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Slice of yellow cake with chocolate frosting on a white plate

Yellow Cake with Chocolate Frosting

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5 from 15 reviews

Description

This small-batch yellow cake redefines a classic with a tender, buttery crumb achieved through a unique blend of fats and extra egg yolks. Topped with a sophisticated double-chocolate frosting, it is the perfect balance of nostalgic flavor and modern baking technique.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 2 egg yolks, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 1/4 cups unsalted butter, divided
  • 1/2 cup cocoa powder
  • 4 ounces semisweet chocolate
  • 1/4 cup milk
  • 3 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and grease three 6-inch round cake pans with butter and a light dusting of flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt until well combined.
  3. In a stand mixer, cream 1/2 cup of room temperature butter and the granulated sugar until the mixture is pale and fluffy.
  4. Mix in the vegetable oil and vanilla extract, then add the eggs and egg yolks one at a time, beating well after each addition.
  5. Gradually add the flour mixture and buttermilk in alternating batches, starting and ending with the flour; mix on low speed until just combined.
  6. Divide the batter evenly between the three pans and bake for approximately 30 minutes or until the centers are springy to the touch.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To make the frosting, melt 1/4 cup of butter and stir in the cocoa powder; separately, melt the semisweet chocolate with 1/4 cup of milk to create a ganache.
  9. Beat the remaining 1 cup of butter until smooth, add the cocoa-butter mixture and powdered sugar, then fold in the cooled chocolate ganache until the frosting is silky.
  10. Frost the layers once they are completely cool and serve at room temperature.

Notes

For the smoothest frosting, ensure your melted chocolate ganache has cooled to room temperature before adding it to the butter mixture, otherwise the frosting may melt. If you do not have buttermilk on hand, you can make a quick substitute by adding half a tablespoon of lemon juice to a half-cup of regular milk and letting it sit for five minutes.

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/yellow-cake-chocolate-frosting/