Dessert - Yellow Cake with Chocolate Frosting recipes
Author: Freddie Bell
This particular recipe showcases Neapolitan flavors with vanilla cake, chocolate swiss meringue buttercream frosting, and a strawberry cream filling. This 6-inch vanilla layer cake is full of vanilla flavor, a tender crumb, and the perfect base cake recipe.
Classic Yellow Cake
Looking for a Classic Mini Yellow Cake recipe? You've found it! This 6-inch vanilla layer cake is full of vanilla flavor, a tender crumb, and the perfect base cake recipe. This particular recipe showcases Neapolitan flavors with vanilla cake, chocolate swiss meringue buttercream frosting, and a strawberry cream filling.
Provided by: Erin Cernich
Total time: 62 minutes
Cook time: 22 minutes
Prep time: 40 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 20
Provided by: Erin Cernich
Total time: 62 minutes
Cook time: 22 minutes
Prep time: 40 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 20
Ingredients:
- 1/4 cup canola oil (or any neutral oil)
- 2/3 cup granulated sugar
- 1/3 cup sour cream (room temperature)
- 1/2 cup milk (room temperature, any milk fat)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup fresh strawberries, hulled
- 1 tablespoon pure maple syrup (sweeten to taste)
- 1/2 teaspoon unflavored gelatin powder
- 1 and 1/2 teaspoons water
- 1/4 cup heavy cream
- 2 large egg whites (room temperature)
- 1/3 cup + 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter (room temperature - See Notes)
- 2.5 ounces unsweetened chocolate
- 1 teaspoon vanilla extract
How to cook:
- Strawberry Filling
- I recommend making the Strawberry Filling first. In a small microwave-safe prep bowl, sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes.
- While the gelatin is blooming, puree the strawberries with the maple syrup in a blender or food processor. Transfer to a small bowl.
- Once the gelatin has bloomed, microwave for only a few seconds to liquify the gelatin. This should only take 3 to 5 seconds. Do not over microwave. Whisk the gelatin liquid into the strawberry puree. Set aside.
- In another small bowl, whip the heavy whipping cream to stiff peaks. Fold the strawberry puree into the whipping cream until thoroughly combined. At this point, you can sweeten the strawberry filling to taste - keeping in mind the cake and frosting are sweet. Cover the bowl with plastic wrap and refrigerate until ready to assemble the cake.
- Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of 2 6-Inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the pans. Note - I like to use the Pam Baking Spray With Flour - makes things easier.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a liquid measuring cup, measure out the milk and stir in the sour cream.
- In a medium mixing bowl, add the sugar and oil. Mix until smooth. Add the egg and vanilla extract and mix until smooth. Add half of the milk mixture and mix until just incorporated.
- Sprinkle half of the dry ingredients over the wet ingredients and fold into the batter until just incorporated. Add the remaining milk mixture and mix until mostly incorporated. Finish by sprinkling the remaining dry ingredients into the batter and fold just until no dry streaks remain. Do not overmix the batter, and it is ok if there are a few lumps.
- Pour the batter equally into the prepared cake pans and bake for 18 to 22 minutes, or until the cakes are golden, spongy to the touch, and a toothpick inserted in the middle comes out clean. Tip - Use a cookie scoop to equally portion the batter into the cake pans.
- Cool the cakes in the pans set on a wire rack for 10 minutes. Then gently invert the cake pans onto the wire rack to release the cakes. Carefully peel away the parchment paper (if it stuck to the bottom of the cakes), and flip the cakes back over to cool on the wire rack completely.
- Chocolate Swiss Meringue Buttercream
- While the cake is cooling, make the buttercream.
- You will need to create a double boiler. Start with a medium-size mixing bowl and a saucepan large enough for the bowl to sit on, without touching the bottom. Start to simmer about 2 inches of water in the saucepan. Gather your hand-held mixer and attach the whisk attachments. You will also need the regular beaters too.
- In a microwave-safe bowl, add the chocolate and melt in the microwave. Stopping to stir about every 20 seconds. It may take up to minute for the chocolate to melt. Set aside.
- Separate the eggs and add the egg whites to the mixing bowl. Be extremely careful not to get any yolk in the egg whites. Note - the mixing bowl and mixer whisk attachments must be clean and free of any grease or residue. You can wipe them with a paper towel and a tiny bit of vinegar to make sure they are clean.
- Add the sugar to the egg whites and mix until combined. Set the bowl on top of the saucepan of simmering water, and whisk constantly until the sugar dissolves and the mixture starts to turn white. The egg mixture is ready when it reaches 160 degrees (if you have a candy or digital thermometer) - or you can rub a little of the egg mixture between your fingers and it is smooth and no longer grainy.
- Remove the bowl from the saucepan and start to beat the egg whites with the hand-held mixer at medium speed. Beat the egg whites to stiff peaks. This may take anywhere from 3 to 7 minutes. Note - If the egg whites don't reach stiff peaks, chances are either the bowl or beaters were contaminated with oil or residue, or the egg whites had yolk in them. There is no saving them, and you will have to start over.
