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Yellow Cake with Chocolate Frosting Recipe

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4.4 from 23 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

This classic Yellow Cake with Chocolate Frosting is a moist, tender, and flavorful dessert perfect for any celebration. Made with cake flour, unsalted butter, and a blend of vanilla and butter extracts, this three-layer cake is rich yet light. The silky, smooth chocolate buttercream frosting, made from a creamy ganache blended with whipped butter and powdered sugar, creates a luscious finish. With easy-to-follow baking and assembling steps, this recipe yields a beautifully frosted cake that is sure to impress.

Ingredients

Cake

  • 3 cups (345 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1/3 cup (72 g) grapeseed oil
  • 5 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 teaspoon (4.2 g) butter extract
  • 1 cup (240 g) sour cream, at room temperature

Chocolate Frosting

  • 2 cups (452 g) unsalted butter, slightly cold
  • 5 cups (625 g) confectioner’s sugar, sifted
  • 1 tablespoon (12 g) pure vanilla extract
  • 1 cup (170 g) semi-sweet or dark chocolate chips
  • 1/4 cup (57.75 g) heavy whipping cream
  • Pinch of salt

Instructions

  1. Prepare the pans: Preheat your oven to 325°F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper, and spray again to ensure easy removal of cakes.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until combined. Set this mixture aside.
  3. Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the room temperature butter, grapeseed oil, and granulated sugar on medium-high speed for 3 minutes until the mixture is light and fluffy.
  4. Add eggs and extracts: With the mixer on medium speed, add the eggs one at a time, scraping the bowl between additions. Then beat on medium-high speed for 2 minutes until smooth. Stir in the vanilla and butter extracts thoroughly.
  5. Incorporate dry ingredients and sour cream: Set the mixer to low speed and add the dry ingredients and sour cream alternately in three additions of flour and two of sour cream, starting and ending with dry ingredients. Blend well after each addition to create a smooth batter.
  6. Final mix and divide batter: Scrape down the bowl and mix for another 20 to 30 seconds to ensure all ingredients are fully incorporated. Evenly divide the batter among the three prepared pans, about 18 to 19 ounces each.
  7. Bake the cakes: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake moist.
  8. Cool the layers: Remove pans from the oven and let the cakes cool for 15 minutes in the pans. Then invert each onto a cooling rack and let cool completely.
  9. Make the chocolate ganache: In a microwave-safe bowl, heat the heavy cream for 1 minute. Pour it over the chocolate chips and stir until smooth. If the chocolate hasn’t fully melted, heat an additional 20 to 30 seconds and stir again. Let it cool slightly.
  10. Prepare the frosting butter: Beat the slightly cold butter in a stand mixer fitted with a paddle attachment on medium-high speed for 3 to 5 minutes until light and fluffy. Scrape down the bowl as needed.
  11. Add ganache to butter: With the mixer on medium speed, gradually add the cooled ganache to the butter and mix until fully combined and smooth. Scrape the bowl and mix again for 30 seconds.
  12. Add powdered sugar and flavorings: On low speed, gradually add the sifted confectioner’s sugar, mixing to combine after each addition. Stir in the vanilla extract and a pinch of salt to enhance flavor.
  13. Finish frosting texture: Increase the mixer speed to medium-high and beat the frosting for 3 to 5 minutes until the buttercream becomes lighter in color and silky-smooth. If it’s too soft to work with, chill it in the refrigerator for 15 to 20 minutes.
  14. Assemble the cake: Place the first cake layer (top side up) on your cake board or plate. Spread about 1 cup of frosting evenly over it, ensuring the layer is level by viewing at eye level.
  15. Add remaining layers: Place the second cake layer top side up on the first, spread frosting evenly again. Then place the final cake layer top side down on this second frosting layer.
  16. Crumb coat the cake: Spread a thin layer of frosting around the entire cake to seal in crumbs. Freeze the cake for 10 to 15 minutes to set this crumb coat.
  17. Final frosting and decoration: Once the crumb coat is firm, frost the cake with the remaining buttercream smoothly and decorate as desired.

Notes

  • Room temperature ingredients ensure better mixing and a tender crumb.
  • Use cake flour for a lighter, softer texture compared to all-purpose flour.
  • Sifting confectioner’s sugar removes any lumps for ultra-smooth frosting.
  • Chilling the buttercream helps with spreading and achieving clean frosting edges.
  • Make sure to let the cake layers cool completely before frosting to avoid melting the buttercream.
  • If you prefer a deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.
  • This cake can be stored covered at room temperature for up to two days or refrigerated for up to five days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/yellow-cake-with-chocolate-frosting-recipe/