Ingredients: |
Ingredients: For the Cake:
4 cups cake flour
2½ teaspoons baking powder
2½ teaspoons baking soda
½ teaspoon kosher salt
1-pound salted butter, softened and room temperature
2½ cups granulated sugar
7 large egg yolks, room temperature
1 tablespoon pure vanilla extract
1¾ cups whole fat buttermilk
7 large egg whites, room temperature
¼ teaspoon cream of tartar
Softened butter for greasing the pans
For the Chocolate Buttercream Frosting:
¼ cup salted butter, melted
¼ cup unsweetened cocoa, preferably Ghirardelli's
½ cup whole milk, divided
⅓ cup semisweet chocolate chips
1 cup salted butter, room temperature
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
3½ cups sifted confectioners' sugar
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Directions: |
Directions:1). For the cake, preheat the oven to 350 degrees. Grease three 9-inch round cake pans with softened butter. Cut three pieces of parchment paper into 9-inch round disks, the size of the bottoms of the cake pans. Line the bottoms of each pan with the parchment paper. Grease the sides and the parchment-lined bottoms of the pans with softened butter and set aside. Sift the cake flour, baking powder, soda and salt together and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, beat 1-pound of butter for 2 to 3 minutes. Add the sugar and beat until the mixture is light and fluffy, about another 2 to 3 minutes. Add the egg yolks one at a time, beating one minute after each addition. Stir in the vanilla.
3). With the mixer on low speed, add the flour mixture in 4 batches and the buttermilk in 3 batches, alternating, beginning and ending with the flour mixture. Mix after each addition only until just incorporated, scraping down the sides of the bowl as needed. Remove the batter to a large bowl.
4). Clean and dry the mixing bowl, ensuring that it is super clean. Place the bowl back on the mixer fitted with the whisk attachment and beat the egg whites on low speed until frothy, about 2 minutes. Turn the mixer to medium and add the cream of tartar until soft peaks form. Whisk one third of the egg whites into the cake batter to lighten its texture, then fold in the rest, incorporating well
5). Divide the batter among the three prepared pans and bake for 25 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool 10 minutes in the cake pans and then turn them out onto wire racks. Gently remove the parchment paper and cool completely.
6). For the Chocolate Buttercream Frosting, melt ¼ cup of butter in a microwave. Mix in the cocoa powder and set aside to cool completely. In a small saucepan on medium heat, melt ⅓ cup of semisweet chocolate in ¼ cup milk. Cook until the chocolate is melted. Do not allow the milk to boil. Set aside to cool completely.
7). In the bowl of an electric mixer, fitted with the paddle attachment on medium-high speed, beat one cup of room temperature butter about 2 to 3 minutes. Add the cooled melted butter and cocoa mixture and mix to combine scraping down the sides of the bowl as needed. Stir in the vanilla and salt. Add the confectioners' sugar and mix on low. Pour in the cooled milk and chocolate mixture and stir to combine. Drizzle in the remaining milk. Scrape the sides of the bowl down and mix until smooth. The frosting should be silky, soft and luscious.
8). Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake is assembled. Ice the top and sides of the cake. Place in the refrigerator for at least 1 hour before serving. |
Personal
Notes: |
Personal
Notes: This is the best yellow cake recipe ever! I think it's the perfect yellow cake with rich creamy chocolate frosting and is the perfect birthday cake. You get a nice balance of vanilla and chocolate and something about the color combination takes me back to my childhood birthdays. You'll love this moist, tender, and fluffy yellow cake made from scratch...it's perfect for parties and so much better than a box mix!
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