CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends that iconic yellow color, while the milk keeps it moist. The all-American chocolate frosting couldn't be easier to make and is the perfect way to bring the cake layers together.
Provided by Katherine Sacks
Categories Cake Dessert Birthday Kid-Friendly Chocolate Vanilla Butter Bake Small Plates
Yield 12-14 servings; Makes 1 (9-inch) double-layer cake
Number Of Ingredients 20
Steps:
- Make the cake:
- Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
- Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
- Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
- Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
- Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
- Make the frosting:
- Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
- Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
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Tocine Briscoe
[email protected]This cake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar in the frosting next time.
Mumtahana Afrin
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and fluffy, and the chocolate frosting was rich and creamy.
Ye Eg
[email protected]This cake was a breeze to make and it turned out perfectly. The instructions were clear and easy to follow.
habibu Muhammed
[email protected]I'm not a big fan of yellow cake, but this recipe changed my mind. It was so moist and flavorful, and the chocolate frosting was the perfect finishing touch.
i v y
[email protected]This cake was everything I hoped it would be and more. It was moist, fluffy, and flavorful. The chocolate frosting was rich and creamy, and it paired perfectly with the cake.
Sita Ram
[email protected]This cake was a disappointment. It was dry and bland, and the chocolate frosting was too sweet.
Oupa Joseph
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Hello Says
[email protected]This is the best yellow cake recipe I've ever tried. It's so moist and flavorful, and the chocolate frosting is the perfect complement.
Change the Course
[email protected]I've never made a yellow cake before, but this recipe was so easy to follow. The cake turned out perfect and everyone at my party loved it.
shanur alam
[email protected]This cake was delicious! I made it for my son's birthday party and it was a huge hit. The cake was moist and fluffy, and the chocolate frosting was rich and creamy.
Nirjoy Das
[email protected]I was so excited to try this recipe, but it turned out dry and crumbly. I'm not sure what went wrong.
Javad Khan 123
[email protected]This is my go-to recipe for yellow cake. It's always a winner.
Sannan Ali
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's moist, flavorful, and the chocolate frosting is the perfect finishing touch.
mutalib kazeem
[email protected]The cake was easy to make and turned out perfect. The chocolate frosting was a little too sweet for my taste, but my family loved it.
Jeewani Malshika
[email protected]This cake was a hit at my party! Everyone loved the moist yellow cake and the rich chocolate frosting. I will definitely be making this again.