Yellow Cake with Silky Chocolate Frosting

The best chocolate frosting. Ever. Silky, smooth, and really chocolaty. The yellow cake is the best yellow cake ever. Soft, fluffy, and yellow.

Ingredients: Yellow Cake (from here)

6 large egg yolks

1 cup whole milk

2 and 1/4 teaspoons vanilla

3 cups sifted cake flour, spooned and leveled

1 and 1/2 cups granulated sugar

1 tablespoon + teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Silky Chocolate Frosting

1 cup unsalted butter, softened

1 and 1/2 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup semi-sweet chocolate chips, melted and slightly cooled

Recipe: Yellow Cake

Preheat the oven to 350F and grease two round cake pans.

In a measuring cup  lightly whisk the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened.

Increase to medium speed and beat for 1 and 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted near the center comes out clean. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Silky Chocolate Frosting

Beat the butter and sugar together, on medium-high, for at least 5 minutes. Beat in the vanilla and salt.

Pour in the melted chocolate and beat, scraping down the sides, until fully combined.

Enjoy!

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Fiori di Sicilia Buttermilk Pound Cake

This is no doubt the best pound cake I’ve ever made. Soft and fluffy, but still a perfect pound cake. The glaze just makes it perfection. P.S. Fiori di Sicilia is a extract flavored with a combination of citrus and vanilla.

Ingredients: Buttermilk Pound Cake

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon Fiori de Sicilia

2 large eggs, room temperature

1/2 cup buttermilk

Glaze

1 cup powdered sugar

5 tablespoons heavy cream

1/2 teaspoon fiori de sicilia

Recipe: Buttermilk Pound Cake

Preheat oven to 350F and grease a 9×9 loaf pan.

In a small bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat the butter until pale; add in the sugar until light and fluffy.

Beat in the extracts and eggs, one at a time.

Slowly add the dry mixture to the wet batter until almost completely combined.

Mix in the buttermilk.

Bake for 45 minutes or until a toothpick comes out clean.

Glaze

Mix all ingredients together until smooth. Pour on warm cake.

Enjoy!