Yellow Cake with Fudge Frosting is a fluffy and moist yellow cake topped with a rich fudge frosting.
YELLOW CAKE WITH FUDGE FROSTING
I don’t know if you’ve noticed this, but I don’t often make cakes. I like cake, but because I don’t love frosting (either eating it or the act of frosting a cake), I usually opt for cookies.
The Mr. requested a yellow cake with chocolate frosting for our Superbowl party. When I do make a cake, it’s usually with a Duncan Hines mix. They’re good (real good), but I wanted to try one from scratch so I did some googling and decided to try this best birthday cake recipe from Smitten Kitchen and her fudge frosting.
I liked the cake. Alotalot. It was really moist and I could have probably eaten the whole thing plain. Then I went and frosted it and ruined it. In my frosting-hater opinion. But, that’s just me. You might love the frosting.
I cut the two round 9″ round cakes in half so it was a four layer cake. Ambitious for someone who doesn’t like to frost cakes. A trick I saw on a Canadian cooking show recently – stick two shish kabob sticks into your cake, lengthwise, so your knife stays steady as you’re cutting. Does that make sense? It would probably make more sense with a visual but I didn’t take a picture. Another tip – line your cake plate with strips of wax paper so when you’re done frosting, you can slide the paper out & have a clean cake plate.
- For the cake
- 4 cups plus 2 tablespoons cake flour (
- cake flour
- is a specific kind of flour. It was my first time looking for it. It comes in a box not the typical bag of flour. Just FYI)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 2 sticks unsalted butter softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
- 2 cups buttermilk well-shaken
- For the frosting
- 6 ounces unsweetened chocolate melted and cooled
- 4 1/2 cups confectioners’ sugar no need to sift
- 3 sticks unsalted butter at room temperature
- 6 tablespoons half-and-half or whole milk I used 2%
- 1 tablespoon vanilla extract
- For the cake
- Preheat oven to 350°F.
- Use your 9" cake pan as a stencil to cut out two circles of parchment paper. Line your pans with the paper, then butter them.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixing bowl (I used my stand mixer), beat butter and sugar at medium speed until pale and fluffy, then beat in vanilla.
- Add eggs, one at a time, beating well and scraping down the bowl after each addition.
- On low, beat in buttermilk until just combined.
- Add flour mixture in three batches, mixing until each addition is just Incorporated.
- Spread batter evenly in cake pan, then drop on the counter several times to get rid of the air bubbles. Be prepared for the batter to spit back at you. Lesson learned on my part.
- Bake for 35-40 minutes, until golden and a wooden pick inserted in center of cake comes out clean.
- Cool in the pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack, throw away parchment paper, then cool completely, about 1 hour.
- For the frosting
- Melt the chocolate in a microwave safe dish, for approximately 10-20 second intervals, stirring after each round, until fully melted.
- Once the chocolate is cooled, place all ingredients into a food processor and pulse to incorporate, then blend until the frosting is smooth. Since my food processor isn't big enough, I did this this step in my stand mixer with the paddle attachment. It probably would have turned out better had I used a food processor.