Yellow Cake with Chocolate Frosting

5 from 5 votes

Yellow Cake with Chocolate Frosting

This yellow cake with chocolate frosting is what birthday dreams are made of! Each soft & moist cake layer is slathered with an irresistible brown butter milk chocolate frosting. Finish the cake off with some confetti sprinkles for a special celebratory occasion!

Prep Time 1

Cook Time 25

Total Time 1 25

Servings12 servings

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the yellow cake:

210 g (1 ¾ cups) all-purpose flour
162 g (¾ cup + 1 tbsp) granulated sugar
2 teaspoon baking powder
½ teaspoon kosher salt
76 g (5 ½ tablespoon) unsalted butter, room temp
50 g (¼ cup) neutral oil
227 g (1 cup) buttermilk, room temp
1 egg, room temp
2 teaspoon vanilla extract

For the brown butter milk chocolate frosting:

227 g (16 tablespoon) unsalted butter
340 g (12 oz) milk chocolate
170 g (¾ cup) heavy cream
113 g (1 cup) powdered sugar, sifted
21 g (¼ cup) dutch process cocoa powder, sifted
½ teaspoon kosher salt
2 teaspoon vanilla extract
confetti sprinkles, for topping

Instructions

For the yellow cake:

Preheat the oven to 325 degrees F (160 degrees C). Grease and line three 6 inch cake pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, buttermilk, egg, and vanilla, and mix until just combined.
Divide the cake batter between the prepared pans.
Bake for 22-25 minutes or until a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

For the brown butter milk chocolate frosting:

In a large saucepan, place the butter over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.
Add the milk chocolate, heavy cream, powdered sugar, cocoa powder, salt, and vanilla. Stir constantly until everything is melted and fully combined.
Pour the mixture through a fine mesh sieve into a large bowl. Press plastic wrap up against the surface and place in the fridge for at least one hour or overnight. (If chilled overnight, microwave in 10 second increments until soft, then use an electric mixer to beat on low speed until smooth.)

For assembly:

Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 3 scoops of frosting. Use an offset spatula to spread into an even layer. Repeat with the next cake layer.
Add the last cake layer and top with a few more scoops of frosting. Use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired.
Top the cake with confetti sprinkles, and enjoy!

Notes

Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.

Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating.

If the frosting is chilled overnight... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth.

Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of frosting to each layer.

Nutrition Facts

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