How to make Yellow Butter Cake with Chocolate Frosting

Here, what's happening? Yes, Leticia de Charlie, coming to you with another video today. I'll show you how to

make

my delicious homemade

yellow

butter

cake

with sweet

chocolate

frosting

from scratch. Now this

cake

is perfect for any type of special occasion, whether it's for a birthday treat together or even for holidays. It's basically a celebration cake. Makes approximately 15 individual servings or more, depending on how you slice it. Now I'm back in the days when I was a teenager. I always used to do this. type of cake I loved the

yellow

butter

cake with

chocolate

frosting

. I used to wear Duncan Hines back then.

Today I am making it from scratch and lastly, it is absolutely delicious. It's even unlikely, so without further ado, let's get started. started out good, this is all you will need to

make

your yellow butter cake with chocolate frosting. Let's get started, you will need some all purpose flour, sugar, salt, baking powder, unsalted butter at room temperature, now you will need seven sticks of this in total, 6 large eggs. at room temperature whole milk at room temperature sour cream at room temperature canola oil now if you don't have this you can use vegetable oil unsweetened cocoa powder 4 ounces of unsweetened baking chocolate vanilla extract butter extract and a little powdered sugar to bake your yellow butter cake you will need some Baker's Joy non-stick baking spray and two 9 inch round cake pans and there you go let's get right to it in a large bowl with a cake sifter add 2 and 1/2 cups of all-purpose flour 1 and 1/2 teaspoons of baking powder and 1 full teaspoon of salt, place all ingredients in a medium bowl.

Now let's stir quickly. Well, in a separate medium bowl, add half a cup of everything. milk at room temperature half a cup of sour cream at room temperature one tablespoon of butter extract and one tablespoon of vanilla extract using the whisk stir all the ingredients until combined and the mixture will be slightly thick exactly what we want now we go To separate two yolks from two whites, we will take the whites and place them in a bowl and we will take the yolks and place them in a separate bowl. In our stand mixer with the paddle attachment add three sticks of room temperature unsalted butter, three tablespoons of canola oil or any type of oil of your choice, and two and 1/4 cups of sugar.

Turn your mixer on medium low speed just to get that butter, canola oil and sugar incorporated, now you're going to turn the mixture up to the highest setting and then mix this on high speed for four minutes. Now, sometime during those four minutes, you're going to stop the mixer and I'm going to scrape down the sides of your bowl. I'm going to do this a lot, okay, and you continue to blend the area. Now let's scrape down the sides of our bowl. Now we're going to add four big ones. eggs at room temperature one at a time, we will turn on our mixer on medium speed and add four large eggs one at a time now, once the first egg is mixed with the second, tell us to incorporate and add the third and so on.

Now I want to give you a quick warning, don't over mix this, just mix it up and say incorporated okay, now we're going to turn our mixer on to medium low speed and remember that those two egg yolks do. I'm sure they are at room temperature, we will add them one at a time and this will give our cake that nice yellow color that we are looking for. Okay, now we're going to scrape the sides of our bowl again, it looks pretty good, and one cup of the all-purpose flour mixture and half a cup of the milk and sour cream mixture are mixed on medium low speed until combined , now you need to be careful not to overmix this scrape. down the sides of your bowl add a cup of your all purpose flour mixture and 1/4 cup of your milk and sour cream mixture mix this on medium low speed until combined I just want to mix it and tell us incorporate well scrape down On the sides of your bowl, add half a cup of your all-purpose flour mixture and 1/4 cup of your milk and sour cream mixture.

Mix this at moonbow speed until combined, once incorporated you can turn off the mixture at this point. Scrape down the sides of your bowl and our yellow cake batter is ready. I'll tell you a little secret. I have some yellow gel paste food coloring here, if you have any problems, just 1/8 teaspoon of that in there and you'll be good to go, okay, I won't tell anyone, now we're going to spray our baking pans with nonstick baking spray and you're going to preheat your oven to 325 degrees, now we're going to add our prepared yellow. cake batter into our baking pans and you want to add it in there as evenly as possible, it doesn't have to be perfect, just make sure you get a good look at it now, we're going to take the back of a spoon and we're going to spread our yellow cake batter around of our baking pans as uniformly as possible.

