Yellow birthday cake with chocolate frosting

Yellow birthday cake with chocolate frosting

Based on 10 ratings
Vanessa Pass

Vanessa Pass

Contributor

"This birthday cake is fun to prepare and, thanks to the unusual method of working butter into the dry ingredients (followed by milk and sour cream), is especially moist. Remember to let the cake cool completely before frosting, otherwise the frosting will melt right off the cake. You can store the cake, wrapped loosely, for 2 - 3 days in the fridge."

Difficulty

Medium 👍
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
41¼ g
flour
1⅞ g
starch
35 g
sugar
tsp
baking powder
tsp
baking soda
tsp
salt
53¾ g
unsalted butter (soft)
¼ tsp
vanilla extract
30 ml
milk
10
light crème fraîche
eggs
g
unsweetened cocoa powder
47½ g
confectioner’s sugar
10 g
cream cheese
sprinkle (for serving)
MetricImperial

Utensils

hand mixer with beaters, parchment paper, baking pan (9x13 in.), oven, 4 bowls, rubber spatula, fine sieve

How-To Videos

how-to-coat-a-cake-in-sprinkles

How to coat a cake in sprinkles

homemade-vanilla-extract

Homemade vanilla extract

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal489
Protein5 g
Fat26 g
Carb61 g
  • Step 1/4

    Preheat the oven to 180°C/355°F. Line a baking pan with parchment paper. Mix flour, cornstarch, sugar, baking powder, baking soda, and salt in a bowl. Using a hand mixer on medium speed, work some of the butter into the flour mixture. Then stir in half the vanilla extract, milk, and sour cream, and mix for about 1 min., or until a smooth batter forms. Add eggs one at a time and mix until combined.
    • 41¼ g flour
    • 1⅞ g starch
    • 35 g sugar
    • tsp baking powder
    • tsp baking soda
    • tsp salt
    • 41¼ g unsalted butter
    • tsp vanilla extract
    • 30 ml milk
    • 10 light crème fraîche
    • eggs
    • hand mixer with beaters
    • parchment paper
    • baking pan (9x13 in.)
    • oven
    • 2 bowls
    • rubber spatula

    Preheat the oven to 180°C/355°F. Line a baking pan with parchment paper. Mix flour, cornstarch, sugar, baking powder, baking soda, and salt in a bowl. Using a hand mixer on medium speed, work some of the butter into the flour mixture. Then stir in half the vanilla extract, milk, and sour cream, and mix for about 1 min., or until a smooth batter forms. Add eggs one at a time and mix until combined.

  • Step 2/4

    Transfer batter to the baking pan and bake for approx. 25 min., or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

    Transfer batter to the baking pan and bake for approx. 25 min., or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

  • Step 3/4

    While the cake cools, prepare the frosting. Sift cocoa powder and powdered sugar together into a large bowl. Use a hand mixer with beaters to cream the remaining butter and cream cheese for approx. 2 min. Then add the remaining vanilla extract. Gradually add the cocoa mixture to the cream and beat until light and fluffy.
    • g unsweetened cocoa powder
    • 47½ g confectioner’s sugar
    • 12½ g unsalted butter
    • 10 g cream cheese
    • tsp vanilla extract
    • fine sieve
    • 2 bowls

    While the cake cools, prepare the frosting. Sift cocoa powder and powdered sugar together into a large bowl. Use a hand mixer with beaters to cream the remaining butter and cream cheese for approx. 2 min. Then add the remaining vanilla extract. Gradually add the cocoa mixture to the cream and beat until light and fluffy.

  • Step 4/4

    Spread the chocolate frosting over the cooled cake and decorate with sprinkles, if desired. Slice and enjoy!
    • sprinkle (for serving)

    Spread the chocolate frosting over the cooled cake and decorate with sprinkles, if desired. Slice and enjoy!

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