#IsolationBaking recipe # 78
Yellow Layer Cake with Mocha Buttercream Frosting
Someone asked for a yellow layer cake recipe. I'm here.
👇
Yellow Layer Cake with Mocha Buttercream Frosting
Someone asked for a yellow layer cake recipe. I'm here.
👇
1/
INGREDIENTS for the cake
2 cups (400 grams) sugar
3-1/4 cups (390 grams) all-purpose flour (see note for measuring)
2-1/2 teaspoons baking powder
1 teaspoon salt
12 tablespoons (170 grams) unsalted butter, softened to room temperature
MORE
👇
INGREDIENTS for the cake
2 cups (400 grams) sugar
3-1/4 cups (390 grams) all-purpose flour (see note for measuring)
2-1/2 teaspoons baking powder
1 teaspoon salt
12 tablespoons (170 grams) unsalted butter, softened to room temperature
MORE
👇
2/
1-¼ cups (300 ml) milk, whole or lowfat, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature
To measure flour: stir up the flour in the container to lighten. Lightly spoon into the measuring cup until mounded over the rim; don’t tap cup on the
👇
1-¼ cups (300 ml) milk, whole or lowfat, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature
To measure flour: stir up the flour in the container to lighten. Lightly spoon into the measuring cup until mounded over the rim; don’t tap cup on the
👇
3/
work surface or pack down. Level off the flour with a long, flat blade.
Preheat the oven to 350°F (180°C).
Grease (I brushed with softened butter) & flour (or line with parchment paper rounds) three 8-inch round cake pans or two 9-inch round pans with 2-inch high
👇
work surface or pack down. Level off the flour with a long, flat blade.
Preheat the oven to 350°F (180°C).
Grease (I brushed with softened butter) & flour (or line with parchment paper rounds) three 8-inch round cake pans or two 9-inch round pans with 2-inch high
👇
4/
sides.
In a large mixing bowl, whisk together the sugar, flour, baking powder, & salt. Add the softened butter in large chunks & beat on low speed until the butter is well & evenly blended in and it resembles sand.
Add the milk & vanilla to the bowl all at once; beat
👇
sides.
In a large mixing bowl, whisk together the sugar, flour, baking powder, & salt. Add the softened butter in large chunks & beat on low speed until the butter is well & evenly blended in and it resembles sand.
Add the milk & vanilla to the bowl all at once; beat
👇
5/
on low speed for 30 seconds then increase the speed to medium & continue to beat for another 30 seconds. Scrape the bottom & sides of the bowl as needed.
Add the eggs one at a time, beating first on low speed for 30 seconds to blend then on medium speed for 30 seconds
👇
on low speed for 30 seconds then increase the speed to medium & continue to beat for another 30 seconds. Scrape the bottom & sides of the bowl as needed.
Add the eggs one at a time, beating first on low speed for 30 seconds to blend then on medium speed for 30 seconds
👇
6/
after the addition of each egg, scraping the bowl as needed. Once all four eggs are blended in, beat at medium or high speed for an additional 30 seconds.
Divide the batter evenly among the prepared cake pans & bake in the preheated oven until the cake is set in the
👇
after the addition of each egg, scraping the bowl as needed. Once all four eggs are blended in, beat at medium or high speed for an additional 30 seconds.
Divide the batter evenly among the prepared cake pans & bake in the preheated oven until the cake is set in the
👇
7/
center & lightly golden, from 25 – 35 minutes, depending on your oven (keep close watch) & whether you made 2 or 3 layers. The cake should just be beginning to pull away from the sides of the pan either in the oven or as you set it on a cooling rack to cool.
Allow the
👇
center & lightly golden, from 25 – 35 minutes, depending on your oven (keep close watch) & whether you made 2 or 3 layers. The cake should just be beginning to pull away from the sides of the pan either in the oven or as you set it on a cooling rack to cool.
Allow the
👇
8/
layers to cool for about 10 minutes or so before turning out onto cooling racks to cool completely before frosting.
INGREDIENTS for Mocha/Chocolate Buttercream
7 tablespoons (100 grams) unsalted butter, softened to room temperature
MORE
👇
layers to cool for about 10 minutes or so before turning out onto cooling racks to cool completely before frosting.
INGREDIENTS for Mocha/Chocolate Buttercream
7 tablespoons (100 grams) unsalted butter, softened to room temperature
MORE
👇
9/
12 ounces (350 grams) powdered/confectioner’s sugar
1.8 ounces (50 grams) unsweetened cocoa powder
4 tablespoons very hot prepared coffee (or very hot water)
2 - 4 tablespoons fresh ricotta or mascarpone cheese, optional
Using an electric hand mixer, cream the softened
👇
12 ounces (350 grams) powdered/confectioner’s sugar
1.8 ounces (50 grams) unsweetened cocoa powder
4 tablespoons very hot prepared coffee (or very hot water)
2 - 4 tablespoons fresh ricotta or mascarpone cheese, optional
Using an electric hand mixer, cream the softened
👇
10/
butter & the powdered sugar together. Add the cocoa powder & the hot coffee (or very hot water) and beat, scraping down the sides as necessary, until well blended and fluffy. Beat in 2 tablespoons of the ricotta or mascarpone cheese until blended and smooth.
Chill
👇
butter & the powdered sugar together. Add the cocoa powder & the hot coffee (or very hot water) and beat, scraping down the sides as necessary, until well blended and fluffy. Beat in 2 tablespoons of the ricotta or mascarpone cheese until blended and smooth.
Chill
👇
11/
until the frosting has firmed a bit, about 10 minutes, if necessary.
When the frosting has chilled slightly, remove from the refrigerator & beat in up to 2 more tablespoons of the ricotta or mascarpone as desired. Put back in the refrigerator until firm enough so that
👇
until the frosting has firmed a bit, about 10 minutes, if necessary.
When the frosting has chilled slightly, remove from the refrigerator & beat in up to 2 more tablespoons of the ricotta or mascarpone as desired. Put back in the refrigerator until firm enough so that
👇
12/
when the cake is frosted the layers do not slide when stacked.
Frost the tops of each of the layers then stack, placing the bottom layer on a cake or serving plate. I slip strips of waxed paper or parchment under the edges of the cake before frosting the sides in order
👇
when the cake is frosted the layers do not slide when stacked.
Frost the tops of each of the layers then stack, placing the bottom layer on a cake or serving plate. I slip strips of waxed paper or parchment under the edges of the cake before frosting the sides in order
👇
13/
to keep the plate clean & frosting-free. Smooth the rest of the frosting on the sides of the cake. Gently slide the strips of parchment out from under the cake & retouch as needed. Chill in the refrigerator until the frosting has firmed.
👇
to keep the plate clean & frosting-free. Smooth the rest of the frosting on the sides of the cake. Gently slide the strips of parchment out from under the cake & retouch as needed. Chill in the refrigerator until the frosting has firmed.
👇
14/
Because the frosting contains butter, it is best to store uneaten cake in the refrigerator.
Because the frosting contains butter, it is best to store uneaten cake in the refrigerator.
