Classic Yellow Cake with Chocolate Frosting Recipe
Prep Time:
1 hour
Cook Time:
35 minutes
Servings:
12 servings
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature, divided
  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 8 large egg yolks
  • 1¼ cups buttermilk
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • ¾ cup sour cream
  • 16 tablespoons unsalted butter, room temperature
  • 1 tablespoon instant espresso powder
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 3 ½ cups confectioners' sugar
Directions
  1. Grease the sides of 2 9-inch round pans with ⅔ tablespoon of butter. Line the bottom of the pans with parchment paper. Preheat the oven to 350 F.
  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
  3. In a stand mixer, using the paddle attachment, cream the remaining 15 ⅓ tablespoons of butter with the sugar until light and fluffy. With the motor is running, add the egg yolks one at a time, scraping the sides of the bowl as needed.
  4. Add half the whisked dry ingredients and combine. Next, mix in the buttermilk, and then the remaining dry ingredients until combined.
  5. Divide the batter between the 2 prepared pans, using an offset spatula to smooth the batter. Bake until golden brown, or until a toothpick inserted into the center comes out clean, about 35 to 45 minutes.
  6. Remove the cakes from the oven, and let cool for 10 minutes before inverting onto a wire rack to cool completely. If your cake has a large dome on it, use a large serrated knife to trim the top flat.
  7. While the cakes are cooling, melt the milk chocolate and dark chocolate chips in the microwave on high for 1 minute, then stir. Continue to microwave, and stir in 30-second increments until smooth. Combine the melted chocolate with the sour cream, and set aside to cool.
  8. While the melted chocolate mixture cools, using the whisk attachment on the stand mixer, cream 16 tablespoons of butter, espresso powder, salt, and vanilla extract together.
  9. Mix in the cooled chocolate mixture, then half the confectioner's sugar completely. Add the remaining half of confectioner's sugar, and whisk until light and fluffy.
  10. Spread abut ⅓ of the frosting over the surface of the first cake layer. Place the other cake layer on top, and cover the cake completely with the remaining frosting. Let sit for 30 minutes at room temperature, then serve.