Yellow Layer Cake With Chocolate Frosting Food

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!

YELLOW LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.

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.

YELLOW BIRTHDAY CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
• Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
• To make Chocolate Buttercream Frosting:
• In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
• Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.

YELLOW LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
• Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
• In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
• For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
• For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
• For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.

YELLOW CAKE WITH CHOCOLATE BUTTER FROSTING

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.

MOIST YELLOW CAKE RECIPE

Steps:

• Preheat oven to 350°.
• Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
• In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
• Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
• With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
• Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
• Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
• Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
• Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING

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.

CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING

Steps:

• Make the cake:
• Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
• Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
• Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
• Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
• Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
• Make the frosting:
• Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
• Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

YELLOW LAYER CAKE WITH CHOCOLATE-SOUR CREAM FROSTING

Steps:

• For cake:
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
• Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3-4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
• Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5-6 minutes. It's very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
• With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
• Divide batter evenly among prepared pans, about 3 1/2 cups per pan. Smooth tops.
• Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35-40 minutes.
• Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. DO AHEAD: Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
• For frosting and assembly:
• Stir chocolate and corn syrup in a large metal bowl set over a large saucepan of simmering water until melted and smooth; remove from heat. Stir sour cream, salt, and vanilla in a medium metal bowl; set over same saucepan of simmering water. Stir until mixture is warm but not hot, about 2 minutes. Add sour cream mixture to chocolate mixture; stir until smooth and glossy. Set aside.
• Using an electric mixer, beat powdered sugar and butter in a medium bowl until light and fluffy, 2-3 minutes. Scrape down sides of bowl. Slowly beat in chocolate mixture. Continue beating until no lumps remain, about 2 minutes. Frosting should be smooth and shiny. Cover and chill until slightly firmed up, about 30 minutes.
• Place 1 cake layer on a cake stand or large plate. Spoon 1/3 cup frosting over; using an offset spatula or the back of a spoon, smooth frosting to edge of cake, creating an even layer. Place another cake layer on top. Repeat with frosting and remaining cake layers. Spread remaining frosting over top and sides of cake. DO AHEAD: Cake can be made 1 day ahead. Cover with a cake dome and store at room temperature.

YELLOW LAYER CAKE

Steps:

• Preheat the oven to 350ºF. Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Beat in the eggs, one at a time, until fully incorporated. Beat in vanilla extract.
• Reduce the mixer speed to low and slowly add the dry ingredients. Beat until just combined. Add the buttermilk and continue to beat on low until fully incorporated. Stop the mixer, scrape down the sides and bottom of the bowl, then increase the speed to medium and beat for an additional 2-3 minutes.
• Divide the batter evenly between the prepared pans. Bake for 23-27 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
• In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
• Decrease mixer speed to low. Add powdered sugar, cocoa, vanilla extract, and milk/cream. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).
• For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
• Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with chocolate buttercream frosting. Spread evenly with an offset spatula.
• Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
• Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

YELLOW CAKE WITH CHOCOLATE FROSTING

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.

YELLOW LAYER CAKE

Steps:

• FOR CAKE:.
• Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
• Makes one double layer cake.
• FOR FROSTING:.
• Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

YELLOW BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
• Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
• Pour/spoon batter evenly into cake pans.
• Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
• Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
• For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.