Golden Butter Cake

KING ARTHUR FLOUR
27Ingredients
40Minutes

Ingredients

US|METRIC
  • 2 1/4 cups cake flour (King Arthur Unbleached, Blend)
  • 2 teaspoons baking powder
  • 1 cup whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
  • 10 tablespoons unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • 4 large eggs (cracked, yolks and whites whisked to combine; + an additional 1/2 a large egg)
  • ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
  • 9 1/2 ounces cake flour (King Arthur Unbleached, Blend)
  • 2 teaspoons baking powder
  • 8 1/2 ounces whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
  • 5 ounces unsalted butter
  • 9 7/8 ounces sugar
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 1/2 ounce vanilla bean paste (or vanilla extract)
  • 7 3/4 ounces egg yolks (and whites from whole eggs, whisked to combine)
  • ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
  • 269 grams cake flour (King Arthur Unbleached, Blend)
  • 2 teaspoons baking powder
  • 241 grams whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
  • 142 grams unsalted butter
  • 266 grams sugar
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 14 grams vanilla bean paste (or vanilla extract)
  • 220 grams egg yolks (and whites from whole eggs, whisked to combine)
  • ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
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