ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Yellow Butter Cake with Vanilla Meringue Frosting

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 16 servings (serving size: 1 slice)
You'll find potato starch on the baking aisle at most of your local supermarkets and health-food stores. Also known as potato flour, it helps ensure that this yellow butter cake will have a fine crumb and moist texture. This recipe can easily be adapted for cupcakes. Use two tablespoons vanilla meringue frosting to top each one.

Ingredients

  • Cake:
  • Cooking spray
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2 ounces potato starch (about 1/3 cup)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • 10 tablespoon butter, softened
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract
  • Frosting:
  • 1 cup sugar
  • 1/4 cup water
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • Dash of salt
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 312
  • caloriesfromfat 34 %
  • fat 11.8 g
  • satfat 7.1 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 4.1 g
  • carbohydrate 46.8 g
  • fiber 0.3 g
  • cholesterol 69 mg
  • iron 0.8 mg
  • sodium 298 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.

  3. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.

  4. To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

  5. Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

  6. Buttery Yellow Cupcakes with Chocolate Meringue Frosting: Lightly coat 24 muffin cups with cooking spray. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

  7. Cut frosting recipe in half, using 3 egg whites and omitting butter and vanilla. Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired. Yield: 24 servings (serving size: 1 cupcake).

  8. CALORIES 177 (31% from fat); FAT 1g (sat 6g, mono 7g, poly 3g); PROTEIN 6g; CARB 8g; FIBER 5g; CHOL 41mg; IRON 7mg; SODIUM 148mg; CALC 40mg