YELLOW LAYER CAKE WITH CHOCOLATE FROSTING
Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand? This yellow cake with chocolate frosting and a macaroon crunch is just the ticket. This recipe is adapted from one made at Junior's in Brooklyn. The cake is moist, and the frosting sweet. Quite sweet, actually. Just right.
Provided by Alex Witchel
Categories brunch, lunch, dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
- Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
- In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
- For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
- For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
- For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.
YELLOW CAKE WITH LEMON FILLING
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive presentation when spread atop it. To set the frosting, chill the frosted cake for about 10 minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 8-inch layers
Number Of Ingredients 11
Steps:
- Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
- Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
- Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
- To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes; serve.
OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING
When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.
Provided by JackieOhNo
Categories Dessert
Time 1h10m
Yield 1 8-inch cake
Number Of Ingredients 15
Steps:
- To make cake, preheat oven to 350°F
- In a large bowl, beat shortening until light.
- Slowly beat in sugar.
- Add egg and egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add to batter in 3 parts, alternating with 3 parts milk.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Pour batter into two buttered and floured 8-inch round cake pans.
- Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
- Cool on a wire rack before icing.
- To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
- Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM
This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.
Nutrition Facts : Calories 593 calories, Fat 33g fat (21g saturated fat), Cholesterol 107mg cholesterol, Sodium 432mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 4g fiber), Protein 5g protein.
YELLOW LAYER CAKE
Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 576 calories, Fat 22g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 425mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
Provided by Genevieve Yam
Time 1h45m
Yield Makes two 9"-diameter cakes
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
- With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
- Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
- Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
- While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
- Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.
YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING
Make and share this YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING recipe from Food.com.
Provided by CryingFakeTears
Categories Dessert
Time 1h14m
Yield 10 10, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
- For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly.
- Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
Nutrition Facts : Calories 677.1, Fat 22.7, SaturatedFat 13.2, Cholesterol 123.5, Sodium 681.6, Carbohydrate 111.1, Fiber 2.3, Sugar 78.7, Protein 9.1
More about "yellow layer cake with chocolate frosting recipes"
YELLOW CAKE WITH CHOCOLATE FROSTING - A LATTE FOOD
From alattefood.com
5/5 (2)Total Time 1 hr 5 minsCategory Dessert
- Place one of the cakes on a plate or cake stand and top with 1/3 of the chocolate frosting. Spread the frosting in an even layer over the cake, spreading the frosting all the way to the edge of the cake (let some of the frosting spill over the sides of the cake).
MOIST YELLOW CAKE WITH CHOCOLATE FROSTING - LIFE LOVE AND …
From lifeloveandsugar.com
4.8/5 (16)Calories 877 per servingCategory Dessert
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
- . Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
LYDIA'S 10-LAYER CHOCOLATE CAKE - MOM LOVES BAKING
From momlovesbaking.com
YELLOW LAYER CAKE WITH CHOCOLATE–SOUR CREAM FROSTING
From bonappetit.com
YELLOW CAKE WITH CHOCOLATE FROSTING RECIPE | LEITE'S …
From leitesculinaria.com
YELLOW SHEET CAKE WITH CHOCOLATE FROSTING - SALLY'S …
From sallysbakingaddiction.com
THE BEST YELLOW CAKE WITH CHOCOLATE FROSTING - A …
From abountifulkitchen.com
YELLOW CAKE WITH CHOCOLATE FROSTING - SAVOR THE BEST
From savorthebest.com
YELLOW SHEET CAKE WITH CHOCOLATE FROSTING - SOUTHERN …
From southernkissed.com
BUTTER LAYER CAKE WITH CHOCOLATE FROSTING RECIPE
From pauladeenmagazine.com
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - TARA …
From tarateaspoon.com
YELLOW LAYER CAKE WITH CHOCOLATE BUTTERCREAM - FRESH …
From freshaprilflours.com
YELLOW CAKE WITH CHOCOLATE FROSTING - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CLASSIC YELLOW CAKE WITH CHOCOLATE BUTTERCREAM
From cakebycourtney.com
YELLOW CAKE WITH CHOCOLATE FROSTING
From greensnchocolate.com
Cuisine AmericanTotal Time 2 hrsCategory DessertCalories 1034 per serving
YELLOW SHEET CAKE WITH CHOCOLATE FROSTING - ROSEMARY & MAPLE
From rosemaryandmaple.com
EINKORN YELLOW CAKE WITH CHOCOLATE FROSTING | JOVIAL FOODS
From jovialfoods.com
YELLOW CAKE WITH CHOCOLATE FROSTING - YUMMY RECIPES
From whatayummy.com
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - KING ARTHUR BAKING
From kingarthurbaking.com
YELLOW CAKE WITH CHOCOLATE FROSTING - JAYS SWEET N SOUR LIFE
From jayssweetnsourlife.com
YELLOW SHEET CAKE WITH CHOCOLATE FROSTING - DINNER, THEN DESSERT
From dinnerthendessert.com
YELLOW CAKE WITH MILK CHOCOLATE BUTTERCREAM - THE COOKIE ROOKIE®
From thecookierookie.com
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - TASTING TABLE
From tastingtable.com
YELLOW SHEET CAKE WITH CHOCOLATE SOUR CREAM FROSTING
From savorysimple.net
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - URBAN BAKES
From urbanbakes.com
YELLOW CAKE WITH CHOCOLATE FROSTING - HOUSE OF NASH EATS
From houseofnasheats.com
YELLOW CAKE WITH CHOCOLATE FROSTING - BEYOND FROSTING
From beyondfrosting.com
YELLOW CAKE WITH CHOCOLATE FROSTING - IN FINE TASTE
From infinetaste.com
YELLOW CAKE WITH RICH CHOCOLATE BUTTERCREAM - ONCE UPON A CHEF
From onceuponachef.com
YELLOW SHEET CAKE WITH CHOCOLATE FROSTING - THE HAPPY HOME LIFE
From thehappyhomelife.com
YELLOW CAKE RECIPE | WILTON
From blog.wilton.com
CLASSIC YELLOW CAKE WITH FUDGE FROSTING | KING ARTHUR BAKING
From kingarthurbaking.com
YELLOW BIRTHDAY CAKE WITH CHOCOLATE FROSTING (FOR TWO!)
From hummingbirdhigh.com
THE BEST YELLOW CAKE RECIPE WITH IRRESISTABLE CHOCOLATE FROSTING
From chelsweets.com
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING - FOOD NETWORK
From foodnetwork.ca
ONE LAYER YELLOW CAKE WITH CHOCOLATE FROSTING
From thatskinnychickcanbake.com
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - A FOOD BLOG
From fortheloveofgourmet.com
RECIPE FOR YELLOW LAYER CAKE WITH CHOCOLATE FROSTING
From thespruceeats.com
YELLOW CAKE WITH CHOCOLATE FROSTING | TASTY SEASONS
From tastyseasons.com
THE BEST YELLOW CAKE WITH CHOCOLATE FROSTING - HONEST & TASTY
From honestandtasty.com
You'll also love