Dessertschewoutloud4.5
Tender Yellow Cake with Chocolate Whipped Cream Frosting
This tender yellow cake boasts a moist, fluffy, and tender crumb. It is lavishly spread with a fluffy, light chocolate whipped cream frosting that is unforgettable.
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- microwave
📝 Preparation Steps
1
Preheat and prep pans
2
Preheat oven to 350F, adjust rack to lower middle or middle, and grease two round cake pans (9 inch.) Line cake pans with parchment on bottom, grease the paper and the sides of pan, and dust entire insides of pans with flour. Set aside.
3
To make the cake:
4
Whisk
5
In a bowl, whisk together the milk, eggs, and vanilla. Set aside.
large eggs (room temp)4
6
Mix
7
In the bowl of a stand mixer, use the paddle to whisk together the flour, sugar, baking powder, and salt on low speed until incorporated. Slowly add the butter, 1 slice at a time, mixing until just pea-sized bits remain.
baking powder2 teaspoons
8
Beat
9
Add all except for the last 1/2 cup of the milk mixture. At medium high speed, beat until batter is light and fluffy, about ⏱️ 1 min. Reduce to medium low, and add rest of the 1/2 cup milk mixture, beating 30 more seconds. Batter may look curdled; stir once more by hand.
10
Divide batter evenly between greased cake pans, smoothing tops out.
11
Bake until toothpick in the center comes out with a few tender crumbs attached, about ⏱️ 19-20 minutes. Do not overbake.
12
Cool
13
Let cakes cool in pans on wire rack until they can be easily removed. Remove cakes from pans and let cool completely to room temp before frosting.
14
To make the frosting:
15
Combine cold cream, powder sugar, and cocoa in a large bowl. Place in fridge about ⏱️ 10 minutes.
powder sugar1 cup
16
Make gelatin
17
In small glass bowl, combine gelatin with 3 TB water until water is soaked into the gelatin. Microwave in 10-second intervals, just until mixture is dissolved and melted. Stir, and let cool to a thick lukewarm liquid.
water3 tablespoons
18
Blend the chilled cream mixture on medium-low speed until mixture is ribbony, ⏱️ 10-20 seconds. Slowly add the room-temp melted (no longer warm!) chocolate. Whisk 10-20 more seconds, or until holds stiff peaks.
19
Add
20
While continuing to blend, add lukewarm gelatin liquid in a steady stream directly into the blending, continuing to blend for about 10 more seconds.
21
Chill
22
The frosting will appear sturdy and clumpy, but will smooth on cake nicely. Chill frosting at least ⏱️ 15 minutes before using. If needed, give it a stir by hand before using.
23
Frost cake as desired. Leftover frosting keeps well covered in fridge for a couple of days. Keep frosted cake covered and chilled until ready to serve.
Nutrition Facts
calories
809 kcal
fat Content
62 g
serving Size
1 serving
fiber Content
3 g
sugar Content
39 g
sodium Content
354 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
232 mg
carbohydrate Content
72 g
saturated Fat Content
38 g
unsaturated Fat Content
19 g
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