Feast

Jun 13

yellow cake with chocolate buttercream frosting

Time:

90 minutes

Servings:

12

Level:

Intermediate

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Today we are having people over and I was on the hunt for a good yellow cake with chocolate frosting. I was just in the mood for cake. And a gathering is ALWAYS more fun with cake, right? This was originally a cup cake recipe from Krissy’s Creations, but I adapted it for my purpose – a giant slice of cake. The cake itself offers a refreshingly moist texture with a nice, dense composition. The frosting is a light and fluffy consistency but does not lack a full, milk chocolatey flavor.

So if you are in the mood for a moist yellow cake with some fluffy, yet rich and sweet chocolate buttercream frosting, this cake will be sure not to disappoint!

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As shared on Frugally Sustainable.

Ingredients

  • 4 cups all purpose flour (I like unbleached)
  • 1 tsp. Baking Powder
  • 1 1/2 tbsp. Baking Soda
  • 1 tsp. Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 2 cups Sugar (I like organic cane sugar)
  • 1 tbsp. Pure Vanilla Extract
  • 4 Eggs
  • 2 cups Buttermilk
  • FOR THE CHOCOLATE BUTTERCREAM FROSTING:
  • 1 1/2 cup (3 Sticks) Salted Butter (Softened)
  • 3 cups Powdered Sugar
  • 1 tablespoon Pure Vanilla Extract
  • 8 oz. Chocolate, Chopped (I like 70%dark chocolate)

optional garnishes:

  • Sprinkles

Directions

Preheat your oven to 350 degrees. Grease and flour two 9 inch cake pans. Set aside.

In a standing mixer, cream your butter and sugar, until light in color - for about 5 minutes. Next add in your vanilla. Add each egg one at a time, mixing well in between each one. Then add in your buttermilk.

Then add in 2 cups of your flour followed by the baking soda, baking powder, and the salt. Once that is mixed in, add in the rest of your flour 1 cup at a time, mixing well in between each cup.

Pour half of your cake batter into each greased and floured pan.

Place on the middle rack and bake for 30-40 minutes, until a toothpick can be inserted into the cake and come out clean.

Let cakes cool for about 5 minutes in there pans and then flip onto a cooling rack to finish cooling.

Meanwhile, make your frosting.

Melt your chocolate in the microwave. Heating it for about 30 second, giving it a good stir, and placing it back into the microwave for increments of 10 seconds until the chocolate is melted. Make sure to stir it in between each 10 second increment to keep it from burning. Set aside to cool to room temperature.

Mix your butter and powdered sugar until well combined. Add in your room temperature melted chocolate and give it another good mix.

At this point you can either do a two layered cake or use one and freeze the other one for Fathers Day (or any such occasion). Then try to not devour the cake until your guests get there. Trust me it's hard! That cake is SCREAMING my name!

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