Yellow Cake with Chocolate Frosting

Ingredients

For the Cake:

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1¼ cups buttermilk, at room temperature

For the Chocolate Frosting:

• 20 tablespoons unsalted butter, at cool room temperature
• 1 cup powdered sugar
• ¾ cup Dutch-processed cocoa
• Pinch of salt
• ¾ cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces milk or semisweet chocolate, melted and cooled slightly

Instructions

Cake:

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
4. Add the dry ingredients and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase speed to medium and beat for 3 additional minutes.
5. Divide batter evenly between prepared pans. Bake for 33-38 minutes until a skewer inserted in the center comes out with just a few moist crumbs. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Chocolate Frosting:

1. In a food processor, process the butter, powdered sugar, cocoa powder, and salt until smooth, about 30 seconds, scraping the sides once.
2. Add the corn syrup and vanilla and process until just combined, 5-10 seconds.
3. Add the melted chocolate and pulse until smooth and creamy, 10-15 seconds.

Assembly:

1. Place one cake layer on a serving platter and spread 1 cup of frosting over it. Top with the second layer. Frost the top and sides with remaining frosting. Store at room temperature up to 1 day; leftovers keep refrigerated up to 4 days.

Attribution

Recipe from Brown Eyed Baker