Tender yellow cake layers with chocolate buttercream.
Is there anything more classic than a yellow cake with chocolate frosting? I continue to hear that it’s a favorite for so many people, especially the box mix. And while I said goodbye to box mixes years ago, I’ll admit, there’s something pretty alluring about the flavor and texture of a yellow cake mix: rich butter and vanilla extracts in a moist and fluffy cake… you just can’t go wrong (except for the fact that it’s not homemade).
I’ve tried a couple yellow cake recipes in the past but was never impressed enough to save them or send myself on a mission to find the best yellow cake recipe – until now, that is. This new mission started when I offered to make my friend, Brooke from FemaleFoodie.com, a cake for her review. I told her she could pick any cake she wanted, and without hesitation she said a yellow cake with chocolate frosting.
Of course, I immediately threw out every yellow cake recipe I had, knowing they weren’t nearly good enough, and started my research from scratch. I scoured Pinterest, cookbooks and my go-to cake blogs, selected a handful of recipes and started comparing ingredients. I wanted something that screamed flavorful and moist, so when I saw Grandbaby Cakes recipe with a full cup of sour cream, seven whole eggs and butter extract, I knew I had to give it a try. (Taste of the South Magazine also loved this cake.)
I had high hopes that it would meet my expectations for flavor and texture, but I have to admit, I was slightly let down. It’s a good cake but it was a little too dense for my taste and didn’t resemble any of the flavor from a box mix that I was looking for.
I was about to try a completely new recipe, but the more I thought about it, the more I realized that this recipe could be a keeper… with a few tweaks. Since I was going from a slightly artificial flavor, I decided to substitute clear vanilla extract from the pure vanilla extract. I also liked Sweetapolita’s idea of using egg yolks in addition to the whole eggs, so instead of seven whole eggs, I used five whole eggs and two yolks the second time around, hoping to get a slightly more yellow color and richer flavor. (The color didn’t change but I was happy with the flavor.) The other change I made was adding more baking powder to get the cakes to raise a little more and feel a bit more fluffy.
After making my revisions, I gave the first slice to my toughest critic, Westin. I literally sat next to him as he ate, staring at his face for a glimpse of his first, initial, most honest reaction. Luckily, it was a good one. Two thumbs up. (Phew!)
As for the frosting, I first tried the recipe Grandbaby Cakes provided with her yellow cake, but I found it hard to spread and didn’t love the dense texture, so I’ve included my favorite chocolate frosting recipe below.
The real test will be tomorrow night (11/17) when Brooke and I get together for a live Periscope broadcast about this cake, some tips and tricks, and her taste test. Brooke will also be showing us how to make one of my favorite desserts: peanut butter ice cream. I’m so excited! I hope you’ll join us. Check my Instagram for reminders about when we’ll broadcast.
Photography by Brooke Liason, Female Foodie