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    Yellow Cake with Chocolate Frosting

    clock-icon130 minutes
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    Pixicook editorial team

    A classic three-layer yellow cake with rich chocolate frosting, perfect for any occasion.

    Ingredients for Yellow Cake with Chocolate Frosting

    units in
    USchevron
    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    All Purpose Flour, sifted

    cups

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    Baking Powder

    teaspoons

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    Kosher Salt

    teaspoons

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    Baking Soda

    teaspoons

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    Buttermilk

    cups

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    Vegetable Oil

    cups

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    Vanilla Extract

    teaspoons

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    Unsalted Butter, room temperature

    cups

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    Granulated Sugar

    cups

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    Light brown sugar, packed

    cups

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    Eggs, large

    each

    Substitute chevron-down

    Egg Yolks, large

    each

    Substitute chevron-down

    Bittersweet Chocolate, melted

    0 oz

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    Confectioners’ Sugar

    cups

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    Sour Cream, room temperature

    cups

    Substitute chevron-down

    How to Make Yellow Cake with Chocolate Frosting

    1. Preheat the Oven

    Begin by preheating your oven to 350°F. Meanwhile, prepare three 9-inch cake pans by greasing them with nonstick cooking spray or softened butter.

    2. Mix the Dry Ingredients

    In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. Set the bowl aside.

    3. Combine the Wet Ingredients

    In a medium bowl or measuring cup, combine the buttermilk, vegetable oil, and vanilla extract. Stir these ingredients together and set aside.

    4. Cream the Butter and Sugars

    In a large bowl, beat the unsalted butter at room temperature with the granulated sugar and light brown sugar until light and fluffy, about 4 minutes.

    5. Incorporate the Eggs

    Add the eggs and egg yolks to the creamed butter mixture, one at a time, allowing each to blend fully before adding the next, for about 5 minutes.

    6. Blend the Dry and Wet Mixtures

    Gradually add the flour mixture and the buttermilk mixture to the batter, alternating between the two and starting and ending with the flour mixture, until well blended and no lumps remain.

    7. Bake the Cake Layers

    Divide the batter evenly among the prepared cake pans. Bake for 35-40 minutes, rotating the pans halfway through, until golden brown and tops spring back when gently pressed.

    8. Cool the Cakes

    Allow the cakes to cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.

    9. Prepare the Chocolate Frosting

    Melt the bittersweet chocolate. In a large bowl, beat the unsalted butter until fluffy. Gradually add the confectioners’ sugar and a pinch of kosher salt. Incorporate the sour cream, then blend in the melted chocolate until smooth and creamy.

    10. Assemble the Cake

    Place one cake layer on a serving plate, spread a layer of frosting on top, and repeat with remaining layers. Cover the top and sides of the cake with frosting and decorate as desired.


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