Yellow Cake, version 3 (final)

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So, I think this is probably the best version of the yellow cake. This version came from cookingclassy.com, and I did add butter extract, which I think is key to that weird yellow cake taste.

Yellow Cake

  • 1 1/4 cups (160g) all-purpose flour
  • 1 1/4 cups (135g) cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cups (356g) granulated sugar I decreased this to 1 1/3 cups and it was totally sweet
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1/4 cup (2 oz) vegetable oil
  • 3 large eggs We used farm eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract I also added 1 tsp. butter extract
  • 1 cup (8 oz) buttermilk

The directions are at the link below, and it makes 2 9 inch pans worth.

https://www.cookingclassy.com/yellow-cake-with-chocolate-buttercream-frosting/

Chocolate Frosting

  • 1 cups (226g) unsalted butter, at room temperature
  • 1/2 cup (113g) salted butter, at room temperature I just did all salted butter
  • 4 cups (480g) powdered sugar I think I decreased this by at least 1/2 cup
  • 3/4 cup (70g) cocoa powder (scoop and level to measure) I didn't weigh this, and my frosting was really, really dark
  • 3 - 4 Tbsp heavy cream I had to add more than this and I even added milk so it wasn't so thick.
  • 1 1/2 tsp vanilla extract

The frosting gave me the perfect amount for decorating

https://www.cookingclassy.com/my-favorite-chocolate-buttercream-frosting/

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