The other night I layed in bed thinking about a yellow cake with chocolate frosting. I realized a chocolate craving had hit, time for a chocolate fix. To Read More, Click On Recipe Title.
The classic flavors of chocolate and vanilla come shining through in the combination of these two recipes. The vanilla flavor in this single layer 9 inch cake is PERFECT. Pair that with a moist cake texture and this is a definite winning recipe. The cake recipe comes from King Arthur Flour.
Although the cake recipe had it's own chocolate frosting , I chose to go with a Hershey's Fudge Frosting recipe. Nobody does chocolate frosting like Hershey. The flavor of the chocolate frosting was as perfect as the vanilla flavor of the cake. My husband who isn't a fan of frosting at all said....there's just enough chocolate on the cake to make you want more. Very well said honey. You have two wonderful flavors combined and believe me, it's heaven to taste. The only modification I made to this cake ...I used sour cream instead of yogurt. I also went down on the salt measurement from 3/4 to 1/2 teaspoon and I didn't have any almond extract so I just left it out. OK! Let's get started making the cake.
The very first thing you need to do is grease a 9 inch cake pan. Place either parchment paper or waxed paper ( I used wax paper) on the bottom of the pan and then grease the paper as well. Next, combine the sugar and butter in a large mixing bowl and beat until well combined.
To the well combined sugar and butter, add one egg at a time, beating well after each addition and scraping the bowl as needed. After the second egg is added, beat for 2 minutes. The batter will become very fluffy.
Next, add the vanilla, almond extract, salt, baking powder, and baking soda, stirring to combine.
Starting and ending with the flour, add 1/3 of the flour and beat very gently. I folded the flour and sour cream into the batter to make sure it wasn't over beaten.
Then add 1/2 the yogurt or in my case the sour cream, then again, 1/3 of the flour, the last half of the yogurt and then the last of the flour. Always mixing or folding gently after each addition.
The batter at this point is very thick and gorgeous!
Spread the batter into your prepared 9 inch pan and bake at 350 degrees for about 30 minutes, test for doneness.
While the cake is baking we can start the frosting. Melt the butter in a sauce pan over low heat, add the cocoa. Stir constantly until it just comes to a boil.
Boil one minute, take off the heat and transfer to a bowl big enough for you to make the frosting in. Cool completely.
After your cake has cooled completely and your ready to frost it, add the powdered sugar alternately with the milk to get a spreading consistency. Add the vanilla.
Gorgeous chocolate frosting!
I always place wax paper under the edges a cake while I frost it. The serving plate stays nice and clean that way. The frosting recipe makes one cup, just enough to get a nice top layer onto the cake. You could also make a Boston Cream Pie with this cake and frosting, how good would that be!
To print the recipe , click here.
Classic Yellow Cake
King Arthur Flour
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla extract
1/8 to 1/4 teaspoon almond extract ( I didn't use)
3/4 teaspoon salt ( I used 1/2 tsp)
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup plain or vanilla yogurt; low-fat is OK, but please don't use nonfat* ( I used 1 cup sour cream)
*Buying yogurt in 6-ounce containers? Substitute one 6-ounce container + 1/4 cup (2 ounces) milk.
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan that's at least 2" deep; for extra protection against sticking, line the pan with parchment, and grease the parchment.
2) To make the cake: Beat together the sugar and butter until thoroughly combined.
3) Add the eggs one at a time, beating well and scraping the bowl after each. After you've added the second egg, beat at high speed for 2 minutes; the batter will lighten in color and become fluffy.
4) Add the vanilla, almond extract, salt, baking powder, and baking soda, stirring to combine.
5) Starting and ending with the flour, alternately add the flour and yogurt to the mixture: 1/3 of the flour, half the yogurt, 1/3 of the flour, the remaining yogurt, and the remaining flour. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl, and beat briefly.
6) Spoon the batter into the pan. Bake the cake for 30 to 35 minutes, until it's golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
7) After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.
Try this delicious yellow cake flavored with coconut with swirls of Nutella through out!