Prep 1 min
Cook 25 mins
This recipe makes a tender, golden cake.
- 3 cups all-purpose flour (spoon-and-sweep)
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 lb unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, lightly beaten, at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, coarsely chopped
- 3 1⁄2 cups confectioners' sugar
- 8 tablespoons unsalted butter, softened
- 1⁄8 teaspoon salt
- 1⁄2 cup whole milk
- 2 teaspoons vanilla extract
- For cake:.
- Position the rack in the lower third of the oven and preheat to 350°F.
- Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
- Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
- In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
- Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
- Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
- Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.)
- Continue beating until the mixture is ivory-colored.
- The entire process of adding and beating the eggs should take 3 to 4 minutes.
- Reduce the mixture speed to low.
- Add the flour mixture in four additions, alternating with three additions of the milk.
- After each addition, beat until smooth and scrape down the sides of the bowl.
- Beat in the vanilla with the final addition of milk.
- Spread the batter evenly in the prepared pans.
- Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
- Transfer the layers to wire cooling racks and cool for about 10 minutes.
- Invert layers onto the racks or plates and remove the pans; peel off the paper liners and cool completely.
- Frost and fill cake when completely cooled.
- (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.).
- For frosting:.
- In a small bowl, melt the chocolate over a skillet of hot, not simmering, water, stirring occasionally until smooth.
- Remove from the heat and let stand until tepid.
- In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine.
- With the machine running, add the milk and vanilla and process until smooth.
- Add the cooled chocolate and process until well blended and creamy; use immediately.
- (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
- Frosting makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.
I love a yellow cake with chocolate frosting (wins out over a chocolate cake). This is a very good recipe (originally called a 1,2,3,4) To make it a little lighter (and more moist) I always separate yolks from whites and fold them in at the last. Please use butter in this cake - anything else and you will be disappoined. Thanks for a good submission.
This was pretty good. Not quite as moist as I expected, but still a very nice "from scratch" cake. My daughter loved the chocolate icing..it was rich and delicious! Thanks for a yummy recipe! :)