Desserts

Chocolate Frosted Yellow Cake

June 1, 2016

This is my ALL TIME favorite b-day cake!! I know you’re not supposed to eat cake on the regular, but this is the one that gets me every time and it’s a blast to make from scratch…So many fun textures to play with during the process and lots of spatulas to lick along the way! This is a must try recipe for your next b-day extravaganza.

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Start by adding 1 cup of soft butter (at room temperature) to a standing mixer…

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…along with 1 1/2 cups of granulated sugar.

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Using the whisk or paddle attachment, whisk on high speed for 2-3 minutes, or until nice and fluffy.

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Reduce the speed to medium and slowly pour in 1/4 cup of vegetable oil.

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Add in 3 whole eggs and 3 egg yolks (room temp preferred), one at a time until thoroughly incorporated.

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Once incorporated add in 1/2 cup of whole milk…

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…and 1/2 cup of sour cream.

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Continue to mix for 2-3 minutes, or until thoroughly incorporated.

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Remove bowl from stand mixer and sift in all of the dry ingredients, starting with 2 cups of cake flour…

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…1 1/2 tsp of baking powder, 1/2 tsp of baking soda…

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…and 1/2 of tsp salt.

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Sift thoroughly.

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After you’ve sifted in the dry ingredients, return the bowl to the standing mixer.

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Blend on medium to high speed for 3–4 minutes, or until the batter is silky smooth.

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Once mixed, equally divide the batter into two round cake pans that have been coated in butter and lightly dusted with flour.

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Give the pans a few taps on the counter to get rid of any air bubbles.

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Bake at 350°F for 30 minutes.

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While the cakes are baking, whip up a chocolate butter cream by adding 3/4 cup butter (room temp) to the standing mixer.

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Whip on medium speed for 2-3 minutes.

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Then add 1/2 of cup cocoa powder…

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…a third of the powdered sugar…

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…1 tsp of vanilla extract…

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…and 2 tsp of salt.

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Mix on high speed for 5-7 minutes…

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…gradually adding in the remainder of the powdered sugar until it is thoroughly incorporated.

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Once the cakes have finished baking, remove then from the oven and allow them to cool for 5-10 minutes.

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Remove them from the cake pans.

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Allow them to cool for an additional 30-45 minutes.

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Once the cakes have cooled down, you can either leave them the way they are and frost them separately…

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…or you can trim the tops (so they are level) and prepare them to be stacked.

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Frost one top side up…

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 …and then flip the other cake over top.

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Frost the cake top side first…

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…and then the sides. All that’t left to do is ENJOY! 

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Chocolate Frosted Yellow Cake

Chocolate Frosted Yellow Cake

Ingredients

    Yellow Cake
  • 1 cup soft, room temp butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 3 eggs (room temp preferred)
  • 3 egg yolks (room temp preferred)
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • Chocolate Frosting
  • 3/4 cup butter (room temp)
  • 1/2 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp salt

Instructions

  1. Start by adding 1 cup of soft butter (room temp) to a standing mixer, along with 1 1/2 cups granulated sugar. Using the whisk or paddle attachment, whisk on high speed for 2-3 minutes, or until nice and fluffy.
  2. Reduce the speed to medium and slowly pour in 1/4 cup vegetable oil. Add in 3 whole eggs and 3 egg yolks (room temp preferred), one at a time until thoroughly incorporated.
  3. Once incorporated, add in 1/2 cup whole milk and 1/2 cup sour cream. Continue to mix for 2-3 minutes, or until thoroughly incorporated.
  4. Remove bowl from stand mixer and sift in all of the dry ingredients, starting with 2 cups cake flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  5. After you’ve sifted in the dry ingredients, return the bowl to the standing mixer and blend on medium to high speed for 3–4 minutes, or until the batter is silky smooth.
  6. Once mixed, equally divide the batter into two round cake pans that have been coated in butter and lightly dusted with flour. Give the pans a few taps on the counter to get rid of any air bubbles. Bake at 350F for 30 minutes.
  7. While the cakes are baking, whip up a chocolate butter cream by adding 3/4 cup butter (room temp) to the standing mixer and whip on medium speed for 2-3 minutes. Then add 1/2 cup cocoa powder, a third of the powdered sugar, 1 tsp vanilla extract, and 2 tsp salt. Mix on high speed for 5-7 minutes, gradually adding in the remainder of the powdered sugar until it is thoroughly incorporated.
  8. Once the cakes have finished baking, remove then from the oven and allow them to cool for 5-10 minutes before removing then from the cake pans and allowing them to cool for an additional 30-45 minutes.
  9. Once the cakes have cooled down, you can either leave them the way they are and frost them separately, or you can trim the tops (so they are level) and prepare them to be stacked. Frost one top side up and then flip the other cake over top. Frost the cake top side first and then the sides. All that’t left to do is ENJOY!
http://www.byrontalbott.com/chocolate-frosted-yellow-cake/

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| Top Left: KitchenAid Mixer | Top Middle: All-Clad Strainers | Top Right: Frosting Spatula |

| Bottom Left: Cooling Rack | Bottom Middle: Cake Pan | Bottom Right:Mixing Bowls  |

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  • Valina June 27, 2016 at 1:25 pm

    I loved it it tastes amazing

  • Neha Ahmed July 16, 2016 at 3:55 am

    definitely going to try this tomorrow