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You’ll love this moist, tender, and fluffy yellow cake made from scratch with luscious chocolate frosting, it’s perfect for parties and so much better than box mix. You’ll love this moist, tender, and fluffy yellow cake made from scratch with luscious chocolate frosting, perfect for parties and so much better than box mix. I think a perfect yellow cake with rich creamy chocolate frosting might just be the perfect birthday cake. You get a nice balance of vanilla and chocolate and something about the color combination makes me feel nostalgic for childhood birthdays, candles and presents.
Ingredients for making a Yellow Cake on a counter. 2 cups of cake flour instead. I love cake flour but find that so many people just do not have it in their pantries. Buttermilk: If you don’t have buttermilk you can head over to my buttermilk hack post to whip a substitute up. Semisweet Chocolate: I used semisweet for the ganache, which I incorporated into the buttercream but bittersweet and milk chocolate will work nicely as well. Yellow cake batter getting mixed in a stand mixer fitted with a paddle attachment. Preheat oven to 350F and butter and flour three six inch pans.
Sift the flour, corn starch, baking powder, and salt into a large bowl then whisk together and set aside. Cream butter and sugar in a stand mixer using a paddle attachment. Once it’s light and fluffy pour in the oil and vanilla then mix until combined. Add the eggs and yolks one at a time while mixing on medium-low then scrape the bowl down.
Cocoa and melted butter mixing for a decadent chocolate buttercream. Add the flour mixture in three batches alternating with the buttermilk. Mix until just combined then give that bowl one last scrape down. Distribute batter evenly into the three prepared cake pans and bake for about 30 minutes at 350F. I use baking strips for flat layers but they’re optional. Allow the layers to rest in the pans for a minute then invert onto a wire rack and allow to cool completely.