MOIST YELLOW CAKE WITH CHOCOLATE FROSTING
This Yellow Cake recipe is tender and moist, with a soft crumb! It's made completely from-scratch and is way better than any box cake mix. The vanilla flavor pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!
Provided by Lindsay
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
- . Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
- Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
- Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
- Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. 11
- To make the frosting, add the butter to a large mixer bowl and beat until smooth. 12
- Slowly add half of the powdered sugar and mix until smooth. 13
- Add the cocoa powder and vanilla extract and mix until well combined and smooth. Add 3-4 tablespoons of water or milk and mix until well combined and smooth. 14
- Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting. 15
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 16.
- lace the first cake on a serving plate or a cardboard cake round. 17.
- pread about 1 cup of frosting evenly on top of the cake. 18.
- dd the second layer of cake and another cup of frosting. 19.
- op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
- se a decorating comb to add pattern to the sides of the cake, if desired. 21.
- ipe shells of frosting around the top edge of the cake. I used Ateco tip 844. 22.
- dd a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 877 calories, Sugar 85.8 g, Sodium 94.7 mg, Fat 49.5 g, SaturatedFat 30.2 g, TransFat 0 g, Carbohydrate 108 g, Fiber 2.9 g, Protein 6.4 g, Cholesterol 190.6 mg
YELLOW CAKE WITH CHOCOLATE FROSTING
A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
- In a large bowl, cream sugar and butter until smooth. Add oil and mix
- Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
- Stir together baking powder, salt, and flour in a medium bowl.
- Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
- Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
- Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
- Stir together the butter and cocoa powder.
- Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
- Once the cake has cooled completely, frost with chocolate frosting.
- Tips for making ahead and freezing the cake are above in the post.
Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 233 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
YELLOW CAKE WITH CHOCOLATE BUTTER FROSTING
To make this yellow cake with chocolate frosting extra showy, bake the yellow cake recipe in two round pans, sandwich and top the baked cakes with chocolate buttercream frosting, and stack them high.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 16
Steps:
- Let butter and eggs stand at room temperature for 30 minutes. Grease, lightly flour and line bottoms of two 9x1 1/2-inch or 8x1 1/2-inch round cake pans with waxed paper; set the pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
- Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed and scraping sides of bowl until well combined. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating until combined after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Spread batter evenly into the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper and cool thoroughly on racks. Frost with Chocolate Butter Frosting. Makes 12 to 16 servings. Chocolate Butter Frosting
- In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and vanilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.
Nutrition Facts : Calories 336 kcal, Carbohydrate 48 g, Cholesterol 88 mg, Protein 5 g, SaturatedFat 8 g, Sodium 333 mg, Sugar 29 g, Fat 14 g, UnsaturatedFat 5 g
YELLOW CAKE WITH BUTTERCREAM FROSTING
This is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. -Aria Thornton, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 8
Steps:
- Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
- Using a serrated knife, trim tops of cakes to make level; brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting; repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up; insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.
YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING
Make and share this YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING recipe from Food.com.
Provided by CryingFakeTears
Categories Dessert
Time 1h14m
Yield 10 10, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
- For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly.
- Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
Nutrition Facts : Calories 677.1, Fat 22.7, SaturatedFat 13.2, Cholesterol 123.5, Sodium 681.6, Carbohydrate 111.1, Fiber 2.3, Sugar 78.7, Protein 9.1
OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING
When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.
Provided by JackieOhNo
Categories Dessert
Time 1h10m
Yield 1 8-inch cake
Number Of Ingredients 15
Steps:
- To make cake, preheat oven to 350°F
- In a large bowl, beat shortening until light.
- Slowly beat in sugar.
- Add egg and egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add to batter in 3 parts, alternating with 3 parts milk.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Pour batter into two buttered and floured 8-inch round cake pans.
- Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
- Cool on a wire rack before icing.
- To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
- Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
More about "yellow cake with chocolate butter frosting food"
BEST YELLOW CAKE RECIPE - HOW TO MAKE YELLOW CAKE …
From food52.com
YELLOW BUTTER CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING - FOOD …
From foodnetwork.ca
3/5 (41)Category Bake,Chocolate,Dessert,Eggs And DairyServings 10-12Total Time 1 hr
YUMMY TWO LAYER YELLOW CAKE WITH MILK CHOCOLATE FROSTING
From discover.hubpages.com
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
From epicurious.com
YELLOW CAKE WITH CHOCOLATE FROSTING FROM SCRATCH - YELLOW BUTTER …
From youtube.com
YELLOW CAKE WITH CHOCOLATE FROSTING - A LATTE FOOD
From alattefood.com
DARK CHOCOLATE BAKERY FROSTING
From ladybehindthecurtain.com
ONE-BOWL VANILLA BUTTERMILK CAKE - THE SEASONED MOM
From theseasonedmom.com
YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING RECIPES
From findrecipes.info
YELLOW CAKE WITH CHOCOLATE BUTTER CREAM – FOOD FUSION
From foodfusion.com
HOMEMADE YELLOW CAKE RECIPE CHOCOLATE BUTTERCREAM FROSTING
From thecakeboutiquect.com
YELLOW CAKE WITH CHOCOLATE FROSTING BIRTHDAY CAKE [HOMEMADE] : …
From reddit.com
WHAT FROSTING GOES WITH YELLOW CAKE? - CAKERE
From cakere.com
YELLOW BUTTER CAKE WITH MALTED CHOCOLATE BUTTERCREAM FROSTING
From shewearsmanyhats.com
RECIPE FOR YELLOW LAYER CAKE WITH CHOCOLATE FROSTING - THE …
From thespruceeats.com
YELLOW BUTTER CAKE WITH CHOCOLATE BUTTERCREAM
From goldmedalflour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love