From our popular recipe results for Yellow Cake With Chocolate Icing with suggestions below for yellow-cake, dessert, dessert.
Recipe Category: Dessert
Yellow Cake Recipe
Ingredients
2 and 1/4 cups (300g) cake flour (spoon & leveled)*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
1 and 3/4 cups (350g) granulated sugar
2 large eggs + 2 additional egg yolks, room temperature and separated (see note)*
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk*
1/8 teaspoon cream of tartar*
:Chocolate Buttercream
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
34 cups (360-480g) confectioners’ sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
35 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: sprinkles
Method
Preheat oven to 350°F (177°C)
Grease two 9-inch cake pans or line with parchment paper
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl
Set aside
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes
Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next
Beat in the vanilla extract until combined
Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined
Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined
Add the rest of the dry ingredients and beat on low speed until combined
Beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes
Slowly and gently fold the egg whites into the thick cake batter
Pour/spoon batter evenly into cake pans
Bake: Bake for around 27-31 minutes or until the cakes are baked through
After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning
To test the cakes for doneness, insert a toothpick into the center of the cake
Allow cakes to cool completely in the pans set on a wire rack
:Make the buttercream:
Beat the butter on medium speed until creamy, about 2 minutes
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute
Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream/milk if frosting is too thick
:Frosting
If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface
Place 1 cake layer on your cake stand or serving plate
Evenly cover the top with frosting
Top with 2nd layer
Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting
Spread remaining frosting all over the top and sides
Garnish with sprinkles, if desired
Refrigerate for 30-60 minutes before slicing
Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days
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