Sunday, March 3, 2013

Yellow Butter Cake with Chocolate Frosting

Happy Sunday! I hope everyone is getting to relax today :) I made this cake this weekend for a family dinner, and of course I had to cut into it before taking it for blog purposes (this isn't something I do often, trust me!) and I ended up taking it on a sheet tray cut into slices. The batter of the cake was seriously the best I have ever tasted, and after it was baked it had a wonderful buttery flavor. I made the mistake of accidentally cooking mine a little too long which made it slightly dry, these things tend to happen a little more at this stage of my life when there's a toddler running around getting into everything! The frosting was good, I just used Hershey's unsweetened cocoa powder because that's all I had on hand, but I would definitely suggest using the dutch-process that the recipe calls for. Overall this was a great cake to have in my recipe files and i'm excited to try it in various ways ie. cupcakes, different frosting combos, etc. Enjoy the rest of the weekend!! :)

Ingredients (cake):
2 Sticks (1 cup) Unsalted Butter, room temperature (plus more for greasing pans - I used shortening)
1 1/2 Cups All-Purpose Flour (plus more for dusting pans)
1 1/2 Cups Cake Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 Cups Granulated Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cups Milk (I used whole)

Directions (cake):
Pre-heat oven to 350 degrees. Grease 2 9x2-inch round cake pans and line the bottoms with parchment paper, (I don't find this necessary if you grease it well enough, especially if you use shortening, but using it will ensure your cake comes out of the pan without sticking) and dust each pan with flour, tapping out any excess; set aside.

In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and salt; set aside. 

In a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, (about 3-4 minutes) scraping down the sides of the bowl as needed. Beat in the eggs, 1 at a time, mixing well after each addition, then mix in the vanilla. With the mixer on low speed, add the dry mixture in 3 parts, alternating with the milk, begging and ending with the flour; beat until just combined after each addition. 

Divide the batter evenly between the prepared baking pans. Place in the pre-heated oven and bake, rotating the pans halfway through, until the cakes are golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. Transfer pans to a wire rack and let cool for 20 minutes. Invert cakes onto the rack and peel off parchment paper if you used it. Re-invert the cakes and let them cool completely before icing.

Ingredients (frosting):
1 lb. Semi-Sweet Chocolate, finely chopped (I used chocolate chips, which was slightly over a 12 oz. bag)
6 Tablespoons Dutch-Process Cocoa Powder 
6 Tablespoons Boiling Water
3 Sticks (1 1/2 Cups) Unsalted Butter, room temperature
1/2 Cup Confectioner's Sugar, sifted
Pinch of Salt 

Directions (frosting):
Place the semi-sweet chocolate in a heatproof bowl and set it over a pan of simmering water. Stir the chocolate occasionally until it has all melted. Remove the bowl from the heat and let cool until it gets to room temperature, about 25-30 minutes. (mine didn't take near this long, only about 15 minutes) While that's cooling, combine the cocoa powder and the boiling water in a small bowl and stir until the cocoa is fully dissolved.

In a mixing bowl fitted with the paddle attachment, beat the butter, confectioner's sugar and salt on medium-high speed until light and fluffy, about 3-4 minutes. Add the cooled melted chocolate and beat until combined. Beat in the cocoa mixture until well blended. Frost onto completely cooled cake.

Source: Martha Stewart 


Printable Recipe Card Here:
{click image, then right click and save to your computer and print from there}

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1 comment:

  1. Mmm looks so good! I love butter cakes, now I can make my own and not use the boxed kind! Thanks for the recipe and I love your new printable recipe cards!! :-)


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