Layered Yellow Cake With Chocolate Buttercream Recipes

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 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.

LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.

CLASSIC YELLOW CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• For the Cake
• Preheat the oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, add parchment and another coat of spray. Set aside.
• In a medium size bowl, sift the cake flour and baking powder. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the sour cream and blend well, followed by another 1/3 of the flour mixture, the second half of the sour cream and lastly, add the remaining flour mixture and mix until incorporated.
• Add the clear vanilla extract and butter extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.
• For the Frosting
• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, combine beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, vanilla extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir by hand to push out air pockets.
• Assembly
• After leveling each cake layer, place the first cake layer (top side/crumbly side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer.
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

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 BUTTERCREAM FROSTING

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.

YELLOW CAKE WITH CHOCOLATE MALT BUTTERCREAM

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all Cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat butter, malted milk powder and unsweetened cocoa with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 4 tablespoons cream; beat until blended. Continue beating about 3 minutes or until frosting is light and fluffy, adding more cream if needed.
• Place 1 cake layer on serving plate; spread with 1/2 cup frosting. Top with second cake layer. Frost sides and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes.
• Frost cake with remaining frosting. Garnish with crushed malted milk balls.