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Yellow Cake With Chocolate Frosting

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Yellow Cake with Chocolate Frosting is a timeless classic dessert. Featuring a moist, buttery yellow cake layered with rich, creamy chocolate frosting, this treat is perfect for birthdays, celebrations, or any occasion that calls for something sweet and satisfying. The combination of tender cake and luscious frosting creates an irresistible dessert everyone will love.

 

Ingredients

Scale

For the Yellow Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk, room temperature

For the Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup heavy cream (plus more as needed)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Prepare the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Make the cake batter:
    • In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  4. Bake the cake:
    • Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  5. Make the chocolate frosting:
    • In a large bowl, beat the butter with an electric mixer until creamy.
    • Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
    • Add the heavy cream, vanilla extract, and salt. Increase the speed to medium-high and beat until the frosting is smooth and fluffy. Adjust the consistency with more cream if needed.
  6. Assemble the cake:
    • Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
    • Place the second cake layer on top and frost the top and sides of the cake. Smooth the frosting with a spatula or add decorative swirls.
  7. Serve:
    • Slice and serve immediately, or refrigerate the cake for up to 3 days. Bring to room temperature before serving for the best flavor.

Notes

  • Make sure all your ingredients are at room temperature for a smoother batter and better texture.
  • For an extra-moist cake, brush the layers with simple syrup before frosting.
  • This cake can also be made as cupcakes; adjust the baking time to 18-22 minutes.
  • Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days.

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Find it online: https://masonrecipes.com/yellow-cake-with-chocolate-frosting-recipe/