CLASSIC YELLOW BIRTHDAY CAKE WITH CHOCOLATE FROSTING
YIELD: 8 servings | PREP TIME: 30 minutes | COOK TIME: 25 minutes | COOLING TIME: 1 hour & 10 minutes | TOTAL TIME: 2 hours & 5 minutes
Ingredients:
CAKE
2 ¼ cups all-purpose flour
1 ½ cup granulated sugar
1 ½ cup granulated sugar
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, softened
1 ¼ cups milk, or half-and-half
3 eggs
1 tablespoon vanilla extract
1/8 cup vegetable oil
1 teaspoon salt
½ cup (1 stick) butter, softened
1 ¼ cups milk, or half-and-half
3 eggs
1 tablespoon vanilla extract
1/8 cup vegetable oil
FROSTING
2 sticks butter, softened
½ cup unsweetened cocoa powder
½ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 ½ cups confectioners' sugar
¼ cup heavy cream
2 ½ cups confectioners' sugar
¼ cup heavy cream
Directions:
Preheat oven to 350 degrees F. Grease 3 8-inch cake pans, then cut out a circles of wax paper to place on the bottom of each pan. Grease the wax paper as well. Set aside
Begin by making the cake. In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whip the butter with an electric mixer for 1 minute. Add the flour mixture in parts and mix until a flour and butter form very, very fine crumbles, about 1 minute. Add the milk, eggs, vanilla, and vegetable oil. Mix until well combined, about 1 minute.
Pour batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Remove cakes from the oven and allow cakes to cool for 10 minutes in the pan, and then flip onto a wire and allow cakes to cool completely, about 1 hour.
While the cakes cool, make the frosting. In a medium bowl, whip the butter for 2 minutes. Add the vanilla and cocoa powder and mix until combined. Add the cream and confectioners' sugar in parts, alternating between the two. Whip the frosting for 2 minutes. You may need to add more confectioners' sugar or cream depending on the texture of the frosting.
Cut the domes of the cakes. Assembled the cake and frost however you like.
Store cake in refrigerator for up to 5 days.
Begin by making the cake. In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whip the butter with an electric mixer for 1 minute. Add the flour mixture in parts and mix until a flour and butter form very, very fine crumbles, about 1 minute. Add the milk, eggs, vanilla, and vegetable oil. Mix until well combined, about 1 minute.
Pour batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Remove cakes from the oven and allow cakes to cool for 10 minutes in the pan, and then flip onto a wire and allow cakes to cool completely, about 1 hour.
While the cakes cool, make the frosting. In a medium bowl, whip the butter for 2 minutes. Add the vanilla and cocoa powder and mix until combined. Add the cream and confectioners' sugar in parts, alternating between the two. Whip the frosting for 2 minutes. You may need to add more confectioners' sugar or cream depending on the texture of the frosting.
Cut the domes of the cakes. Assembled the cake and frost however you like.
Store cake in refrigerator for up to 5 days.
No comments:
Post a Comment