Chocolate Frosted Sour Cream Yellow Cake Recipes

Steps:

• Preheat oven to 325 degrees F. Cream the butter with the sugar and sour cream and beat for at least 12-15 minutes till no granules remain.
• Then add eggs one at a time, and beat well after each has been added.
• Then add flour in 3 increments, and beat well after each third has been added. Add almond extract and beat till blended into cake batter.
• Prepare cake pan by spraying with Bakers Joy, or grease cake pan with butter and dust lightly with flour, then remove any excess flour, before adding cake batter to pan. I used a 16 cup square Bundt Pan, but your standard 12 cup bundt pan will also work. Pour batter into pan and bake in preheated 325 degree oven for1 1/2 hours or until toothpick inserted into center comes out clean. Remove from oven, and let sit for about 10 minutes until cake pulls away from sides of pan. Then invert onto cooling rack to cool completely.
• Prepare frosting by combining the 2 cans into a medium size bowl, and stirring until it is completely blended. Then frost cake as desired, and garnish according to your preference. I used fresh raspberries and mini marshmallows. Serve and enjoy.

Steps:

• Preheat oven to 350. In a mixer blend all ingredients in the order given at high speed for 2 minutes.
• Pour into well greased cookie sheet with sides. Sprinkle the mini chocolate chips over the top. Bake for 30 minutes or until cake tests done in the middle. Let the cake cool 10 minutes then frost.
• Frosting-Melt chocolate and butter over hot water or in the microwave. Combine sugar, salt, milk and vanilla. Stir in chocolate mixture and blend well. Makes 2 cups. Enough for the sheet cake.

Steps:

• Preheat oven to 350° and lightly grease and flour a 13x9 pan.
• Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute.
• Scrape down sides with spatula.
• Increase mixer speed to medium and beat an additional 2 minutes.
• Pour batter into prepared pan.
• Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
• Cool on a wire rack and frost as desired.

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Steps:

• For cake:
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
• Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3-4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
• Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5-6 minutes. It's very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
• With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
• Divide batter evenly among prepared pans, about 3 1/2 cups per pan. Smooth tops.
• Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35-40 minutes.
• Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. DO AHEAD: Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
• For frosting and assembly:
• Stir chocolate and corn syrup in a large metal bowl set over a large saucepan of simmering water until melted and smooth; remove from heat. Stir sour cream, salt, and vanilla in a medium metal bowl; set over same saucepan of simmering water. Stir until mixture is warm but not hot, about 2 minutes. Add sour cream mixture to chocolate mixture; stir until smooth and glossy. Set aside.
• Using an electric mixer, beat powdered sugar and butter in a medium bowl until light and fluffy, 2-3 minutes. Scrape down sides of bowl. Slowly beat in chocolate mixture. Continue beating until no lumps remain, about 2 minutes. Frosting should be smooth and shiny. Cover and chill until slightly firmed up, about 30 minutes.
• Place 1 cake layer on a cake stand or large plate. Spoon 1/3 cup frosting over; using an offset spatula or the back of a spoon, smooth frosting to edge of cake, creating an even layer. Place another cake layer on top. Repeat with frosting and remaining cake layers. Spread remaining frosting over top and sides of cake. DO AHEAD: Cake can be made 1 day ahead. Cover with a cake dome and store at room temperature.