Tag Archives: yellow cake

Perfect Yellow Cake “Happy Birthday Jenna!!”

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is

CHOCOLATE GANACHE

12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.


Butter Cake with Frangelico Ganache

This cake has such deep flavor it’ll send you back to grandmas kitchen table.

  • Preheat oven  180c/350f
  •  Grease and flour 2 -9” cake pans
  • 6 large egg yolks
  •  1 cup milk
  •  2 1⁄4 teaspoon vanilla
  •  3 cups cake flour –sifted
  •  1 1⁄2 cups sugar
  •  1 tablespoon and 1 teaspoon baking powder
  •  1⁄4 teaspoon salt
  •  12 tablespoons butter (softened)

 In med bowl lightly combine yolks, 1⁄4  of the cup of milk and vanilla.

In a seperate bowl combine the dry ingredients and mix on low for 30 seconds to blend. Add the butter and the remaining 3⁄4 cup of milk. .

Beat on low then to med speed for 2 minutes .

 Add egg mixture in 3 batches, beating for 10- 15 seconds after each addition incorporating the ingredients and strengthening the structure.

Scrape down the sides.

Scrape the batter into prepared pans until each pan is half full.

Bake at 25-35 minutes.

Cool cakes on racks for 10 minutes before removing from pans.

 Chocolate Ganache

  • 12 oz. 60%chocolate (I like Felchlin Accra for this)
  • 12 oz heavy cream
  • 1 1/2 oz. Frangelico
  • splash cold black coffee

Place chocolate disks in bowl  (or chop chocolate roughly if not in disks)

 Heat cream to a scald.

Add Frangelico and coffee

 SLOWLY pour hot cream over chocolate .

The better the chocolate, the slower you need to incorporate in the hot cream.

 Whisk cream and chocolate until smooth. Set aside to cool.

    For perfect spreading consistency, leave out over night.

Frost  layer cake