Yellow Cake with Chocolate Frosting - Make Your Events Special

Yellow Chocolate Cake

What's yummier than a fluffy, light yellow cake paired with the best, homemade, luscious chocolate frosting? The yellow chocolate cake is buttery and soft, has a super moist crumb, and perfect for simple to special occasions.

Why Is It Called Yellow Cake?

Yellow-cake is originally a vanilla cake with slight variation. There are plenty of vanilla cakes like white cake, yellow cake, and many more that are not necessarily yellow or white. While these cakes are essentially vanilla flavored, the subtle difference comes from the different ingredients used. As far as yellow-cake is concerned, it is yellow because it is a bit butterier and eggy. The yellow color arises from eggs. Whole eggs or a combination of the egg are used to that yellowish tone. It gives a nice color to the cake and makes it more tender and moister. A white cake, on the other hand, uses just egg whites for the white-ish color.

Yellow Chocolate Cake Recipe

Delicate and creamy with an additional soft and moist crumb, this is the best yellow chocolate cake recipe provided by the USA's best coffee shop and bakery. The recipe is easy and basic. JK coffee and bakery assures you that it is just right for all baking skill levels, and even newbies in the field can make it.

• Course: Desserts and sweets

• Cuisine: American

• Prep Time: 30 to 35 minutes

• Cook Time: 28 to 30 minutes

• Total Time: 4 hours (includes cooling time)

• Yield: Serves 10 to 12 persons

Ingredients for the Cake

2 teaspoons of baking powder
300 grams or 2 and 1/4 cups of spooned and leveled cake flour
1/4 teaspoon of baking soda
2 sticks or 230g; 1 cup of butter, unsalted, kept at room temperature
1/2 teaspoon of salt
4 large egg yolks, kept at room temperature
350 grams or 1 and 3/4 cups of granulated sugar
240 milliliters or 1 cup of buttermilk
2 teaspoons of pure vanilla extract
1/8 teaspoon of cream of tartar
2 large egg whites kept at room temperature

Ingredients for Chocolate Buttercream

45 to 75 milliliter or 3 to 5 tablespoons of heavy whipping cream (or creamer or milk), kept at room temperature
360 to 480 grams or 3 to 4 cups of confectioners' sugar
290 grams or 1.25 cups (2.5 sticks) of butter, unsalted, kept at room temperature
1/4 teaspoon of salt
1 teaspoon of pure vanilla extract
65 grams or 3/4 of unsweetened cocoa powder (Dutch-process or natural)

For decoration

Sprinkles (optional)

Method and Directions

Make the Cake

Preheat micro oven to about 177°C or 350°F. Take two 9-inches cake pans and grease them. Line with round parchment paper, then grease them too. It will help in the seamless removal of the cake from the pans. Use the nonstick baking spray to grease.
The cakes' batter starts with mixing the dry ingredients. Whisk together baking soda, cake flour, salt, and baking powder in a mixing bowl. Put aside.
With a handheld mixer or stand blender fixed with the paddle attachment, blend sugar and butter for three minutes on full speed. They will turn super creamy. Scrape down the sides as well as the bottom of the container or bowl when needed. Bring down the mixer's speed to medium-high and one by one beat in the egg yolks. Let the previous egg yolk mix entirely in the mixture before adding the next. Add in vanilla extract and blend until mixed.
Add around 1/2 of the buttermilk and 1/3 part of the dry ingredients and blend well until combined. Add another 1/3 of the dry ingredients and the remaining buttermilk to it and continue beating until combined well. Include the last portion of the dry ingredients and blend at low speed to mix well. The batter will be truly thick at this point. Whisk it by hand now to remove any lumps from the bowl's bottom.
With the help of whisk attachment fixed to a stand mixer or a hand blender, whisk together the cream of tartar and egg whites on full speed until fluffy, light peaks form. It will take around three minutes. Gently and slowly fold all the egg whites into the thick batter. Do not over mix as the egg whites will get deflated.
Pour this cake batter evenly into cake pans.
Put the cakes to bake for about 27 to 31 minutes or until they are baked thoroughly. After around 18 minutes of baking, cover the cakes with aluminum foil's help to keep the sides and top from browning. Check doneness by embedding a toothpick into the middle of the cake. Once it comes out clean, the delicious cakes are made. It's normal for the cakes to be a little spongy from the top because egg whites are used to make them.
Leave the cakes in the pan and let them cool completely. After that, transfer them to the wire rack. The cakes should be relaxed before assembling and frosting.

Make the Chocolate Frosting

Alongside the help of a stand mixer or handheld blender, beat butter for around 2 minutes at medium speed. When it turns creamy, add cocoa powder, confectioners' sugar, salt, vanilla extract, and heavy cream. Beat for 30 seconds on low speed and 1 minute on high speed. Don't over-whip.
If the frosting seems too runny, add 1/4 cup of confectioner's sugar or cocoa powder. If it looks too thick, add one or two tablespoons of milk or cream. Taste the frosting. Adjust salt or sugar if needed.

Assembling and Frosting

If cakes' tops seem domed, cut out a thin layer from the top with the help of a large, sharp, serrated knife. Create a neat, flat surface.
Place one layer of the cake on the serving plate or cake stand. Cover it with frosting and level it. Top with the second layer and neatly frost the sides and top of the cake with chocolate frosting. Level and smoothen with the help of a bench scraper or icing spatula.
Decorate with sprinkles.
Slice and enjoy.

Recipe Notes and Tips

To cut a neat, thin slice out of the cake, refrigerate it for 30 to 60 minutes before cutting. This helps the cake maintain its shape and texture while cutting and prevents crumbling.
Store leftovers in an airtight container. Store them at room temperature for as long as 1 day or for 5 days in the fridge.
In case that you do not have access to the unsalted butter, reduce the salt quantity you are adding to the batter.
Make sure yellow cake layers are completely cool before frosting and assembling.
Store cake firmly in an airtight container so that it does not dries out.
If you are baking in smaller or wider sized pans, baking time will be reduced a little.
It is easy to separate egg whites and yolks when they are cold. But bring them to room temperature before adding them to the cake batter. Cold eggs do not get appropriately whipped.

Nutritional Information

Yield: 12 servings

Calories Per Serving: 745 kcal
Carbohydrates: 98 grams
Protein: 6 grams
Fiber: 3 grams
Sugar: 75 grams
Cholesterol: 143 milligrams
Saturated fat: 23 grams
Sodium: 491 milligrams