Yellow Cake with Chocolate Frosting of Goodness

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So, John loves yellow cake, and I have to admit I like it as well. However, I like the taste of boxed cake. I was hoping to replicate that same taste with a homemade version, but while it was similar, they probably use some industrial artificial flavor 16BX65 or something to get that flavor. It’s nothing natural, that’s for sure. I found an awesome cake recipe on melskitchencafe.com for the yellow cake and I followed it EXACTLY. I give this an 8.5. Anyway, here is the cake recipe I used:

Perfected Yellow Cake

Yield: Makes two 9-inch layers or three 8-inch layers

Ingredients

  • 1 cup butter, softened to room temperature
  • 1 3/4 cups granulated sugar (13 ounces, 368 grams)
  • 2 teaspoons vanilla
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda (see note)
  • 1/2 teaspoon salt
  • 1/2 cup milk (1% or above), room temperature
  • 1/2 cup sour cream (light or regular), room temperature

Directions

  1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
  2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
  3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
  4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
  5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
  6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
  7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
  8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
  9. Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
  10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

 

http://www.melskitchencafe.com/perfected-yellow-cake/

recipe retrieved 8/12/14 from http://www.melskitchencafe.com/perfected-yellow-cake/

By the way, to make cake flour you take a cup of flour, remove 2 Tbs. and replace it with cornstarch. Who knew? For the frosting, I did the following:

1 brick cream cheese

10 T. butter

2 cups powdered sugar

1 tsp. vanilla

1/4 cup cocoa

1/2 cup melted bittersweet chocolate

The texture was perfect for the frosting and this would be awesome on chocolate cake. I think next time I will cut the cream cheese down a bit, and in terms of yellow cake, I think it needs straight up chocolate buttercream without cream cheese. Also, I think it could be more yellow, so I was thinking of adding a couple of more egg yolks. However, the texture was truly fabulous, so I don’t know if I should mess with it.

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