Yellow Cake with Chocolate Frosting

Yellow Cake

Ingredients

Yellow Cake
Product Amount Unit Remarks
Egg 3 - Separated, Room temperature
Granulated Sugar 400 gram Divided
Buttermilk 225 gram Room temperature
Unsalted Butter 45 gram Melted but not hot
Extra Virgin Olive Oil 3 tablespoon -
Vanilla Extract 1 tablespoon Can be replaced with Almond Extract
All-Purpose Flour 280 gram Unbleached
Constarch 1/4 cup -
Baking Soda 1/4 teaspoon -
Baking Powers 1 1/4 teaspoon -
Fine Grain Sea Salt 1 teaspoon -
Chocolate Frosting
Product Amount Unit Remarks
Unsalter Butter 1 1/2 cup Room temperature
Cream Cheese 228 gram Room temperature
Cocoa Powder 140 gram -
Vanilla Extract 1 tablespoon Can be replaced with Almond Extract
Powdered Sugar 770 gram -
Fine Grain Sea Salt 1 teaspoon -

Instructions

  1. Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the vanilla and beat until combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Beat until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Frost and decorate as desired.