Yellow cake holds it’s own amongst all the “fancier” cakes. In fact, a lot of the time I’d opt for “yellow” cake over vanilla. (I mean, really the only difference is that “yellow cake” uses the whole egg whereas “white” only uses the yolk.) Also it reminds me of those sweet, but let’s face it, really edible Duncan Hines cake box mixes!
Ingredients:
For the Cake:
1 cup unsalted butter, softened
1 3/4 cup granulated sugar
3 eggs + 2 egg yolks
1 tablespoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
For the frosting:
1 1/4 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar, sifted
3/4 cup unsweetened cocoa powder
4 ounces dark chocolate, melted
1/4 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons milk
1 tablespoon + 1 teaspoon light golden syrup
Instructions:
For the cake:
Preheat oven to 350 degrees. Grease and line your cake pans. Mix together dry ingredients and set aside.
Then beat the butter until creamy. Add in the sugar and mix until light and fluffy. Turn the mixer down to medium-low and add in the eggs, one at a time. Add in the vanilla.
Then add in half of the dry ingredients. Mix until flour is just combined and then stream in the buttermilk. Add in the remaining dry ingredients and mix until smooth.
Pour batter into prepared pans and bake for about 22 minutes or until golden. Cool cakes on a wire rack.
For the frosting:
With an electric mixer, beat together the butter and melted chocolate until creamy.
Carefully add in the remaining ingredients and mix until smooth and combined. Add more or less milk until desired consistency is achieved.
What kind of cake do you love?
