Description
A classic Yellow Layer Cake with rich Chocolate Frosting that is moist, fluffy, and perfect for celebrations or any dessert craving. This easy-to-make cake combines a tender yellow crumb with a smooth, creamy chocolate frosting for a delightful treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
Chocolate Frosting
- 1 cup cocoa powder
- 1 cup powdered sugar
- ½ cup cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake layers evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to help it bake evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air and ensure a tender cake.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to create a smooth batter.
- Add Vanilla: Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture alternately with the milk, starting and ending with the dry ingredients. This method helps maintain a smooth batter without overmixing.
- Pour Batter: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake Cake Layers: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: In a bowl, mix the cocoa powder, powdered sugar, and cream thoroughly until the frosting is smooth and creamy.
- Frost Cake: Once the cake layers are completely cool, spread the chocolate frosting evenly over the top of one layer, then stack the second layer on top and frost the top and sides of the entire cake.
Notes
- Be sure to soften the butter to room temperature for easier creaming.
- Alternating dry ingredients with milk prevents the batter from becoming too dense.
- Use room temperature eggs for better emulsification.
- Allow the cake layers to cool completely before frosting to prevent melting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
