Yellow Cake With Chocolate Frosting From Scratch Food

YELLOW CAKE WITH CHOCOLATE FROSTING (FROM SCRATCH!)

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.
• Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
• Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

MOIST YELLOW CAKE WITH CHOCOLATE FROSTING

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.

OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING

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.).

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

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!