Yellowest Yellow Cake With Fudgy Chocolate Frosting
Yellow cake should be tender, moist, vanilla-forward, and yellow. These buttermilk-based layers are inspired by a contest-winning upside-down cake. Butter is added for extra richness and turmeric for color. The chocolate frosting is a riff on Hershey's famous one, using coffee instead of milk.
Yellow cake should be tender, moist, vanilla-forward, and yellow. These buttermilk-based layers are inspired by a contest-winning upside-down cake. Butter is added for extra richness and turmeric for color. The chocolate frosting is a riff on Hershey's famous one, using coffee instead of milk.
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground turmeric
- 2 large egg yolks
- 3/4 teaspoon kosher salt
- 4 1/2 teaspoons vanilla extract
- 1/4 cup unsalted butter (57 grams) cold, cubed, plus more for the pan
- 3 cups all-purpose flour (384 grams), plus more for the
- 2 cups granulated sugar (400 grams)
- 3/4 cup canola oil (145 grams)
- 2 cups buttermilk room temperature (467 grams)
- 3/4 cup unsalted butter (170 grams) melted and cooled slightly
- 1 cup natural cocoa powder (85 grams)
- 4 1/2 cups powdered sugar (513 grams)
- 1/2 cup strong cold coffee, plus more as needed
- Carbohydrate 7.71191750332295 g
- Cholesterol 1216.09333333611 mg
- Fat 26.9951877783883 g
- Fiber 0.00644722233878242 g
- Protein 19.8825280578518 g
- Saturated Fat 9.79700666704683 g
- Serving Size 1 1 Serving (198g)
- Sodium 462.957122295064 mg
- Sugar 7.70547028098417 g
- Trans Fat 1.35837466669788 g
- Calories 360 calories
Step-by-step
- Make the cake layers. Preheat the oven to 350° F. Butter two 9-inch cake pans. Line the bottoms with circles of parchment. Butter the parchment. Add a spoonful of flour to each pan and tap around to distribute; toss any extra.
- Combine the flour, sugar, baking powder, salt, and turmeric in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and set to medium-low. Let that go until the butter is completely incorporated and the mixture is pale yellow.
- Meanwhile, combine the eggs, egg yolks, buttermilk, oil, and vanilla in another bowl and whisk with a fork until smooth.
- With the mixer on low, slowly pour in the wet ingredients. Stop partway through to scrape down the bowl and paddle attachment, to make sure the dry ingredients aren’t clumping.
- Evenly divide the batter between the prepared cake pans (a scale really helps here). Bake for 37 to 40 minutes, until the edges are golden brown and a thin knife inserted in the center comes out clean.
- Cool in the pans until they’re cool enough to touch, then transfer to a cooling rack to cool completely. Remember to remove the parchment before building the cake.
- Make the chocolate frosting. Combine the butter and cocoa in the bowl of a standing mixer fitted with the whisk attachment. Mix until smooth, scraping down as needed. Add the vanilla and salt. Mix again.
- Alternately add the powdered sugar and coffee, beating until light and fluffy. (If it doesn’t start to fluff up, it may be too warm. Chill for a little while until thicker, then beat again.)
- Chill the cake layers for 15 to 30 minutes beforehand. Make sure the frosting is spreadable, but fairly firm.
- Set the first layer on your serving platter. Add about 1 cup frosting on top and spread evenly. Top with the second cake layer. Add another 1 1/2 cups frosting to the top and spread evenly over the top, then the sides. Add more frosting as needed. Use the offset spatula or a spoon to create swooshes.
- Slice and eat or refrigerate until you’re ready to eat.
The Joy of Baking: A Perfectly Yellow Cake Adventure
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the simple act of creating something delicious from scratch is exactly the stress reliever I need. This past weekend, I decided to tackle a challenge: a truly vibrant, yellow cake, the kind that makes you smile just looking at it. And let me tell you, the result was more than worth it. It wasn't just a cake; it was a burst of sunshine on a plate.
The recipe I used promised a tender, moist, vanilla-forward cake, and it delivered. The secret? Buttermilk, which adds a delightful tang and incredible moisture. I was a bit skeptical about adding turmeric for extra color, but it worked beautifully, creating a vibrant yellow that was both unexpected and utterly charming. The frosting, a rich, fudgy chocolate, was the perfect complement to the bright yellow layers. It was a simple Hershey's-inspired recipe, made even more decadent with the addition of strong coffee. The coffee added a depth of flavor that elevated the frosting from good to truly amazing. It was the kind of frosting that melts in your mouth, a creamy, dreamy chocolate cloud that's just the right amount of sweet.
Baking this cake wasn't just about the end result; it was about the process. The gentle whir of the mixer, the intoxicating aroma of vanilla and cocoa filling the kitchen—it was a mini-escape from the daily grind. My kids, usually glued to their screens, even joined in the fun, carefully measuring ingredients and helping with the frosting. The simple act of baking together, creating something beautiful and delicious, created memories that are just as valuable as the cake itself. The final product was more than just a dessert; it was a symbol of love and togetherness. The vibrant yellow layers were not just a testament to a well-executed recipe but also a reflection of the joy and warmth brought into our home that day. As the cake disappeared slice by slice, it left behind a feeling of contentment, the gentle satisfaction of a well-spent weekend, a taste of home-baked happiness.
It wasn't just the taste that made this cake so special; it was the entire experience. The anticipation, the careful measuring and mixing, the warm scent that filled my home, and the joy of sharing the final masterpiece with my family. This yellow cake wasn't just a recipe; it was a journey, a culinary adventure that brought me so much happiness. And that, my friends, is the real magic of baking.
I encourage you to try this recipe. It's not just a cake; it's an experience. It's a moment of joy in a busy life, a reminder to slow down, and savor the little things. It's the kind of cake that brings a smile to your face, warms your heart, and creates memories that will last a lifetime.
So, gather your ingredients, put on some music, and let the magic of baking transform your kitchen into a place of peace and contentment. You might just surprise yourself with what you create.
This is more than a recipe; it's an invitation to create, to connect, and to experience the simple joys of life one delicious slice at a time.
