Ingredients: |
Ingredients: 2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups granulated sugar, divided
10 tablespoons unsalted butter, melted and cooled
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
3 large eggs, separated, plus 3 large yolks, room temperature
Pinch cream of tartar
Frosting: [makes 3 cups]
20 tablespoons [2-1/2 sticks] unsalted butter, softened
1 cup confectioners' sugar
3/4 cup Dutch processed cocoa
Pinch salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate, melted and cooled
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round cake pans, line with parchment paper, grease parchment and flour pans.
Whisk flour, baking powder, baking soda, salt and 1-1/2 cups sugar together in a large bowl.
In medium bowl, whisk together melted butter, buttermilk, oil, vanilla and egg yolks.
Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
Increase speed to medium-high and whip whites to soft billowy mounds, about 1 minute.
Gradually add remaining 1/4 cup sugar and whip until glossy stiff peaks form, 2 to 3 minutes
Transfer to bowl and set aside.
Add flour mixture to now empty bowl.
With mixer on low speed, gradually pour in butter mixture and whip until almost incorporated [a few streaks of dry flour may remain] about 15 seconds.
Scrape down bowl, then whip on medium-low speed until smooth and fully incorporated, 10 to 15 seconds.
Using a rubber spatula, stir 1/3 of whites into batter, then add remaining 2/3 whites and gently fold into batter until no white streaks remain.
Divide batter evenly between prepared pans, smooth tope with rubber spatula and gently tap pans on counter to release air bubbles.
Bake cakes until toothpick inserted in center comes out clean - 20-22 minutes.
Let cakes cool in pans on wire rack for 10 minutes Remove cakes from pans, discard parchment and let cool completely - about 2 hours, before frosting.
For the Frosting:
Process butter, sugar, cocoa and salt in food processor until smooth..about 30 seconds, scraping down bowl as needed.
Add corn syrup and vanilla and process until just combined..5-10 seconds.
Scrape down bowl and add chocolate and process until smooth and creamy - 10-15 seconds. |
Personal
Notes: |
Personal
Notes: Cooled cakes can be wrapped in plastic wrap and kept at room temperature for up to 1 day.
Wrapped tightly in plastic then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.
[Using a food processor rather than a stand mixer keeps the frosting from separating and turning greasy. The faster machine minimizes any risk of over-beating, as it blends the ingredients quickly without melting the butter or incorporating too much air. The result will be a thick, fluffy chocolate frosting that will spread like a dream!]
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This recipe for Fluffy Yellow Layer Cake with Chocolate Frosting is from