CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING

Can you believe it's been more than nine years and I NOW reward you with a classic yellow cake with chocolate decorations? It seems crazy, isn't it? Even though it's a little crazy, there's a good reason ... I took a long time to find a homemade yellow cake that I really like. The box cake mixture always seems to bake a very smooth and moist yellow cake, and what I get from the bakery is also very good, but I don't seem to be able to imitate at home no matter how many recipes I try. (As a result, I don't have the same problem with chocolate cakes! See: Cake Snickers - the basic recipe for all my chocolate cakes!)

Many are too dense, too dry, too chiffon, too fussy in their preparation. I just want a fantastic yellow cake recipe that I can use for an easy-to-make and delicious birthday cake. I found this recipe from Joy when I was hunting for another recipe to test Joseph's birthday.

INGREDIENTS:

FOR THE CAKE:

•  2¼cupsall-purpose flour
•  2 sets of powder cooking powder
•  1teaspoonbaking soda
•  1teaspoonsalt
•  ½cupunsalted butter, at room temperature
•  1½cupsgranulated sugar
•  3large eggs (at room temperature)
•  1teaspoonvanilla extract
•  1¼cupsbuttermilk

FOR THE FROSTING:

• 20tablespoonsunsalted butter, at cool room temperature
• 1 supply of sugar
• UpcupDutch-processed cocoa
• Pinch
• of salt
• Upcuplight corn syrup
• 1teaspoonvanilla extract
• 8ouncesmilk or semisweet chocolate, melted and cooled slightly

DIRECTIONS:

Cake Make: Preheat oven to 350 degrees F. Grease and flour 8-inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream together with butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat the eggs, beating for 1 minute between each addition. Beat in vanilla extract.

Add the dry ingredients at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.

The battery is evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer is inserted into the center of the cake comes with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn on the wire racks and cool completely before frosting.

Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, then to scrape the sides of the bowl. Add the process and until the process of just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 seconds.

Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of frosting evenly over the surface. Place the second cake layer on top. Use the remaining top and sides of the cake frosting to frost. The cake can be kept at a temperature room for up to 1 day before serving. 

Once cut, leftovers should be stored in the airtight container at room temperature for up to 4 days.

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