Yellow Cake with Chocolate Frosting (From Scratch!)
User Reviews
4.5
Yellow Cake with Chocolate Frosting (From Scratch!)
Description
This recipe produces a classic yellow cake batter by blending all-purpose flour with baking powder, baking soda, and salt, then creaming butter and sugar until fluffy. Whole eggs and vanilla extract add richness, while buttermilk contributes moisture and a slight tang. The batter is divided into greased and floured 8-inch pans and baked at 350°F until a skewer comes out mostly clean with moist crumbs.
The chocolate frosting is made by combining softened butter with powdered sugar and Dutch-process cocoa powder, offering a deep chocolate flavor. Light corn syrup helps achieve a smooth, glossy texture, while vanilla and milk or melted chocolate lend additional richness. This frosting is spread over the cooled cake for a balanced finish between sweet and creamy elements.
The cake layers can be adapted to different pan sizes, with baking times adjusted accordingly. The frosting's corn syrup can be substituted by golden syrup if desired, though the flavor will be more pronounced. This dessert suits celebrations or simple teatime indulgence, showcasing traditional baking techniques from scratch.
Ingredients
For the Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter at room temperature
- 1½ cups granulated sugar
- 3 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk at room temperature
For the Frosting:
- 20 tablespoons unsalted butter at cool room temperature
- 1 cup powdered sugar
- ¾ cup Dutch-process cocoa powder
- Pinch salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces milk or semisweet chocolate, melted and cooled slightly
Equipment Used:
- Stand mixer or Hand mixer
- round cake pans
- wire cooling racks
- food processor
- Large Icing Spatula
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
- Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
- Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.
Notes
- You can use 9-inch pans instead of 8-inch, reducing baking time slightly to avoid overbaking.
- For a 9x13-inch pan, reduce baking time accordingly since the cake layer will be thinner.
- If corn syrup is unavailable or unwanted, replace it with golden syrup for similar texture but note it has a stronger flavor.
- This recipe offers a smooth and rich chocolate frosting that pairs well with the buttery yellow cake base for a classic dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 112g | 37% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 174mg | 58% |
| Sodium | 535mg | 22% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 80g | 160% |
| Vitamin A | 1425IU | 29% |
| Calcium | 159mg | 16% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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