- Once the egg whites have reached stiff peaks, switch to the beater attachments. On medium speed, begin to add the butter 1 tablespoons at a time. Making sure each butter cube is mixed in before adding the next. Once you've added all of the butter, add the melted chocolate and vanilla extract. Continue to beat on medium speed until the chocolate is thoroughly mixed in and the frosting is smooth and creamy.
- At this point, the frosting is ready to use right away. Or you can cover the bowl with plastic wrap and refrigerate until ready to use.
- Assembling The Cake - Place one cake on a cake stand or your serving plate. Top with the Strawberry Cream Filling - using as much or as little as you prefer (you may have a little leftover).
- Put the second cake on top of the strawberry filling. You can either pipe the Chocolate Swiss Meringue Buttercream on the cake, or simply spread it on with an offset spatula.
- The cake is best enjoyed the day it is made, but can sit covered at room temperature for 1 day. After that, I recommend refrigerating.
Yellow Cake with Chocolate Frosting
A soft and fluffy from-scratch yellow cake that's packed with vanilla flavor and ultra-nostalgic. Filled and frosted with decadent chocolate buttercream for the most classic birthday cake ever.
Provided by: Whitney
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 17
Provided by: Whitney
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 17
Ingredients:
- 2 1/2 Cups (265g) cake flour, sifted before measuring*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 Cup (170g) unsalted butter, room temperature
- 1/4 Cup (60ml) vegetable oil
- 1 2/3 Cup (340g) white granulated sugar
- 3 whole eggs + 1 egg yolk, room temperature
- 1/3 Cup (75g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 1 Cup (240ml) whole milk, room temperature
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 1 Cup (84g) natural unsweetened cocoa powder
- 1/2 Cup (120ml) whole milk, room temperature
- 4 tsp pure vanilla extract
- 1/2 tsp salt
How to cook:
- Make the Yellow Cake
- Preheat the oven to 350°F. Prepare three 6-inch cake pans or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
- Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add vegetable oil and sugar, then continue to mix on med-high for another two minutes. Add the whole eggs and egg yolk one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable.
- Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
- Make the Chocolate Buttercream
- In a stand mixer fitted with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle and turn the mixer to low, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Increase the speed to medium and beat for two full minutes.
- Assembly
- Once the cakes have cooled, torte them before filling and frosting with chocolate buttercream. To create the design pictured, use an icing scraper to smooth the sides and make them straight, then gently drag a cake comb through the buttercream to create lined texture. Use Wilton Tip 1M to create a rope border around the top edge by piping overlapping rosettes. Add rainbow sprinkles to finish the look!
Yellow Cake Recipe
This Yellow Cake Recipe is made completely from scratch, incredibly moist, fluffy, and topped with a homemade chocolate buttercream frosting. This is the perfect cake for any time of year!
Provided by: Danielle
Total time: 210 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
Provided by: Danielle
Total time: 210 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
- 3 cups cake flour (spooned & leveled (345 grams))
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature (240 ml))
- ¼ cup vegetable or canola oil ((60 ml))
- 1 tablespoon pure vanilla extract
- 1 cup Danish Creamery unsalted butter (softened (2 sticks; 230 grams))
- 2 cups granulated sugar ((400 grams))
- 6 large egg yolks (at room temperature)
- 4 large egg whites (at room temperature)
- 1 ½ cups Danish Creamery unsalted butter
- 4 ½ cups powdered sugar ((540 grams))
- ¾ cup unsweetened cocoa powder (sifted (65 grams))
- 6 tablespoons whole milk
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon salt
How to cook:
- To make the yellow cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside.
- In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
- In a large bowl or measuring cup, whisk the buttermilk, oil, and vanilla extract together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
- Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- Mix in the egg yolks, one at a time, making sure to stop and scrape around the bottom and sides of the bowl as needed.
- Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
- Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined. Set aside.
- Add the egg whites to a separate large mixing bowl and beat to stiff peaks.
- Gently fold half of the egg whites into the cake batter until just combined, then fold in the remaining egg whites.
- Evenly divide the cake batter between the three prepared cake pans and spread it around into one even layer. Gently tap the pans on the counter to bring any air bubbles to the top.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 to 30 minutes. Run a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
- To make the chocolate buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for 1 to 2 minutes or until smooth.
- Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
- Add the milk, vanilla extract, and salt and mix on medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
- Add a tablespoon of buttercream to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.
- Place the first layer of cake onto your work surface. Scoop ¾ cup of frosting onto the first layer of cake and spread it around into one even layer with an angled spatula or the back of a spoon.
- Place the second cake layer upside down on top of the frosted cake layer. Spread another ¾ cup of frosting on top and spread it around into one even layer.
- Place the third cake layer upside down on top of the frosted cake layer. Use the remaining frosting to frost the top and sides of the cake. Top with sprinkles, if desired.
