Moist Golden Cake Recipe

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Moist Golden Cake
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Ingredients
11
Count
Nutrition
420
Calories
Total time
30
Minutes
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Ingredients:

  • 5 tbsp unsalted butter, cut in 2 tbsp pieces
  • 1 1/2 cups sugar
  • 1/3 cup canola oil
  • 3 large egg yolks
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 3/4 cups cake flour , spooned and leveled (no substitute -- the cake will be sunken in the center and simply will not work correctly if other f)
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup heavy cream

Directions:

  1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
  2. Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
  3. In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
  4. Beat in the vanilla. On medium speed, blend in the oil.
  5. On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
  6. In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
  7. On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
  8. In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
  9. Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
  10. Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.05 Kcal (1759 kJ)
Calories from fat 204.16 Kcal
% Daily Value*
Total Fat 22.68g 35%
Cholesterol 146.72mg 49%
Sodium 206.28mg 9%
Potassium 208.49mg 4%
Total Carbs 47.57g 16%
Sugars 22.69g 91%
Dietary Fiber 0.62g 2%
Protein 7g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 2.8mg 16%
Calcium 88.1mg 9%
Amount Per 100 g
Calories 345.12 Kcal (1445 kJ)
Calories from fat 167.74 Kcal
% Daily Value*
Total Fat 18.64g 35%
Cholesterol 120.55mg 49%
Sodium 169.49mg 9%
Potassium 171.3mg 4%
Total Carbs 39.08g 16%
Sugars 18.64g 91%
Dietary Fiber 0.51g 2%
Protein 5.75g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 2.3mg 16%
Calcium 72.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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