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Sunday, February 26, 2012

Yellow Butter Cake with Chocolate Frosting

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Cookies and brownies are fine dessert options, but certain occasions call for cake. Celebrations call for cake. A few weeks ago, friends John and Kelly had their son Joshua baptized at our church. It was already my week to bring treats for everyone to enjoy after the service and when I heard Joshua's baptism was that Sunday, I knew a cake was in order.
Although I was tempted to once again make the dark chocolate cake with hot chocolate buttercream, I decided to branch out and go for a yellow cake this time. I'm starting to love making layer cakes--they look so regal and impressive standing tall on a cake plate, perfect for celebrations! I've realized baking cakes from scratch really isn't much more difficult than using a boxed mix and it is always worth the extra effort!
If I'm going to continue making layer cakes, I need to start leveling the layers before assembling the cake. I've had to employ some creative frosting techniques and I'm lucky no cakes have toppled yet ;) I will say that working with frozen cake layers is a lifesaver--I can't imagine trying to frost a warm cake (I don't recommend it...).
Overall this was a solid yellow cake recipe. You can't beat the classic combination of yellow cake and chocolate frosting! The frosting was my favorite part and was incredibly easy to put together--I love when recipes call for melted butter (no waiting for it to soften!).
So readers, I want your thoughts on cake...what occasions do you think call for cake?

Two Years Ago: Schulz's Guacamole Salad

Yellow Butter Cake with Chocolate Frosting
cake from Annie's Eats, frosting from Hershey's

for the cake-
-2 sticks unsalted butter, at room temperature, plus more for greasing pans
-1 1/2 cups all-purpose flour, plus more for dusting pans
-1 1/2 cups cake flour
-1 tbsp baking powder
-1/2 tsp salt
-1 3/4 cups sugar
-4 large eggs
-2 tsp vanilla extract
-1 1/4 cups milk (I used 2%)

for the frosting-
-1 stick butter, melted
-2/3 cup cocoa
-1 tsp vanilla extract
-1/3 cup milk
-3 cups confectioners' sugar

1. To make the cakes, preheat the oven to 350F. Line the bottoms of two 9-inch round cake pans with parchment paper. Grease and flour the prepared pans, tapping out the excess. Set aside.
2. In a medium-sized bowl, mix the all-purpose flour, cake flour, baking powder, and salt. Whisk to blend and set aside.
3. Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla and mix. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the milk. Beat just until incorporated.
4. Divide the batter evenly among the 2 prepared cake pans. Bake for 30-35 minutes, rotating the pans halfway through, until an inserted toothpick comes out clean. Allow the cakes to cool on wire racks for 20 minutes before inverting the cakes onto the racks and peeling off the parchment. Allow the cakes to cool completely before frosting (I stuck the layers in the freezer for 30 minutes or so to make it easier to frost).
5. To make the frosting, combine the cocoa and the melted butter. Add vanilla. Beat in powdered sugar and milk, alternating. Add a bit of extra milk if frosting is not thin enough.
6. To assemble the cake, place one of the layers on a serving platter. Top with frosting and spread to cover evenly. Top with the second layer and use remaining frosting to cover the top and sides of the cake. Decorate as desired. Cover and store at room temperature.