Classic Yellow Cake with Creamy Chocolate Frosting
User Reviews
5
Classic Yellow Cake with Creamy Chocolate Frosting
Description
This yellow cake starts with sifting cake flour, baking powder, baking soda, and salt for an even crumb. Butter and granulated sugar are creamed until fluffy, then eggs and yolks incorporated one at a time for richness. Vanilla adds subtle flavor. The dry ingredients alternate with milk and lemon juice mixture, gently folded to avoid overmixing. The batter is divided into two 9-inch pans and baked until light and tender.
The creamy chocolate frosting is made from unsalted butter, confectioners’ sugar, and melted dark chocolate cooled to tepid. The frosting blends a deep chocolate flavor with smooth, spreadable texture that layers perfectly on the yellow cake.
When served, the cake offers a moist and soft experience with buttery notes cut by chocolate richness. It suits birthdays and other occasions where a classic, balanced cake is desired.
Ingredients
For the Classic Yellow Cake:
- 2 cake flour 1/2 cup
- 3 baking powder 1/2 teaspoons
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 unsalted butter 8 ounces (sticks), at room temperature
- 1 granulated sugar 1/2 cups
- 3 egg large, at room temperature
- 2 egg large yolks, at room temperature
- 2 vanilla extract ½ teaspoon
- 1 whole milk 1/3 cups
- 1 teaspoon lemon juice
For the Creamy Chocolate Frosting:
- 3 unsalted butter at room temperature; 12 ounces (sticks
- 3 confectioners' sugar sifted, quantity 1/2 cup or more if needed
- 10 ounces dark chocolate melted and cooled until tepid
Instructions
For the Classic Yellow Cake:
- Preheat oven to 350 degrees (F). Grease two 9-inch round cake pans and set them aside.
- In a large mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until creamy, about 1 minute. Add in the sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Turn mixer off for a moment.
- In a glass measuring cup, combine the milk and lemon juice.
- With the mixer speed on low, add the flour mixture in three additions, alternating with the milk mixture in two additions, and mixing just until the flour is incorporated. Do not over mix here.
- Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted in the center of a cake comes out clean, or with moist crumbs attached.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cake layers onto wire racks and cool completely.
For the Creamy Chocolate Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Frost cake as desired.
User Reviews
Overall Rating
5
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