Tag: Yellow Cake

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.



M&M Cupcakes

I wanted to make a fun cupcake, a cupcake perfect for a party (except not funfetti) so I decided to make M&M cupcakes. I chose to do a yellow cupcake base with mini m&ms throughout and frosting with a cup of crushed M&Ms inside it. The frosting is amazing, but it’s very thick, so very hard to pipe. These cupcakes are so yummy and perfect for all occasions. 😀


Ingredients: Cupcakes (adapted from here)

1/3 cup unsalted butter, softened

3/4 cup plus 2 tablespoons granulated sugar

1 egg, room temperature

3/4 teaspoon vanilla extract

1 and 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

1/4 cup mini M&Ms

M&M Frosting

1 and 1/2 sticks butter, room temperature

2 and 3/4 cups powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla

1 cup mini M&Ms, pulverized

1 and 1/2 tablespoons milk

Recipe: Cupcakes

Preheat oven to 350° and line a cupcake tin with liners.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full and top each with a teaspoon of M&M’s.

Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely

M&M Frosting

Beat butter until very light in color.

Slowly beat in powdered sugar and vanilla.

In a food processor, crush the 1 cup mini M&Ms until crushed. Mix M&Ms into frosting.

Beat in the milk.

Frost the cupcakes!



Mixed Berry Crumb Cake

Fluffy moist yellow cake, full of berries, and topped with a brown sugar crumb topping. The best crumb cake ever, or coffee cake. Depending on what you call it. Either way you’ll love it 😉


Ingredients: Cake (from here) Makes one 9 inch layer

3 large egg yolks, room temperature

1/2 cup whole milk (separated into 2 tablespoons and 1/4 cup plus 2 tablespoons)

1 and 1/8 teaspoon vanilla

1 and 1/2 cups pre-sifted cake flour

3/4 cup granulated sugar

1/2 tablespoon plus 1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1 cup mixed berries, frozen

Crumb Topping (from here)

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 stick unsalted butter, melted

1 and 1/3 cups all-purpose flour

Recipe: Crumb Topping

Combine both sugars, cinnamon, and nutmeg in a small bowl.

Add the melted butter and then flour.

Set aside and make the cake


Preheat oven to 350F and grease 9 inch cake pan.

In a small bowl lightly combine the egg yolks, 2 tablespoons of 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 remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

With a spoon, stir in mixed berries.

Pour into pans and smooth the surface with a spatula.

Crumble topping on cake.

Bake for 25-35 minutes or until a toothpick comes out clean. Make sure the middle is done.

Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.






Yellow Cake with Raspberry Filling

Here’s a soft yellow cake with a semi-sweet chocolate ganache filled with raspberry frosting. It’s amazing, the combination of the yellow cake, bright raspberries, and chocolate. The yellow cake comes from Smitten Kitchen, so of course it’s delicious 🙂



4 cups plus 2 tablespoons self rising cake flour

2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon table salt

1/2 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs, room temperature

2 cups buttermilk, well-shaken


1 stick butter, softened

2 cups confectioners sugar

3/4 cup raspberry puree (find out how to do that here)

Whipped Ganache (because it’s a ganache it will harden on the cake)

1 cup heavy cream

12 ounces semi-sweet chocolate, chopped


Preheat oven to 345F. Grease two 8-inch round cake pans (I don’t have 9 inch pans, but if you use 9 inch pans you won’t have leftover batter, but you may not have enough frosting) and line with parchment paper, then grease again.

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl beat together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and combine. Add eggs one at a time, thoroughly mixing after each one. While mixing at low-speed, add buttermilk.  The mixture will look curdled. Don’t worry.

Slowly beat in flour mixture in 3 parts, beating until each part is just combined.

Spread batter evenly in the cake pans, then rap the pans on the counter several times to pop the air bubbles. Drop the pans from a few inches up. Bake until golden and a toothpick comes out clean (35-40 minutes.) Cool in pan for 10 minutes on a rack and then, run a knife around the edges, invert, discard parchment, and completely cool (about 1 hour.)


Cream butter by its self for about 5 minutes. You want it to be very light. Slowly add the powdered sugar.  When the mixture is crumbly, add the raspberry puree and beat together. Spread on top of one of the cakes.


Put chopped chocolate in a heat-proof bowl. Heat heavy cream on medium-high until boiling. Immediately pour over the chocolate and whisk until the chocolate is melted. Let cool in the refrigerator until slightly cold, then whip until lighter in color, about 5-8 minutes.