Chocolate Frosted Yellow Cake By Byron Talbott

Best Cake Recipes Present 

Chocolate Frosted Yellow Cake Recipe by Byron Talbott

Today’s Best Cake recipe is going to be my all-time favorite birthday cake made completely from scratch. The theme is Chocolate Frosted Yellow Cake. Without further ado, let’s get started.

So first of all you are going to add your room temperature butter to
the bull you’re standing electric mixer along with the granulated sugar using the whisk or paddle attachment to turn the speed on high and mix it for about 3 to 4 minutes until the sugary butter is pale and fluffy.

After that on the medium speed you are going to drizzle in slowly the vegetable oil until it is thoroughly mixed in and also you are going to add in eggs and egg yolks one at a time until they are also thoroughly incorporated.

Once the eggs are mixed in, slowly add in milk scoop of sour cream and continue to mix for about 2 to 3 minutes then remove the bowl from the mixer and begin to sift in cake flour all-purpose flour, baking soda, baking powder and salt.

After you have properly sifted in the dry ingredients, return the bowl to the standing mixer, turn it on to medium to high speed and mix for an additional 3 to 4 minutes until the batter becomes silky smooth.

Once the batter has finished then equally divided amongst your baking pans, and then you are going to bake the cakes in the oven for about 30 minutes at 350 degrees F.

What I want to mention is when transferring the sticky substances like this you want to make sure that you are using a rubber spatula because any other utensil with hard edges or any metal utensils or even plastic ones have a hard time reaching those really hard to get places and you end up losing quite a bit of your recipe. So just keep that in mind.

While the cake is baking you are gonna whip up a simple chocolate butter cream so using your electric standing mixer you you are gonna add in your soft room temperature butter to the bowl and whip for 2 – 3 minutes.

Once that’s done you are going to add in the cocoa powder and third of the powdered sugar and some vanilla extract and a few sprinkles of sea salt. Turn the mixer on high speed and whip this for another 5 to 7 minutes making sure to gradually add in the rest of the powdered sugar until is all incorporated. Make sure to scrape down the bowl in between each addition of the powdered sugar. Once that’s finished, set it aside until you are ready to frost the cake.

Now that the buttercream is finished, stick in a toothpick in one of the golden brown cakes, and if it comes out clean, they are ready to go. So take them out of the oven and allow them to cool down for about 5 minutes before turning them out onto the cooling racks and continue the cooling process for another 30 to 45 minutes before frost.

Now that the cakes have cooled down, you can either let them be or frost them the way they are or just trim them down so that they are the same thickness, stack them and frost the whole shebang. Of course things can really get fancy with the frosting process with different piping tips, cake décor and other garnishes, but I like to keep this particularly as clean and simple as it is.

Yellow Cake Chocolate Frosted is just amazing.