So, you know how I have been talking about reducing the processed food and sugar in my house? Well that new mantra is cool and all except when it comes to birthdays. I am working on introducing new healthy replacements for many of our sugary snacks and treats but, even I am not at a place where I want to enjoy an agave sweetened gluten free oat cake on my birthday. Maybe in 2013 but, for now we will just celebrate old school with a yellow butter cake and chocolate frosting. This cake is a classic that I am not prepared to screw with at this point. I am not going to lie I have a better yellow cake recipe but, it is super involved and this recipe is simple straight forward and most likely have all the ingredients already in your kitchen. The frosting is down right delicious and so, easy. This is my go to chocolate fudge frosting. Did you know you can make super good frosting in the food processor? Well you can and you don't even have to sift. So if you are looking for a simple yet, delicious and decadent cake for your next gathering this classic may be the way to go.
yellow butter cake with chocolate frosting
cake adapted: martha stewart
frosting source: sky high cakes
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1¾ cups sugar
4 large eggs
2 teaspoon vanilla extract
1¼ cups milk
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons whole milk
1 tablespoon vanilla extract
Directions: To make the cakes, preheat the oven to 350˚ F. Prepare two 9-inch round cake pans with bakers joy. In a medium bowl, sift the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.
Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack. Let the cakes cool completely before frosting. Level the cakes if necessary.
To make the frosting, place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.
To assemble the cake, place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired. Refrigerate, covered, for up to 3 days. Let come to room temperature at least 30 minutes before serving.