Recipes....Classic Yellow Cake with Chocolate Frosting Pinterest yummy
This classic yellow cake with chocolate frosting is a super moist cake with great vanilla flavor and a fudgy chocolate frosting.
INGREDIENTS:
FOR THE CAKE:
2 � cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
� cup (1 stick) unsalted butter, softened at room temperature
1 � cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 � cups buttermilk
FOR THE CHOCOLATE FROSTING:
1 � cups (3 sticks) unsalted butter, softened to room temperature
1 cup unsweetened cocoa powder
1 teaspoon salt
4-5 cups powdered sugar
2 teaspoons pure vanilla extract
� cup whole milk
2/3 cup heavy cream
2/3 cup rich chocolate Ovaltine powder
DIRECTIONS:
Pre-heat the oven to 350 degrees F. Grease two 9-inch round cake pans with a baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl (or the bowl of a stand mixer), cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Beat in the eggs, one at a time, beating to combine between each addition. Scrape down the bowl as needed. Beat in the vanilla extract.
Add the dry ingredients all at once into the batter. Mix on low speed for about 1 minute and then increase to medium speed and beat for 3 minutes.
Divide the batter evenly into the two prepared pans. Bake cakes for 25-30 minutes or until a skewer inserted into the middle comes out almost clean. Remove the cakes from the oven and let cool for 10 minutes in the pan. Remove the cakes from the pans and transfer to a wire cooling rack and let cool completely before frosting.
To make the frosting, beat the butter, cocoa powder and salt together until combined. Scrape down the bowl as needed. Turn the mixer off and add all the powdered sugar. Turn the mixer on low speed and slowly mix the sugar into the butter mixture. While mixing, add the milk and vanilla extract. Increase the speed to medium and beat the frosting until smooth, about 1 minute.
In a small bowl, stir together the heavy cream and Ovaltine. With the mixer on medium speed, pour half of the cream mixture into the frosting slowly. Stop and scrape down the bowl. Add the remaining cream mixture or until you reach your desired consistency. Beat until soft and creamy, about 1 minute.
Frost the cake layers with the frosting and decorate as desired.
NOTES:
You can bake the cake recipe in a 9 x 13 -inch cake pan. For this size, half the chocolate frosting recipe.
INGREDIENTS:
FOR THE CAKE:
2 � cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
� cup (1 stick) unsalted butter, softened at room temperature
1 � cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 � cups buttermilk
FOR THE CHOCOLATE FROSTING:
1 � cups (3 sticks) unsalted butter, softened to room temperature
1 cup unsweetened cocoa powder
1 teaspoon salt
4-5 cups powdered sugar
2 teaspoons pure vanilla extract
� cup whole milk
2/3 cup heavy cream
2/3 cup rich chocolate Ovaltine powder
DIRECTIONS:
Pre-heat the oven to 350 degrees F. Grease two 9-inch round cake pans with a baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl (or the bowl of a stand mixer), cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Beat in the eggs, one at a time, beating to combine between each addition. Scrape down the bowl as needed. Beat in the vanilla extract.
Add the dry ingredients all at once into the batter. Mix on low speed for about 1 minute and then increase to medium speed and beat for 3 minutes.
Divide the batter evenly into the two prepared pans. Bake cakes for 25-30 minutes or until a skewer inserted into the middle comes out almost clean. Remove the cakes from the oven and let cool for 10 minutes in the pan. Remove the cakes from the pans and transfer to a wire cooling rack and let cool completely before frosting.
To make the frosting, beat the butter, cocoa powder and salt together until combined. Scrape down the bowl as needed. Turn the mixer off and add all the powdered sugar. Turn the mixer on low speed and slowly mix the sugar into the butter mixture. While mixing, add the milk and vanilla extract. Increase the speed to medium and beat the frosting until smooth, about 1 minute.
In a small bowl, stir together the heavy cream and Ovaltine. With the mixer on medium speed, pour half of the cream mixture into the frosting slowly. Stop and scrape down the bowl. Add the remaining cream mixture or until you reach your desired consistency. Beat until soft and creamy, about 1 minute.
Frost the cake layers with the frosting and decorate as desired.
NOTES:
You can bake the cake recipe in a 9 x 13 -inch cake pan. For this size, half the chocolate frosting recipe.
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