Yellow cake with chocolate buttercream frosting
ByronTalbott · ♥ 7.6K likes · 234.4K views · 8 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup butter
- 1½ cup granulated sugar
- ¼ cup vegetable oil
- 3 whole eggs
- 3 whole egg yolks
- ½ cup milk
- ½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup soft room temp butter
- ½ cup cocoa powder
- 2½ cup powdered sugar
- 1 tsp vanilla extract
Beat the room-temperature butter and granulated sugar on high 3 to 4 minutes until pale and fluffy.
On medium, drizzle in the vegetable oil, then add the eggs and yolks one at a time.
Oil, eggs, milk and sour cream
- cake flour
- all-purpose flour
Off the mixer, sift in the cake flour, all-purpose flour, baking soda, baking powder and salt.
- butter
- flour
Divide between buttered, floured pans and tap them on the counter to release large air bubbles; transfer with a rubber spatula to lose less batter.
- sea salt
Whip the soft butter 2 to 3 minutes; add the cocoa powder, a third of the powdered sugar, vanilla extract and sea salt.
Whip on high 5 to 7 minutes, gradually adding the rest of the powdered sugar and scraping down between additions.
Test the cakes with a toothpick; when it comes out clean, cool 5 minutes in the pans, then turn out onto racks for 30 to 45 minutes.
Testing, cooling and frosting