You should use a spatula, but press well now so that the dough is more uniform. You will shake the mold slightly. Now I'll let you in on another little secret when As for my layer cakes, I like to wait each layer of cake, this will ensure that I have the right amount of cake batter in each baking pan. I'm going to go ahead and bake them. We will place them in an oven preheated to 325 degrees. and we're going to bake them for 40 minutes, oh look, that muffin turned out really good. I like it. Now we are going to take our yellow cake out of the oven after baking it at 325 degrees for 40 minutes without getting it very brown. now insert it with a toothpick into each layer of cake, it should come out clean now you are going to let it cool completely, it should take about three to four hours.

Well here I have my cake layer, it baked pretty evenly so I didn't have to cut it. top off, but if your cake has a dome on top, you can take a British knife, even just cut along the top, okay, here I have four ounces of unsweetened baking chocolate, let's break up the chocolate to bake in small pieces. We have added our bacon chocolate in a small glass bowl. You will place it in the microwave on HIGH power for one minute. Okay, now we're going to take a spoon and stir the chocolate until it's completely melted and there.

Now you're going to let this cool completely before adding it to the frosting. Okay, so let's start with that. In our stand mixer with the paddle attachment, add two sticks of room temperature unsalted butter and two and 1/2 cups of confectioners' sugar, mix this on a new low speed until combined and looking nice and creamy. Now let's scrape down the sides of our bowl, add two sticks of room temperature unsalted butter, two cups of confectioners' sugar, two teaspoons of vanilla extract and two tsp. of butter extract, we're going to put our mixer on a new low speed just to incorporate the butter and confectioners' sugar.

Now we're going to turn up our mixer to the highest setting. I'm going to mix this for about a minute, okay? I want to make sure it's nice and creamy scrape the sides of your bowl add 1/3 cup unsweetened cocoa powder and remember that melody baking chocolate yeah we're gonna add the four ounces right there now you want to make sure which is at room temperature now we don't want our frosting to be runny or anything like that or tune so now we're going to mix this on medium speed until it's combined now you want to make sure at some point you're going to stop your mixer and scrape down the sides of your bowl, okay, that will make sure everything is mixed.

Now at this point you will add three tablespoons of warm whole milk and mix it on medium speed. until blended it looks pretty good, nice and silky. Okay, you'll scrape down the sides of your bowl and our chocolate buttercream frosting is ready. Look how good it looks. I have a cake pad here, let's take a small one. amount of that chocolate buttercream frosting and we'll just spread it on the bottom and add our bottom layer on top and that's to make sure the cake doesn't move around. Okay, so here I have a piping bag filled with 1 and 1/2 cups of our chocolate frosting and we're just going to pipe it along the top of the cake layer and continue until we get to the center like this, now we're going to take our spatula and just we're smoothing it out as evenly as possible.

Now we're going to take our second layer and place it on top. I'll press it down a little bit just to seal it. Now we're going to take a small amount of our chocolate buttercream frosting and just spread it on the top and sides of the cake. This is known as a crumb coat, this is to ensure that cake crumbs do not appear in the final cake layer. we don't want that now we're going to put this in our refrigerator for 30 minutes it's been about 30 minutes now we're going to add all of our chocolate cream frosting on top of our cake just add it all on top Right away you're going to take a spatula and spread the frosting over the cake as evenly as possible.

Now, when the frosting reaches the sides, it will fall freely to the sides once it falls freely to the sides that you are going to place. Spread that over the sides of your cake. Now we're going to take our spatula and heat it up on our stove until it's warm and smooth out the sides and top of our cake. The best way you can now I'm going to go ahead and take the tip of the spatula and I'm just going to create a little swirl design right on top and there you have the cakes ready to serve now I'm going to go ahead and Cutting a slice off of them wouldn't be right to show you what it looks like man man look how good it looks and there you have it ladies and gentlemen homemade yellow butter cake with chocolate fudge frosting made from scratch by a New Orleans native yeah I like my channel, hit the subscribe button, hit the bell button if you want to receive notifications of my videos, you can also see this recipe along with all my other recipes at www.calculated.com/support, stay tuned because the trial disc is coming Charlie flavor. next, you don't want to miss that man, this takes yummy, really good, it has a nice flavor of butter, moist salt and that I'm that fudge glaze.

I mean, man, if you were in the mood for chocolate, I mean, this is really richer, really too sweet, perfect though. oh man you talk about good, I tell everyone to try the recipe, they will really like it anyway. I hope you all enjoy the video and until next time, bless you well.