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Classic Yellow Cake with Chocolate Frosting | URBAN BAKES

Classic Yellow Cake with Chocolate Frosting


  • Author: URBAN BAKES
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 3 layered, 8-inch cake 1x

Description

A fluffy 3 layered yellow cake with the creamiest chocolate frosting. A classic made from scratch that tastes just like the boxed version made as a kid!


Ingredients

Scale

CAKE

  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups milk
  • 1 teaspoon pure vanilla extract
  • 3 large eggs

FROSTING

  • 1/2 cup unsalted butter, softened
  • 4 oz. unsweetened baking chocolate, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 1/4 cup milk
  • 4 1/2 cups powdered sugar

Instructions

CAKE

  1. Heat oven to 350 degrees F. Grease and lightly flour 3 8-inch round baking pans; set aside.
  2. In large bowl, using a hand mixer on low setting, mix all CAKE ingredients for about 30 seconds. Increase speed to medium-high and continue to beat batter until blended. Pour about 1/3 high into each pan.
  3. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  4. Allow cakes to cool in pans for 15 to 20 minutes. Place a plate over the pan and invert to release cake onto the plate. Allow cakes to continue cooling to room temperature before wrapping in plastic wrap and chilling in the refrigerator.

FROSTING

  1. In large bowl, beat butter and chocolate until blended. Mix in vanilla and milk.
  2. Gradually add powdered sugar and beat until completely blended. Note: for thicker consistency, add more powdered sugar by 1/2 cup at a time; for thinner consistency, increase milk by 1/2 tablespoon at a time.

ASSEMBLY

  1. Remove cakes from fridge, discard plastic wrapping and set cakes above a flat leveled surface. Using a long serrated knife, at eye level to the cake, cut the dome-shaped tops of each cake to create an even flat surface; discard scraps.
  2. Generously place about 1 cup of frosting onto cake #1. Using an angled spatula, spread frosting evenly across the surface. Stack cake #2 above cake #1 and repeat frosting the top. Repeat process for cake #3. Note: frosting may spill over the sides of the cakes, it will be used.
  3. Using the angled spatula, evenly frosting around the sides of the cake and generously apply more frosting on the top. Use the back of a tablespoon to whisk frosting creating peaks and waves. This technique can be applied onto the sides of the cake or for a straight edge surface, use a bench scraper to glide along the sides of the cake to remove excess frosting.
  • Cuisine: American

Keywords: yellow cake, chocolate frosting, made from scratch

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