Yellow Cake with Chocolate Frosting

You can never have too many side dish recipes, so give Yellow Cake with Chocolate Frosting a try. One serving contains 661 calories, 7g of protein, and 47g of fat. This recipe serves 12. For $1.47 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of salt, vanillan extract, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. 85 people found this recipe to be yummy and satisfying. It is brought to you by Merry Gourmet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 34%, this dish is not so awesome. Similar recipes include Yellow Cake with Chocolate Frosting, Yellow Cake With Chocolate Frosting, and Yellow Butter Cake With Chocolate Frosting.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare Cake:Preheat oven to 350 degrees, with oven rack in middle position. Butter two 8-inch cake pans, line with parchment paper, butter the parchment, then lightly flour the pans. Whisk buttermilk, eggs, and vanilla together in a small bowl. Using a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add the butter, one piece at a time, and mix until pea-sized pieces remain, for about 1 minute. Add most of the milk mixture, reserving 1/2 cup of it, and beat on medium-high for about 1 minute. Reduce speed to medium low and add in the reserved 1/2 cup of the milk mixture. Beat until incorporated, about 30 seconds. Divide batter evenly into the two cake pans, smoothing the tops. Bake for 25-30 minutes, or until a cake tester or toothpick inserted into the center comes out with few crumbs attached. Let cakes cool in the pan for 10 minutes, then remove cakes from pan and cool on wire cooling racks until room temperature before frosting, about 2 hours.Make Frosting:Place the chocolate in a medium-sized heatproof bowl. In a saucepan over medium heat, combine the cream and light brown sugar. When the cream begins to simmer, quickly remove the pan from the heat and pour into the bowl of chocolate, carefully swirling the bowl so that all the chocolate is covered. Cover with plastic wrap and let the mixture sit for 5 minutes. Remove the plastic wrap and whisk the mixture gently until smooth and shiny, then stir in vanilla. Refrigerate for 1 to 1-1/2 hours, stirring every 15 minutes, until the frosting reaches spreading consistency.Frost the Cake:To frost cakes, place 1 layer on a cake plate. With an offset spatula, spread top with chocolate frosting. Place the second layer on top, and spread frosting evenly over top and sides of cake.

 

Step by step:

1. Prepare Cake:Preheat oven to 350 degrees, with oven rack in middle position. Butter two 8-inch cake pans, line with parchment paper, butter the parchment, then lightly flour the pans.

2. Whisk buttermilk, eggs, and vanilla together in a small bowl. Using a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined.

3. Add the butter, one piece at a time, and mix until pea-sized pieces remain, for about 1 minute.

4. Add most of the milk mixture, reserving 1/2 cup of it, and beat on medium-high for about 1 minute. Reduce speed to medium low and add in the reserved 1/2 cup of the milk mixture. Beat until incorporated, about 30 seconds. Divide batter evenly into the two cake pans, smoothing the tops.

5. Bake for 25-30 minutes, or until a cake tester or toothpick inserted into the center comes out with few crumbs attached.

Let cakes cool in the pan for 10 minutes, then remove cakes from pan and cool on wire cooling racks until room temperature before frosting, about 2 hours.Make Frosting

1. Place the chocolate in a medium-sized heatproof bowl. In a saucepan over medium heat, combine the cream and light brown sugar. When the cream begins to simmer, quickly remove the pan from the heat and pour into the bowl of chocolate, carefully swirling the bowl so that all the chocolate is covered. Cover with plastic wrap and let the mixture sit for 5 minutes.

2. Remove the plastic wrap and whisk the mixture gently until smooth and shiny, then stir in vanilla. Refrigerate for 1 to 1-1/2 hours, stirring every 15 minutes, until the frosting reaches spreading consistency.Frost the Cake:To frost cakes, place 1 layer on a cake plate. With an offset spatula, spread top with chocolate frosting.

3. Place the second layer on top, and spread frosting evenly over top and sides of cake.

Nutrition Information:

covered percent of daily need