I spent the afternoon baking today. I made 2 loaves of bread and a birthday cake for my little sister. I made yellow cake from a closely guarded secret family recipe (it is at the end of this post). I have made this cake before with lots of success. It is everything a yellow cake should be – rich and moist with a delicate crumb.
I tried it with a new AP flour blend that my parents had at their house, where I was this weekend for a wedding, my sister’s birthday and a trip to the annual Wilton tent sale. This blend is not one I will buy or use again, because it does not actually work cup for cup. And I know that for most people, a cup for cup blend is the least scary approach to baking. So, here is a recipe that my family has been making for quite a while, copied from the sheet where my mom has it written down.
At least now that it is frosted it looks good. And, the frosting makes it super delicious. (Ok, so I eat cake for the frosting).
|Yellow Birthday Cake with Chocolate Frosting||
- 3 cups Gluten-Free Multi-Purpose Flour or 13 1/2 ounces of your own blend
- 1 teaspoon xanthan gum (omit if using Jules’ Nearly Normal Flour)
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup room-temperature milk
- 1 3/4 cups unsweetened natural cocoa
- 1 1/2 cups confectioners’ sugar
- 1 cup heavy whipping cream
- 1 cup unsalted butter, very soft
- 1/8 teaspoon salt
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract (or use chocolate extract if you have it)
- Preheat the oven to 350°F. Lightly grease 2 8″ round cake pans.
- Whisk together the flour or flour blend and xanthan gum.
- In the bowl of a stand mixer beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. Add 2 eggs, and beat for about a minute at a high speed, until fluffy.
- Scrape the bowl and beat in the other 2 eggs.
- Beat in the milk and flour alternately (adding about a third of each at a time).
- Separate the batter evenly between the pans. Bake for about 25 minutes. A cake tester inserted into the middle comes out clean.
- Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.
- Once the cake is cool, you can make the frosting.
- Sift together the 1 1/2 cups of confectioners sugar with the cocoa.
- Bring the cream to a simmer in a small saucepan. Stirring constantly so the milk does not scald. Whisk this into the powdered sugar mixture. Let cool to room temperature, about 20 mins.
- Beat soft butter, vanilla extract and salt until creamy. Add the 2 1/2 cups of powdered sugar and mix slowly until incorporated. With mixer on low, add the chocolate mixture a spoonful at a time.
- If the frosting is too loose, add up to an additional half cup of powdered sugar.
- Frost the cake and enjoy.