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Classic Yellow Cake with Chocolate Fudge Frosting

CategoryDessert [1]DifficultyBeginner
[2]
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
Classic Yellow Cake
 1 cup butter, softened
 1 ¾ cups granulated sugar
 2 tsp vanilla
 3 eggs
 2 egg yolks
 2 ¼ cups cake flour
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup whole milk
 ½ cup sour cream
Chocolate Fudge Frosting
 1 cup butter, softened
 3 ¼ cups powdered sugar
 ¾ cup cocoa powder
 ½ cup chocolate chips
 1 tbsp corn syrup
 1 tsp vanilla extract
 ½ cup milk
 salt
Classic Yellow Cake
1

Preheat oven to 350 degrees. Grease two, 9" cake pans and line bottom with parchment paper rounds.

2

In a small bowl, whisk together milk, sour cream and 1 tsp vanilla extract.

3

Sift together flour, baking soda, salt and baking powder.

4

In the bowl of a stand mixer, or with a hand mixer, beat butter on medium speed for 1 minute, until light and fluffy. Add sugar, and beat for 5 minutes. Add vanilla and beat an additional 30 seconds.

5

Add egg yolks, and beat until just combined. One at a time, add remaining eggs, beating until just combined in between each addition.

6

Add ⅓ of dry ingredients to bowl of stand mixer, and beat until just combined. Add ½ of milk/sour cream mixture, and beat until just combined. Add another ⅓ of dry ingredients, beating until just combined. Add the last of the milk/sour cream mixture, again, beating until just combined.  Add the final ⅓ of dry ingredients and beat 1 minute.  Remove whisk attachment, and give a good stir with a silicone spatula.  If you want to add sprinkles to make a Funfetti Yellow Cake, stir in ¼ cup sprinkles now.

7

Divide batter evenly among the two, 9" pans you prepared earlier.  Tap pans on counter a couple times to remove air bubbles.  Bake for 25-28 minutes, or until golden brown around the edges, and a toothpick inserted into the center comes out clean.  If baking in high altitude, add an additional 5 minutes baking time.  

8

Remove cakes from oven and let cool, in the pan for 10-15 minutes.  Carefully remove cakes from pans, and let cool completely on a baking rack. 

Let cake cool completely before frosting.

Chocolate Fudge Frosting
9

In the bowl of a stand mixer, beat butter on medium speed for 1 minute.  

10

In a microwave safe bowl, melt chocolate with vanilla extract and corn syrup in 20 second increments, stirring in between each. 

11

While chocolate is melting, sift together powdered sugar, salt and cocoa powder. 

12

Add in melted chocolate, and continue whipping for 1 minute.

13

Add ½ of dry ingredients, and beat until just combined.  Add in cream or milk, and beat until just combined.  Add remaining ½ of dry ingredients, and beat, until light and fluffy - about 3 minutes.  

*If frosting is too thick, add more milk, 1 tbsp at a time.

14

Place one baked, and cooled cake layer on serving plate or cake stand.  Add a generous spoonful of Chocolate Fudge Frosting over the top, and spread into an even layer.  Add the second layer on top. 

Frost the top and the sides of the cake.  Leave a little extra frosting in the bowl to pipe around the edges, if you want to be fancy like that.  I like to use an offset spatula to frost my cakes.  I use a silicone spatula to scoop the frosting onto the cake, and then I use the spatula to evenly spread it out.  

Decorate the top and the sides with sprinkles.  

Ingredients

Classic Yellow Cake
 1 cup butter, softened
 1 ¾ cups granulated sugar
 2 tsp vanilla
 3 eggs
 2 egg yolks
 2 ¼ cups cake flour
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup whole milk
 ½ cup sour cream
Chocolate Fudge Frosting
 1 cup butter, softened
 3 ¼ cups powdered sugar
 ¾ cup cocoa powder
 ½ cup chocolate chips
 1 tbsp corn syrup
 1 tsp vanilla extract
 ½ cup milk
 salt

Directions

Classic Yellow Cake
1

Preheat oven to 350 degrees. Grease two, 9" cake pans and line bottom with parchment paper rounds.

2

In a small bowl, whisk together milk, sour cream and 1 tsp vanilla extract.

3

Sift together flour, baking soda, salt and baking powder.

4

In the bowl of a stand mixer, or with a hand mixer, beat butter on medium speed for 1 minute, until light and fluffy. Add sugar, and beat for 5 minutes. Add vanilla and beat an additional 30 seconds.

5

Add egg yolks, and beat until just combined. One at a time, add remaining eggs, beating until just combined in between each addition.

6

Add ⅓ of dry ingredients to bowl of stand mixer, and beat until just combined. Add ½ of milk/sour cream mixture, and beat until just combined. Add another ⅓ of dry ingredients, beating until just combined. Add the last of the milk/sour cream mixture, again, beating until just combined.  Add the final ⅓ of dry ingredients and beat 1 minute.  Remove whisk attachment, and give a good stir with a silicone spatula.  If you want to add sprinkles to make a Funfetti Yellow Cake, stir in ¼ cup sprinkles now.

7

Divide batter evenly among the two, 9" pans you prepared earlier.  Tap pans on counter a couple times to remove air bubbles.  Bake for 25-28 minutes, or until golden brown around the edges, and a toothpick inserted into the center comes out clean.  If baking in high altitude, add an additional 5 minutes baking time.  

8

Remove cakes from oven and let cool, in the pan for 10-15 minutes.  Carefully remove cakes from pans, and let cool completely on a baking rack. 

Let cake cool completely before frosting.

Chocolate Fudge Frosting
9

In the bowl of a stand mixer, beat butter on medium speed for 1 minute.  

10

In a microwave safe bowl, melt chocolate with vanilla extract and corn syrup in 20 second increments, stirring in between each. 

11

While chocolate is melting, sift together powdered sugar, salt and cocoa powder. 

12

Add in melted chocolate, and continue whipping for 1 minute.

13

Add ½ of dry ingredients, and beat until just combined.  Add in cream or milk, and beat until just combined.  Add remaining ½ of dry ingredients, and beat, until light and fluffy - about 3 minutes.  

*If frosting is too thick, add more milk, 1 tbsp at a time.

14

Place one baked, and cooled cake layer on serving plate or cake stand.  Add a generous spoonful of Chocolate Fudge Frosting over the top, and spread into an even layer.  Add the second layer on top. 

Frost the top and the sides of the cake.  Leave a little extra frosting in the bowl to pipe around the edges, if you want to be fancy like that.  I like to use an offset spatula to frost my cakes.  I use a silicone spatula to scoop the frosting onto the cake, and then I use the spatula to evenly spread it out.  

Decorate the top and the sides with sprinkles.  

Classic Yellow Cake with Chocolate Fudge Frosting [3]