Yellow Cake with Double Fudge Frosting
A perfect Yellow Cake with Double Fudge Frosting. This is what “from scratch” baking looks like!!
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When it comes to cake, what’s your favorite flavor?
Since I started this blog, I’ve been working on creating ‘from scratch’ recipes for cakes and cupcakes. I certainly am not against using a mix, however, once you bake a cake from scratch you’ll have a hard time going back.
I’ve already got a delicious white cake and chocolate cake recipe. But the yellow cake has been a struggle. I don’t want something dry and crumbly. But I don’t want it overly moist it can’t hold up to a good thick pile of frosting.
Speaking of frosting, I love the stuff. I like it even more than the cake. While some people scrape off excess frosting from their cake or cupcakes, I’m that person that is snagging your excess. There is no such thing as too much frosting.
I also have a secret confession. I love the fudge frosting in a can. Dip pretzels and apples in it? Yes please. I love how it “hardens” on a cake. Today’s double fudge frosting tastes just how you would imagine a homemade copycat version of canned frosting would taste, without any artificial color or flavor! Does that make sense? It’s rich and fudgy. If you prefer a lighter fluffy buttercream…check out this chocolate buttercream frosting.
Making this cake is easy. And when making a layered cake, I’ve mentioned this before, I always use Wilton Bake Even strips. You soak them in water, ring em out, and wrap them around your cake pan. They keep your cake level when it rises. I know some people use towels for this, but with my luck those towels would fall off and start a fire, haha!
I know what your next question will be too. Can I use this cake recipe to make cupcakes?
Of course you can! I recipe tested these, and they turned out beautiful. Mind you, I made 4 batches of yellow cake to get this recipe perfect. So go enjoy a cake or cupcakes today!!
Each batch of yellow cake makes 24 beautiful cupcakes. You decide if your dessert is going to be CAKE….or CUPCAKES.
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Yellow Cake with Double Fudge Frosting
Yield: 12-16 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
For the cake:
- 3/4 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs plus 1 egg yolk
- 1 1/4 cup whole milk
- 1 1/2 cup all-purpose flour
- 1 1/2 cup cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
For the frosting:
- 1 cup milk chocolate morsels
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 1/4 cup dark chocolate unsweetened cocoa powder
- pinch of kosher salt
- 3 cup powdered sugar
- 3 Tbsp whole milk
- Sprinkles, optional
- For the Cake, beat butter for 2 minutes. Add sugar and vanilla, continue beating with electric mixer. Add eggs and extra egg yolk, beating well after each addition. Combine the flours, baking powder and salt in a small bowl. Add to mixing bowl, alternating with the whole milk. Beat 3 minutes after all is added.
- Pour cake batter into two greased and floured 9inch cake pans. Bake in a 375 degree oven for 25-30 minutes. Remove and cool completely.
- For the frosting, add milk chocolate morsels and butter into a small microwave safe bowl. Microwave for 30 seconds, mix and continue heating in 30 second increments (mine took one minutes, 30 seconds to melt completely).
- In a large mixing bowl, combine sour cream, dark cocoa powder, salt and melted chocolate mixture. Add powdered sugar and milk, beat for 3-5 minutes until well blended and fluffy.
- To assemble cake, lay one layer of cake on a cake platter. Spread frosting over the top. Add second layer of cake. Spread frosting over sides and top of cake.
- Add sprinkles for decoration. ENJOY.
- To make a crumb coating with the frosting, spread a very thin layer of frosting over the cake. Refrigerate for 10 minutes. Add final layer of frosting and enjoy.
- To make cupcakes, line a cupcake tin with paper liners. Scoop batter into cupcakes until 2/3 full (makes 24 cupcakes). Bake for about 15-17 minutes. Cool before frosting.
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