Saturday, March 29, 2014

Homemade Layered Yellow Cake with Chocolate Buttercream Frosting

It has been too long...
But, I got out cooking again, and I was especially enjoying the new mixer I got for my birthday!
Well, tomorrow is my brothers birthday. A whole quarter century old!
Well, I made him a cake since the family decided to stop in Logan instead of meeting in Layton.

I made his request Yellow Cake with Chocolate Frosting.
It turned out really really yummy, and it was actually really easy!
It was also my first homemade cake, and also my first layered cake.

Yellow Cake


1 C Butter
1 1/2 C White Sugar
8 Egg Yolks
3/4 C Milk
1 1/2 tsp Vanilla Extract
2 C Cake Flour
2 tsp Baking Powder
1/2 tsp Salt

Okay, if you don't have cake flour like I don't. Take out 4 tablespoons of the normal flour and add in 4 tablespoons of Cornstarch. (replace 2 tablespoons flour with cornstarch per cup.)

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans
In a bowl mix together flour, baking powder, and salt. Set Aside

In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks ONE AT A TIME
Then Stir in the Vanilla

Beat in the flour and mixture and milk alternately
mix until just barely incorporated.
Pour batter into pans

Bake in oven for 25-30 minutes
As I learned, you stop when the top springs back when lightly tapped.
Cool for about 15 minutes before turning onto cooling racks.

Chocolate Buttercream Frosting


3 Sticks Butter, at room temperature
1/2 C Unsweetened Cocoa Powder
8 C Powdered Sugar (confectioners' sugar)
1/2 C Milk (more if needed)
2 tsp Vanilla Extract

Using an electric mixer, beat the Butter and Unsweetened Cocoa Powder until smooth.

Gradually beat in 2 cups of Powdered Sugar until blended.
Gradually beat in Milk and Vanilla until well blended.

Gradually beat in remaining 6 cups of Powdered Sugar.

If desired for spreading add in more milk 1 teaspoon at a time until desired consistency.


Place Bottom layer on plate, or serving dish. Spread about 1/2 C frosting evenly over the layer.
Place on the top later and frost the top and sides with remaining frosting.
And then I went Cray-Cray with the sprinkles.