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Classic Yellow Cake with Chocolate Fudge Frosting

Author Cake: Joy the Baker ; Frosting: Sifting Focus

Ingredients

  • Classic Yellow Cake
  • Makes one 3-layer 9-inch cake
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 1 ⁄2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs , at room temperature
  • 2 cups buttermilk
  • Chocolate fudge frosting
  • 3 ½ cups confectioners’ sugar
  • ½ cup cocoa powder (I used cocoa rouge)
  • ½ cup (1 stick) butter, cut in half, and softened
  • 1 ½ cups packed light brown sugar
  • ½ teaspoon salt
  • 1 cup half and half
  • 4 ounces dark chocolate , chopped
  • 1 teaspoon vanilla extract

Instruction

  1. Make the cake
  2. Put oven racks in the center and upper third of the oven and preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition. Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Divide the batter among the 3 prepared cake pans.
  5. Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.
  6. If you’re not using right away, double-wrap the cake layers in plastic wrap, and freeze for up to 7 days. When ready to frost, remove from the freezer, unwrap, and frost frozen!
  7. Make the frosting
  8. Sift together the confectioners’ sugar and cocoa. Heat 4 tablespoons butter, brown sugar, salt, and ½ cup half and half in a large saucepan over medium-low heat, stirring occasionally, until small bubbles appear around perimeter of pan, 4 to 8 minutes. Reduce heat to low and simmer, stirring frequently, until mixture thickens slightly and turns deep golden brown, about 8 to 10 minutes. Transfer to a large bowl. Slice remaining butter into 4 pieces and stir in with the remaining half and half. Add the chopped chocolate and the vanilla and stir until smooth. Slowly whisk in the confectioners’ sugar and cocoa until incorporated. Cool to room temperature, stirring occasionally. Refrigerate for 30 to 40 minutes until the frosting reaches the desired spreading consistency.