Yellow Cake with Chocolate Buttercream

Start by making the chocolate frosting. It'll need time to set so we'll begin with the frosting first. Melt butter in a medium saucepan over low heat. Once melted, add chocolate chips and heavy cream. Stir until warmed throughout and all of the chocolate chips are fully melted. Stir constantly to prevent the chocolate from burning on the bottom of the pan, this will take about 5-7 minutes. 1 1/2 cups Salted Butter 2 3/4 cups Semi-Sweet Chocolate Chips 1 1/2 cups Heavy Cream
Once everything is fully melted combined, remove from heat and whisk in powdered sugar, cocoa powder, corn syrup, vanilla bean paste, and a pinch of salt. Whisk until smooth, about 20-30 seconds. 1 1/2 cups Powdered Sugar 1/4 cup Cocoa Powder 4 tbsp Corn Syrup 1 tbsp Vanilla Bean Paste Pinch Kosher Salt
Use a fine mesh sieve to strain the frosting into a 9x13 baking dish. Cover with plastic wrap and allow it cool to room temperature, then place into the refrigerator for 30 minutes. It will thicken as it cools.
While the frosting is cooling, let's get started on the cake. Preheat oven to 350 degrees F.
In a large bowl, whisk together all purpose flour, vanilla pudding mix, baking powder, and kosher salt. 3 cups All-Purpose Flour 3.4 oz Vanilla Pudding Mix 1 tbsp Baking Powder 1 tsp Kosher Salt
In a stand mixer fitted with the paddle attachment, add salted butter, vegetable oil, and sugar and mix together together for 3-4 minutes on medium speed, until combined and fluffy. Then begin add eggs and egg yolks, one at a time, ensuring each egg is fully incorporated prior to adding the next. Add butter vanilla emulsion, vanilla bean paste, and continue to mix until combined. Scrape down the sides of the bowl and continue to mix for an additional 20 seconds. 1/2 cup Salted Butter 1/2 cup Vegetable Oil 2 cups Sugar 3 large Eggs 2 Egg Yolks 1 tbsp Vanilla Bean Paste 2 tsp Butter Vanilla Emulsion
In a small bowl, whisk together evaporated milk, whole milk, and sour cream. Add half of the dry ingredients to the stand mixer/wet ingredients and mix. Then add the sour cream/milk mixture and mix together until smooth, about 20 seconds. Once fully incorporated, add the remainder of the dry ingredients and mix until just combined, about 15 seconds. Scrape down the sides of the bowl and continue to mix for another 10 seconds to ensure all of the ingredients are fully incorporated and the batter is smooth. 1/2 cup Evaporated Milk 2/3 cup Whole Milk 1/2 cup Sour Cream
Spray 3 8-inch pans with nonstick baking spray or line with parchment paper. Divide the batter equally among the pans and bake for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn the cakes over onto a wire rack to cool completely.
Once cakes have completely cooled, scoop up the frosting with a spoon ensuring it's set - it should be smooth and fudgy. Add one of the cakes to a cake stand and add generous layer of chocolate frosting on top of the cake. Add the second cake on top and repeat. Add the third layer on top and add the remainder of the frosting all around the cake.

Yellow Cake with Chocolate Buttercream

Equipment

Ingredients

Chocolate Fudge Frosting

Instructions

Nutrition

Yellow Cake with Chocolate Buttercream

Equipment

Ingredients 1x2x3x

Chocolate Fudge Frosting

Instructions

Nutrition

Ingredients