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I love a moist, flavorful butter cake any day of the week. I found this recipe and I absolutely adore it.


Yellow Butter Cake:

Ingredients:
Liquid:
1 cup half and half
2 Tbsp brandy
1 Tbsp vanilla
Creaming:
6 oz butter, room temperature
13 oz extra fine granulated sugar
4 eggs
Dry:
7 oz all-purpose flour
2 oz potato starch
1 1/2 tsp baking powder
1 tsp salt

Preheat oven to 350F
Pre-measure all ingredients first:
For dry: Sift flour in large bowl before measure it on a scale! Add the rest of the dry ingredients to it. Whisk for 10 seconds to combine.
For liquid: Mix together all liquids and whisk to combine.
On the lowest speed cream together butter and sugar for three to five minutes
One at a time add the eggs, waiting until fully incorporated to add next one.
Stop the mixer and scrape the sides.
At lowest speed again alternate the dry and liquid mixtures, starting and ending with dry and NOT waiting for either to fully incorporate before moving on. This should be done in 3-5 additions and should take no more than 60 seconds.
When finished turn off the mixer and scrape the sides of the bowl, making sure to get everything on the bottom.
If there are clumps of butter do not fear, this is how it should be.
On medium speed mix the batter for 15-20 seconds.
Pour batter into two 9 inch cake rounds, ungreased on the sides and lined with parchment paper on the bottom. Bake for about 28 minutes.

Credit should be given to Warren Brown, author of Cakelove: How to Bake Cakes from Scratch and owner of the Cakelove bakery in Washington D.C.

*Note: If you like tall cakes you might want to make two more layers, or even try 8-inch cake pans. I've tried four layers and it works out pretty well but I haven't tried 8-inch cake pans, when I do I'll let you all know how it worked out.

I think it may be like the half and half that one uses in coffee? I may be wrong with this...

Either way, this seems like something I would like to try. ^^