until the tops springs back when lightly touched or the cake
passes the toothpick test. Cool completely in the pans.
Vanilla Buttercream Frosting:
Yields: approx 1.5 cups (I have never actually measured….I should do that)
1 stick (1/2 cup) unsalted butter
1/2 cup butter flavored shortening
Pinch of salt 
1 tsp pure vanilla extract
1 lb (4 cups) powdered sugar (can use less if desiring less sweetness)
2-3 Tbsp heavy cream (can use milk but cream makes it sooooo creamy! Shhhh….it’s a secret)
In the bowl of an electric mixer
fitted with the paddle attachment, beat together the butter and shortening on
medium speed until soft and combined. Add vanilla and salt and beat. Reduce speed and slowly add the powdered sugar;
beat until well combined. Add about 2-3 tablespoons
cream/milk to make it creamy and the consistency you want. Mix for about 2 minutes (yes…do it!) on a medium speed to make it deliciously creamy. Add food coloring (water based) a little at a time until desired shade.
{Don’t like overly sweet frosting?! A trick to make it
less sweet is to use the store’s cheaper brand of powdered
sugar because it has less sugar and more cornstarch than C&H sugar. Food for thought}
Share and Enjoy.

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