Subscribe to Cookie Madness by Email

Yellow Cake With Chocolate Frosting

by on March 29, 2014 · 9 comments

Have you ever made a yellow cake and been disappointed to find it was actually more of an off-white? Or worse, have you ever made an off-white yellow cake that tasted okay, but had the texture of cornbread? If either of these situations sounds familiar, here’s a new recipe for you to try. It’s a soft, non-crumbly scratch yellow cake with a truly yellow color and a flavor that’s a little more interesting than vanilla.

Yellow Cake

Here are three tricks:

1. You have to use cake flour. All-purpose flour is a wonderful thing, but this recipe works best with cake flour. That, plus the two flours have a different weight per cup, so if you use 3 cups of all-purpose flour you’ll be using closer to 15 oz of flour than 12.
2. McCormick Vanilla Butter & Nut extract is my new favorite yellow cake ingredient. Along with an interesting flavor that seems perfect for yellow cake, it has a bit of yellow food color mixed in. I stocked up on it when I visited North Carolina recently, but grocery stores in Austin don’t sell it.
3. Egg yolks add a bit of color, but more importantly they add a softer texture.

5.0 from 1 reviews
Yellow Cake With Chocolate Frosting
 
Prep time
Cook time
Total time
 
A classic American style yellow cake with chocolate frosting
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 4 large eggs at room temperature
  • 2 large egg yolks
  • 1 1/2 teaspoons McCormick vanilla butter & nut extract (or 1 teaspoon vanilla)
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk, room temperature
  • 3 cups (12 ounces) cake flour
  • 2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature **or use 1 stick butter and ½ cup butter flavored shortening**
Chocolate Frosting
  • 1 stick (4 oz) good quality unsalted butter
  • pinch or two of salt
  • 3 cups powdered sugar
  • 3/4 cup cocoa powder
  • 2 tablespoons sour cream
  • 6 tablespoons heavy cream plus milk as needed
Instructions
  1. Preheat the oven to 350° F. Grease and flour two 9 inch round pans.
  2. Whisk the eggs, yolks, extracts and 1/4 cup of the milk in a bowl.
  3. In a stand mixer bowl with the paddle attached, combine the flour, sugar, baking powder and salt. Stir until thoroughly mixed.
  4. Add softened butter to the flour mixture and stir with a spoon until butter coats flour. Add the remaining 1 cup of milk to the flour mixture and stir until thick and pasty.
  5. With the mixer, beat on medium for about two minutes. Gradually add the egg mixture, scraping down sides of the bowl.
  6. Pour the batter into the pans and bake for about 30 minutes or until cakes spring back when touched.
  7. To make the chocolate frosting, mix the softened butter, salt and powdered sugar together in a bowl. Stir in the cocoa powder, sour cream and cream and beat until well mixed. Add vanilla, then continue beating with an electric mixer and adding milk as needed until icing is thick and creamy. Add more sugar if it's not sweet enough for you.

 

Related posts:

Published on March 29, 2014

{ 9 comments… read them below or add one }

Mela March 29, 2014 at 3:53 pm

Hi Anna, thanks for posting this Yellow Cake, looks like a keeper to me. I’ll try to find the McCormick Vanilla Butter and Nut Extract in our groceries, I hope they have it. The Chocolate Frosting is my husband’s favorite! Do you think, the cake recipe will also be good to make into cupcakes? Thanks.

Anna March 29, 2014 at 5:10 pm

Hi Mela,
It’s great as cupcakes!

Kim F March 30, 2014 at 1:21 pm

Gosh, yellow cake and chocolate frosting!!!! This used to be my very favorite cake/frosting combination! I have not had it so many years, I kind of forgot all about it. Might just have to make this… cupcakes would be perfect!

Karen Schmidt-Dill March 31, 2014 at 1:15 am

Hmmm, sounds pretty good. Guess I had burnt out on yellow cakes and chocolate frosting. Box mix cake and butter cream chocolate just seems so ordinary. BUT, new flavor, made from scratch WITH buttermilk, and then frosting with sourcream in…. Shoot, I should have looked at this one 2 days ago. LOL Made cupcakes for a funeral at my church for MONDAY. One batch was pineapple and white cake mix, no eggs, oil, water. The other batch was Joy of Baking Choc. Marble Loaf Cake/bread. (House sure smelled good!)

Anna March 31, 2014 at 7:36 am

Kim, yellow cake can be boring, but this one is not — especially with the frosting. I should add that I use natural as opposed to Dutch for this one.

Karen, you’ve given me an idea. I might try to make this one as a marble cake.

Christine from Cook the Story March 31, 2014 at 8:23 am

A classic favorite can’t be beat! This looks really good!

T. Martin March 31, 2014 at 3:05 pm

I wish virtual reality were an accessible possiblity so I could reach through the computer and have that slice of cake…

Heidi April 6, 2014 at 8:43 pm

Hi Anna,

I made this yellow cake today. I didn’t use your icing recipe though – I made a simple chocolate icing made with butter, shortening, cocoa, whole milk, vanilla and a bit of salt. As for the cake, I didn’t have that particular extract you called for so I used vanilla extract and butter extract. I made 1.5 recipes because I wanted to make a 9 inch triple layer cake. 1.5 recipes made the perfect amount of batter for that. The cake is delicious and I especially like that it has a very fine velvety crumb. I sifted my cake flour (with the baking powder & salt) before I added the butter. I think the sifting helped make the fine crumb. Oh, and I used half butter and half shortening like you suggested. This is probably the best from scratch yellow cake I’ve made before. I’ve made many that have a much coarser crumb – which I don’t like. I will try and post my results on my blog soon. I took some pics but haven’t made an effort to download them yet. My blog is VERY out of date. I bake constantly but just never make the effort to post the results! I don’t know how you find the time to keep yours so updated. I’m always checking your blog to read about your latest creations!

Anna April 6, 2014 at 8:50 pm

Heidi, thanks so much for taking the time to leave a review. Can’t wait to see your photos!

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: