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Classic Yellow Cake with Fudge Frosting


INGREDIENTS

For the Cake:

  • 2 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk or sour milk
  • 1/4 cup oil
  • 2 tsp vanilla
  • 1 cup butter room temp.
  • 1 3/4 cup sugar
  • 2 whole eggs
  • 2 egg yolks

For the Fudge Frosting:

  • 2 cups butter room temp
  • 1 1/2 cups cocoa
  • 1 tsp vanilla
  • 1/2 cup corn syrup
  • 6 cups confectioner’s sugar
  • 4 tbsp cream or milk may need to use up to 6 tbsp
  • Optional: sprinkles

INSTRUCTIONS

For the Cake:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8″ round cake pans.
  • In a bowl, add the cake flour, baking powder, baking soda and salt. Whisk and set aside.
  • In another bowl, add the buttermilk, oil and vanilla. Whisk well and set aside.
  • In a large mixing bowl, beat the butter and sugar with an electric mixer set on medium/high for several minutes until light and fluffy.
  • Add in the whole eggs, one at a time, mixing on medium just until combined after each addition.
  • Then add in the egg yolks and mix on medium just until combined.
  • Now you will alternate adding in your dry and liquid mixtures. Add in a third of the dry mixture and mix on medium just until combined. Add in half of the liquid mixture and mix on medium just until combined. Add in another third of the dry mixture and mix on medium just until combined. Add in the other half of the liquid and mix on medium just until combined, then finally the last third of the flour mixture and mix only until combined.
  • Scrape down the sides of the bowl and mix again on medium just for about 10 seconds. Be really careful not to over-mix your batter.
  • Pour into two greased and floured 8″ round pans and spread evenly.
  • Bake at 350 for about 35 minutes.
  • You can test with a toothpick. There should be some light crumbs on the toothpick, but nothing liquid.
  • Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn out of the pans and directly onto the racks and cool completely before adding fudge frosting.

For the Fudge Frosting:

  • Melt the butter in a saucepan on low to medium.
  • Add in the cocoa and stir over low/medium heat for a couple minutes and mix with a whisk to make sure all the chunks are gone. You don’t need to boil it. Just melt it all together on low.
  • Take off heat and stir in vanilla extract and corn syrup.
  • Let sit and cool until it's room temperature.
  • Transfer to a mixing bowl and add in three cups of the confectioner’s sugar.
  • Add in several tablespoons of milk or cream and mix well with an electric mixer on medium.
  • Add in the other three cups of confectioner’s sugar and mix well on medium.
  • Check your consistency. If it’s too thick, add in milk a tablespoon at a time, mixing after each addition to get it to a smooth consistency.
  • Spread onto cooled cake.
  • Optional: Add some colorful sprinkles for fun.

For more detail iscreamforbuttercream.com

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