Recipe(tried): Sutter's Bakery Mocha Cake (copycat recipe yellow cake with coffee buttercream)

Susan, I have duplicated this cake using the recipes found in Rose Levy Berenbaum's book the Cake Bible. All-occasion Downy Yellow Butter Cake and the Neo Classic Coffee Buttercream. I split the layers and use well stirred, slightly heated apricot preserves. I use slightly toasted slivered or sliced almonds as a garnish. This was our favorite birthday cake.

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ALL-OCCASION DOWNY YELLOW BUTTER CAKE

"If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor."

6 large egg yolks
1 cup milk, divided use
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened
Neoclassic Coffee Buttercream (optional, recipe follows)

Preheat the oven to 350 degrees F. Prepare two (9 by 1 1/2-inch) cake pans, by greasing bottoms and lining with parchment or wax paper, and then grease again and flour.

In a medium bowl, lightly combine the yolks, 1/4 cup milk and the vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full.

Bake 25 to 35 minutes or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pans on racks for 10 minutes.

Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

STORE:
Airtight: 2 days, room temperature, 5 days refrigerator, 2 months frozen.

Finished height: Each layer is 1 1/4 inches
Makes 1 (2-layer, 9-inch) round cake, 12 servings
Source: The Cake Bible by Rose Levy Berenbaum

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NEOCLASSIC BUTTERCREAM

6 large egg yolks
3/4 cup sugar
1/2 cup liquid corn syrup
2 cups unsalted butter (must be softened)
Optional: liqueur or eau-de-vie (colorless brandy) of your choice

Have ready a greased 1-cup heatproof glass measure near the range.

In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any optional flavoring. The buttercream will not thicken until almost all of the butter has been added. Place in an airtight bowl. Bring to room temperature before using. Rebeat to restore texture but not until it has reached room temperature to avoid curdling.

STORE:
6 hours room temperature, 1 week refrigerated, 8 months frozen.

Pointers for Success:
- The syrup must come to a rolling boil or the buttercream will be too thin.
- Don't allow the syrup to fall directly onto the beaters as it will spin the syrup around
the sides of the bowl.
- The egg/syrup mixture must be completely cool before adding the butter.
- Using a hand-held beater makes this easier.

VARIATION:

CLASSIC COFFEE BUTTERCREAM:
This simple method makes a buttercream with the rich taste of good strong coffee.

Beat 2 tablespoons Medaglia d'Oro instant espresso powder dissolved in 1 teaspoon boiling water in Neoclassic Buttercream. For a more aromatic flavor, add 2 to 4 tablespoons Kahlua.

Makes 4 cups frosting (1 3/4 pounds), enough to fill and frost two (9 by 1 1/2-inch) layers or three (9 by 1-inch) layers
Source: The Cake Bible by Rose Levy Berenbaum