Perfect Yellow Birthday Cake and Chocolate Frosting
Yellow Cake with a Chocolate Buttercream Frosting makes a perfect birthday cake. This recipe doesn't come from a box, either! This classic cake is everything you'd want to celebrate your birthday-- or for any occasion. It's perfect in every way-- tender, moist and delicious. The frosting is chocolatey, silky with a surprise ingredient that really amps up the chocolate flavor.
Equipment
- 2 9" cake pans OR
- 1 9x13 sheet pan OR
- 24 cupcake liners
- 1 Stand Mixer OR
- 1 electric hand mixer
- 1 2-cup measuring glass or cup
Ingredients
For the Cake:
- 1/2 cup unsalted butter 1 stick, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tbsp Lorann's Buttery Sweet Dough Bakery Emulsion optional ingredient
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
For the Chocolate Buttercream:
- 3/4 cup unsalted butter 1 1/2 sticks; softened to room temperature
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
- 1/3 cup (plus 1 tablespoon) heavy cream
- 1/3 cup Rich Chocolate Ovaltine powder optional "secret" ingredient, but really amps up the flavor! NOTE: I used Classic Malt, because I love the flavor.
Instructions
For the cake:
- Place a rack in the center of the oven and preheat oven to 350F. Grease and flour a 9×13-inch cake pan or 2 9-inch round cake pans. Set aside.
- In the bowl of a stand mixer, (or electric hand beater) fitted with a paddle attachment (you can also use a large bowl and electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the side of the bowl.
- Beat in the eggs, one at a time, 1 minute between each addition. Add the vanilla extract.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Add the buttermilk and beat on low for 1 minute. Increase the speed to medium and beat until batter is fully combined (don't over beat).Pour batter into prepared pan or pans.
- Bake for 25 – 30 minutes or until the top springs back lightly when touch. Test the cake by inserted a skewer into the center of the cake. (Cake is done when just a few crumbs are left on the skewer.)
- Remove the cake from the oven and allow to cool in the pan completely before frosting. If making a layered round cake, remove the cakes to a wire rack to cool completely. Let cool completely before frosting.
For the frosting:
- Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl.
- Turn mixer on low and carefully add the powdered sugar (to prevent a sugar explosion) while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth, about 1 minute.
- In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour half of the cream mixture into frosting in a slow, steady stream. Stop the mixer and scrape down the sides of the bowl. Add remaining cream mixture or until you’ve reached your desired consistency. Beat until soft and creamy, about 1 minute.
- Slather cake generously with frosting.
To store frosting:
- Store in an airtight container in the refrigerator or freezer. Bring to room temperature before frosting cakes and cupcakes.
Notes
(double the frosting recipe for a layer cake of generously frosted cupcakes)
Recipe source: iambaker.com