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Yellow Layer Cake with Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Yellow Layer Cake with Chocolate Frosting is a delightful, moist cake perfect for any celebration. The rich vanilla-flavored yellow cake is layered and topped with a smooth, creamy chocolate frosting, creating a balanced treat that combines lightness with decadent chocolate flavor. With straightforward ingredients and simple steps, it’s suitable for both beginner and experienced bakers.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs

Frosting Ingredients

  • 1 cup cocoa powder
  • 1 cup powdered sugar
  • ½ cup cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the cake layers evenly.
  2. Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and allow easy removal after baking.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain the emulsion and texture.
  5. Mix in Vanilla: Stir the vanilla extract into the mixture to infuse the batter with flavor.
  6. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed and lightened.
  7. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter which can make the cake dense.
  8. Fill Pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  9. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. This prevents sogginess and prepares the cakes for frosting.
  11. Prepare Frosting: In a bowl, mix together cocoa powder, powdered sugar, and cream until you achieve a smooth, spreadable chocolate frosting.
  12. Frost the Cake: Once the cakes are completely cooled, spread the chocolate frosting evenly over one layer, top with the second layer, and frost the top and sides of the entire cake for a beautiful finish.

Notes

  • Ensure butter is softened to room temperature to effectively cream with sugar for better texture.
  • Do not overmix the batter after adding flour to keep the cake tender and avoid toughness.
  • Use fresh baking powder for proper leavening and to ensure the cake rises well.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • For a richer frosting, consider adding a teaspoon of vanilla extract or a pinch of salt to balance sweetness.

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