Yellow Layer Cake With Chocolate Frosting Recipes

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YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Yellow Cake with Chocolate Buttercream Frosting image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 14

2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
4 cups cake flour, plus more for flouring the pan
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon vanilla
1 1/2 cups whole milk
5 1/2 cups powdered sugar
3/4 cup cocoa powder
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup heavy cream, plus more if needed for thinning
1 tablespoon vanilla
1/2 teaspoon kosher salt

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 WITH CHOCOLATE FROSTING



Yellow Layer Cake With Chocolate Frosting image

Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand? This yellow cake with chocolate frosting and a macaroon crunch is just the ticket. This recipe is adapted from one made at Junior's in Brooklyn. The cake is moist, and the frosting sweet. Quite sweet, actually. Just right.

Provided by Alex Witchel

Categories     brunch, lunch, dessert

Time 1h45m

Yield One 9-inch cake

Number Of Ingredients 20

Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed

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 LAYER CAKE WITH CHOCOLATE-SOUR CREAM FROSTING



Yellow Layer Cake with Chocolate-Sour Cream Frosting image

Provided by Janet McCracken

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Party     Potluck     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 to 16 servings

Number Of Ingredients 25

Cake:
Nonstick vegetable oil spray
4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 1/2 cups buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
1 vanilla bean, split lengthwise
6 large egg yolks
3 large eggs
Frosting and assembly:
14 ounces semisweet or bittersweet chocolate, chopped
1/4 cup light corn syrup
2 cups sour cream
1 1/2 teaspoons kosher salt
1 1/2 teaspoons vanilla extract
2 3/4 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Special Equipment
Three 9"-diameter cake pans with 2" sides

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.

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3-LAYER YELLOW CAKE W/CHOCOLATE FROSTING – TELL ME ...
A beloved cake that still brings a smile. A three-layer, rich, yellow cake covered with a luxurious chocolate buttercream frosting that will be the showstopper of any dessert table. Ingredients butter, unsalted, powdered sugar, flour, sugar, cocoa powder, sour …
From shop.somethingsweettexas.com
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EINKORN YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING ...
2018-10-11  · Make the cake: Preheat the oven to 375°F. Lightly butter the bottom and sides of a 9-inch round cake pan. Place a round piece of parchment paper on the bottom then butter and flour the parchment. In a medium bowl, sift together the flour, baking powder, and salt. In a medium bowl, whisk together the buttermilk (yogurt or milk), vanilla, and ...
From jovialfoods.com
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Top Asked Questions

How long to bake yellow cake with chocolate butter frosting?
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.
How do you make chocolate frosting for a layer cake?
In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners’ sugar, beating until smooth. Immediately spread frosting between layers and on top and sides of cake. Cover and refrigerate for up to 3 days.
How to make a moist yellow cake recipe?
1 Preheat oven to 350°. 2 Butter and flour 3 cake pans or one half-sheet pan (12×18). ... 3 In a large measuring cup or a pourable mixing bowl, combine the buttermilk, eggs, egg yolks, and vanilla and beat with a fork. ... 4 Sift cake flour and place it in the bowl of a stand mixer or large bowl. ... More items...
What kind of frosting to use on a yellow cake?
Our family loves classic yellow cake for a birthday cake, usually with simple Chocolate Buttercream Frosting, regular white Buttercream Frosting, or Cream Cheese Frosting. This recipe is so versatile because you can use it for cupcakes or a sheet cake.

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