Go Back
Print

Homemade Classic Fluffy Yellow Cake with Chocolate Frosting for Two

This cake is tender and moist. The silky chocolate frosting is sweet, without being TOO sweet. We got six slices out of this cute little cake, that were just the right size. It would also be perfect to bake for baby's "smash" cake, too!
Course Dessert
Cuisine American
Keyword Yellow Cake
Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 6 minutes
Servings 6 slices
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 2 6" cake pans
  • Parchment paper
  • Food processor for the frosting
  • hand held mixer
  • cake turn table optional, but makes frosting cakes so much easier
  • off set spatula for frosting the cake

Ingredients

For the cake:

  • 2 large egg yolks plus 1 egg white
  • ½ cup sugar 3½ ounces; divided
  • ¾ cup cake flour 3 ounces
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup buttermilk
  • 3 Tbsp unsalted butter melted and cooled
  • 1 Tbsp vegetable oil
  • ¾ tsp vanilla extract
  • 2 cups frosting (recipe to follow)

Chocolate Frosting

  • 6 ounces milk, bittersweet or semisweet chocolate chopped (I chose milk chocolate)
  • 14 Tbsp unsalted butter softened
  • ⅔ cup confectioner' sugar 2⅔ ounces
  • ½ cup unsweetened cocoa powder 1½ ounces
  • pinch table salt
  • ½ cup light corn syrup
  • 1 tsp vanilla extract

Instructions

For the cake:

  • Adjust oven rack to middle position and heat oven to 350°F
    Grease two 6-inch round cake pans, line with parchment paper, grease parchment and flour pans (I use Baker's Joy Spray instead of flour).
  • Using hand-held mixer set at medium low speed, eat egg white in medium bowl until foamy, about 1 minutes.
    Increase speed to medium-high and beat white to soft, billowy mounds, about 1 minutes.
    Gradually add 2 tablespoons sugar and beat until glossy, stiff peaks form, 1 to 2 minutes, scraping down sides off bowl as needed; set aside.
  • Whisk flour, baking powder, baking soda, salt and remaining 6 tablespoons sugar together in second medium bowl.
    In small bowl, whisk buttermilk, melted butter, oil, vanilla and egg yolks together.
    Using hand-held mixer set at low speed, gradually pour butter mixture into flour mixture and mix until almost combined (a few streaks of dry flour will remain) 15-30 seconds. Scrape down bowl, then beat on medium-low speed until smooth and fully combined, 10-15 seconds.
  • Using rubber spatula, stir one-third of whites into batter, then add remaining whites and gently fold into batter until no white streaks remain.
    Divide batter evenly between prepared pans, smooth tops and gently tap each pan on counter to release air bubbles.
    Wipe any drops of batter off sides of pans.
    Bake cakes until toothpick inserted in center comes o ut with a few moist crumbs attached, 16-18 minutes, rotating pans halfway through baking.
  • Let cakes cool in pans on wire rack for 10 minutes. Run knife around edge of cakes to loosen.
    Remove cakes from pans, discarding parchment, and let cool completely on rack, about 1 hour.
    (Cooled cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting).

For the frosting:

  • Microwave chocolate in bowl at 50 percent power, stirring occasionally until melted and smooth, 2 to 4 minutes. Let cool slightly.
  • Process butter, sugar, cocoa and salt in food processor until smooth, about 10 seconds, scraping down sides of bowl as needed.
    Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
    Add melted chocolate and pulse until smooth and creamy, about 5 pulses.
    (Frosting can be kept at room temperature for up to 3 hours before using or refrigerated for up to 3 days. If refrigerated, let sit at room temperature for 1 hour before using.)

To frost the cake:

  • Line edges of a cake platter with 4 strips of parchment paper to keep platter clean.
    Place 1 cake layer on platter. Spread ½ cup frosting evenly over top, right to the edge of cake.
    Top with second layer, press lightly to adhere, then spread ½ cup frosting evenly over top.
    Spread remaining 1 cup of frosting evenly over sides of cake.
    To smooth frosting, run edge of off-set spatula around cake sides and over top, or create billows by pressing back of spoon into frosting and twirling spoon as you lift away.
    Carefully remove parchment strips before serving.
    (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.

Notes

Recipe source: Americas Test Kitchen "The Complete Cooking for Two" Cookbook