Be prepared for a recipe that uses a whopping 12 egg yolks! By using only egg yolks, this is a very rich cake that doesn't need frosting to be delicious.
Prepare: 15 minutesmins
Bake: 30 minutesmins
Total Time: 45 minutesmins
Servings: 12
Ingredients
12large(240g) egg yolks
1 ⅔cups(250g) flour
1 ¼cups(250g) sugar
1cup(226g) butter
2tsp(10mL) vanilla
2tsp(8g) baking powder
½tsp(2.5g) salt
Buttercream Frosting
4cups(500g) powdered sugar
½cup(113g) softened butter
3tbs(45mL) whipping cream or milk
½tsp(2.5mL) vanilla
¼tsp(1g) salt*
Instructions
Preheat oven to 350F (180C.)
Grease and flour or line with parchment one 9" (23cm) round cake pan.
Combine flour, baking powder and salt in small bowl. Set aside.
In large bowl, beat softened butter and sugars until creamy. Beat in the egg yolks, one at a time, until smooth. Beat in vanilla and flour mixture just until blended, about 1 minute. Pour and level into prepared cake pan.
Bake 30 - 40 minutes or until a toothpick inserted comes out clean and sides of cake just starts to separate from pan. Center should read between 200F (93C) and 210F (99C.)
Cool in pan for 5 minutes; remove to wire rack to finish cooling. Cool completely before frosting.
Buttercream Frosting
Mix butter and salt on low until fluffy. Gradually add sugar, mixing on low until smooth. Add vanilla. Beat in cream or milk 1 tablespoon at a time until desired consistency is achieved.
Notes
*Omit salt if using salted butter.Recipe Tips:
This can also be baked in two 6" (15cm) pans that are 3" (7.5cm) tall for 28 - 38 minutes, three 6" (15cm) pans for 17 - 24 minutes or one 8" (20cm) pan for 35 - 45 minutes or until tooth pick inserted in center comes out clean.
To make into cupcakes, divide batter equally and bake 18 - 22 minutes or until tooth pick inserted in center comes out clean.
Center should read between 200F (93C) and 210F (99C.)