Perfect Yellow Cake
This indulgent chocolate cake is a classic treat that never fails to impress. With its rich cocoa flavor and tender crumb, this cake is perfect for any occasion. The moist cake layers are beautifully balanced with a velvety buttercream frosting that will leave you wanting seconds.
— Constant Cookbook
Ingredients
- 2 sticks (1 cup) butter
- 2 cups sugar
- 4 eggs
- 2 2/3 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1/2 cup unsalted butter
- 5 tablespoons cocoa powder
- 1/2 cup milk
- 16 ounces (1 box) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 and grease extra well (or line with parchment and grease parchment) 2 9 inch round cake pans, 3 8 inch round cake pans, or one 8 x 12 oblong pan or one standard bundt pan*.
- In a stand mixer, cream butter and add in sugar gradually. Cream until sugar is smooth. Add in one egg at a time and mix until fluffy.
- Mix the flour with the baking powder and salt.
- Alternate adding in the flour mixture and milk.
- Stir in vanilla.
- Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
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