Yellow Cake With Chocolate Icing

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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
  • 3–4 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
  • 3–5 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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