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Downy Yellow Butter Cake

Feb 18, 2009 | From the kitchen of Rose

Woody Wolston in reply to comment from emy
02/21/2013 04:14 PM

Hi Emy,
We do not recommend substituting salted butter for unsalted butter because manufactures for butter have different levels of salt. If you use salted butter, you would have to guess how to reduce the salt.
We suggest you make two cakes one with salted butter and the other with unsalted butter so you can see the difference in taste.
Rose & Woody

Woody Wolston in reply to comment from rose bella
02/21/2013 04:09 PM

Hi Rosebella,
The amount of butter for one 9 by 1-1/2 inch pan is 6 tablespoons/85 grams.
The Cake Bible has both a two-layer version and charts for making it into a wedding or special occasions cake.
Rose & Woody

rose bella
02/21/2013 03:25 PM

Hi Rose how much butter did you use in your downy yellow butter cake recipe. Love your recipes. thank you rosebella

emy
10/13/2011 04:28 PM

hi rose. can i use salted butter or oil instead of unsalted butter

Helen
06/01/2011 05:08 PM

Hi Rose I wanna try this cake but somehow you forgot to mention how much butter u used in this cake batter, pls respond back n oh yah I baked your whipped cream cake n it taste good but my cake was kinda flat compare to yours, what did I do wrong, pls help

Judy
03/02/2011 01:49 PM

Thanks so much Julie.

I feel like an idiot: I said baking "soda" in my post but meant baking "powder." I will try Rumsford baking powder next.

Judy

Julie in reply to comment from Judy
03/01/2011 07:44 PM

Judy, I would suspect leavening- this cake calls for baking powder, not baking soda. Or, if you used baking powder, then perhaps you used one with aluminum. Rumford works well and doesn't contain aluminum.

Judy
03/01/2011 06:52 PM

HELP!! Where did I go wrong?
When I made this cake, it came out exactly as Rose described -- lovely texture, correct height. Nevertheless, although I used all the ingredients and techniques just as Rose specifies, the cake had a strange metallic, salty, almost artifical taste. I used real vanilla extract, superfine sugar, straight cake flour (not self-rising), and regular baking soda.

Donna Linnane
03/01/2011 04:35 PM

This is one of my favorite cakes! Just took one to my stepdaughter last Sunday for her birthday - and of course, she and her family loved it, too.

Krissy
03/01/2011 12:36 PM

Beverly, I believe double acting baking powder is just regular baking powder, as regular store brand usually says that. So I hope that helps. Also, I've used different brands of cake flour and all works fine.

CHEFSK
03/01/2011 01:25 AM

what a shame we didn't get to see THE FINISHED PRODUCT, whats up with that?

Susan
11/30/2009 05:35 PM

I just made your downy yellow cake. It came out 1/2 high - not 1.25. I checked the baking powder. It is working. What did I do wrong? I thought I followed all the directions. If you reply, can you reply to my email too. Thank you,
Susan

Julie
03/05/2009 10:12 AM

Beverly, I'm not in Canada, but I'll try to help. King Arthur flours sells their cake flour by mail, I have used it successfully with Cake Bible recipes. Here, my favorite baking powder is Rumsford, which is double-acting and does not contain aluminum, which can give a metallic taste.

Beverly
03/04/2009 11:07 AM

In the recipe for Downy Yellow Cake you mention Double Acting Baking Powder - we haven't been able to get that here in years. Could you give me some brand names so I can do a web search for sources. Also we are unable to get Swans Down Cake Flour - I used to bring in from British Columbia but it is no longer available in Victoria - any ideas?

Thanks for your help

Beverly

Zach Townsend
02/26/2009 11:04 AM

These are fun to watch, thanks for posting! Rose looks as pretty as ever. :D

Julie
02/23/2009 07:26 AM

Loved watching this video, especially the way Rose works in so many extra tips (cream that has been frozen won't whip- took me a while to figure that out on my own, too bad I didn't watch this a year ago!)

Thanks Rose, and thanks Hector!

Soni
02/21/2009 01:14 PM

Dear Rose,
I am Soni from Soni's Flour Shop in Stroudsburg PA. I am so sorry I missed you today at my store. I hope you enjoy all the products and so hope you will stop by again. I cannot tell you enough how valuable your books have been to me. It is a real honor and I very much hope to see you again soon.
Thank you again and regards,
Soni.

Barbara
02/20/2009 11:15 AM

Watching that video made me want to bake the downy yellow butter cake.

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Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes

Downy Yellow Butter Cake