Desserts

Chocolate Frosted Yellow Cake

June 1, 2016

This is my ALL TIME favorite b-day cake!! I know you’re not supposed to eat cake on the regular, but this is the one that gets me every time and it’s a blast to make from scratch…So many fun textures to play with during the process and lots of spatulas to lick along the way! This is a must try recipe for your next b-day extravaganza.

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Start by adding 1 cup of soft butter (at room temperature) to a standing mixer…

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…along with 1 1/2 cups of granulated sugar.

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Using the whisk or paddle attachment, whisk on high speed for 2-3 minutes, or until nice and fluffy.

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Reduce the speed to medium and slowly pour in 1/4 cup of vegetable oil.

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Add in 3 whole eggs and 3 egg yolks (room temp preferred), one at a time until thoroughly incorporated.

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Once incorporated add in 1/2 cup of whole milk…

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…and 1/2 cup of sour cream.

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Continue to mix for 2-3 minutes, or until thoroughly incorporated.

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Remove bowl from stand mixer and sift in all of the dry ingredients, starting with 2 cups of cake flour…

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…1 1/2 tsp of baking powder, 1/2 tsp of baking soda…

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…and 1/2 of tsp salt.

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Sift thoroughly.

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After you’ve sifted in the dry ingredients, return the bowl to the standing mixer.

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Blend on medium to high speed for 3–4 minutes, or until the batter is silky smooth.

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Once mixed, equally divide the batter into two round cake pans that have been coated in butter and lightly dusted with flour.

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Give the pans a few taps on the counter to get rid of any air bubbles.

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Bake at 350°F for 30 minutes.

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While the cakes are baking, whip up a chocolate butter cream by adding 3/4 cup butter (room temp) to the standing mixer.

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Whip on medium speed for 2-3 minutes.

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Then add 1/2 of cup cocoa powder…

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…a third of the powdered sugar…

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…1 tsp of vanilla extract…

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…and 2 tsp of salt.

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Mix on high speed for 5-7 minutes…

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…gradually adding in the remainder of the powdered sugar until it is thoroughly incorporated.

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Once the cakes have finished baking, remove then from the oven and allow them to cool for 5-10 minutes.

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Remove them from the cake pans.

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Allow them to cool for an additional 30-45 minutes.

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Once the cakes have cooled down, you can either leave them the way they are and frost them separately…

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…or you can trim the tops (so they are level) and prepare them to be stacked.

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Frost one top side up…

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 …and then flip the other cake over top.

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Frost the cake top side first…

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…and then the sides. All that’t left to do is ENJOY! 

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[amd-zlrecipe-recipe:79]

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| Top Left: KitchenAid Mixer | Top Middle: All-Clad Strainers | Top Right: Frosting Spatula |

| Bottom Left: Cooling Rack | Bottom Middle: Cake Pan | Bottom Right:Mixing Bowls  |

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  • Valina June 27, 2016 at 1:25 pm

    I loved it it tastes amazing

  • Neha Ahmed July 16, 2016 at 3:55 am

    definitely going to try this tomorrow