Yellow Cake with Chocolate Buttercream (Classic Birthday Cake Recipe!) скачать в хорошем качестве

Yellow Cake with Chocolate Buttercream (Classic Birthday Cake Recipe!)

The most classic birthday cake ever! This from-scratch yellow cake recipe has been ultra tested to create the perfect moist and fluffy texture that is reminiscent of the box mix yellow cake I loved as a kid. It’s naturally yellow with extra egg yolks and tastes incredible with my favorite fudgy chocolate frosting. Full recipe here: https://sugarandsparrow.com/yellow-ca... YELLOW CAKE: 2 Cups (210g) sifted cake flour* (DIY recipe below) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 Cup (113g) unsalted butter, room temperature 3 Tbsp (45ml) vegetable oil 1 1/3 Cups (267g) granulated sugar 2 large eggs, room temperature 2 large egg yolks, room temperature 1/3 Cup (80g) sour cream, room temperature 2 tsp pure vanilla extract 3/4 Cup (180ml) whole milk, room temperature INSTRUCTIONS: 1. Preheat the oven to 350°F (177°C) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside. 2. In the bowl of your stand mixer fitted with the paddle attachment (or with a handheld mixer and large bowl), beat the butter on high speed until it's creamy, about 2 minutes. Add the vegetable oil and sugar, then continue to mix on medium-high until pale and fluffy, about 2 minutes. Add the eggs and egg yolks one at a time, mixing on low speed for 10-15 seconds after each addition. Scrape down the bowl and paddle, then add the vanilla and sour cream and turn the mixer to high speed for one minute. The batter may look curdled at this point but don't worry – it will come together in the next step! 3. Turn the mixer off and add the dry ingredients all at once. Mix on low speed until the ingredients just start to combine, then add the milk in a steady stream and continue mixing until incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable. 4. Pour the batter evenly into the prepared cake pans and bake for 28-32 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting. CHOCOLATE BUTTERCREAM: 2 Cups (452g) unsalted butter, room temperature 6 Cups (720g) powdered sugar 1 Cup (90g) unsweetened cocoa powder natural or Dutch-processed 6 Tbsp (90ml) whole milk, room temperature 4 tsp pure vanilla extract 1/4 tsp salt, or to taste INSTRUCTIONS: In a stand mixer fitted with a paddle attachment, whip butter on high speed until creamy and light in color, about 5 minutes. Scrape down the bowl and paddle and add half of the powdered sugar, half of the cocoa powder, and half of the milk. Mix on low speed until combined, then add the rest of the powdered sugar, the rest of the cocoa powder, the rest of the milk, the vanilla extract, and the salt. Continue mixing on low speed until combined and smooth, 1-2 minutes, scraping down the bowl and paddle as needed. Full recipe + decorating tutorial is here: https://sugarandsparrow.com/yellow-ca... *Homemade cake flour: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. Keep in mind that since store bought cake flour weighs less than homemade cake flour, 2 cups of homemade cake flour will weigh closer to 265g instead of 210g. Ideas for leftover eggwhites: https://www.seriouseats.com/what-to-d... For more cake recipes and decorating tutorials, check out: My Blog: https://sugarandsparrow.com/ My Book: https://amzn.to/3sK2A0U Instagram:   / sugarandsparrowco   TikTok:   / sugarandsparrow