Spacer Golden Butter Cream Cake
  | Asymmetry | Cooking | Golden Butter Cream Cake |



We made this for Josh's birthday, and it was wonderful (though I cheated and used canned frosting). All ingredients must be at room temperature.

3 large egg yolks
1/2 c heavy cream
3/4 tsp vanilla
1 1/2 c sifted cake flour (I use Swans Down)
3/4 c sugar
1 1/4 tsp baking powder
1/4 tsp salt
10 1/2 Tbsp unsalted butter

One 9x2 inch cake pan or a 9 inch springform pan, greased, bottom lined with parchment or waxed paper, then greased again and floured.


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, lightly combine the yolks, 2 Tbsp cream, and vanilla.
  3. In a large mixing bowl, combine dry ingredients and mix at low speed for 30 seconds to blend.
  4. Add the butter and remaining cream. Mix on low speed until dry ingredients are moistened, then increase to medium speed (high if a hand mixer) and beat for 90 seconds to aerate and develop the cake's structure.
  5. Scrape down the sides of the bowl. Add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  6. Scrape the batter into the pan and smooth with a spatula. Bake for 25-35 minutes, or until a tester inserted into the center comes out clean.
  7. Let the cake cool in the pan on a rack for 10 minutes. The top will be level, and it will shrink quite a bit as it cools. Loosen the sides with a small metal spatula and invert onto a greased wire rack. For an attractice top crust, reinvert so the top is up and cool completely before wrapping airtight.

Best the day after baking. Store airtight, 3 days at room temperature, 1 week refrigerated, or 2 months frozen. Serve at room temperature.

Berenbaum, Rose Levy. The Cake Bible. (New York: William Morrow & Company, 1988), 34-35.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson