Classic Yellow Cake with Chocolate Frosting

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 4 oz Baking chocolate, unsweetened
  • 3 1/2 tsp Baking powder
  • 4 1/2 cups Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 4 tsp Vanilla, pure

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/2 cups Milk

Found on urbanbakes.com

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups milk
• 1 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup unsalted butter, softened
• 4 oz. unsweetened baking chocolate, melted and cooled
• 1 tablespoon pure vanilla extract
• 1/4 cup milk
• 4 1/2 cups confectioners sugar

Directions

• Heat oven to 350 degrees F. Grease and lightly flour 3 8-inch round baking pans; set aside.
• In large bowl, using a hand mixer on low setting, mix all CAKE ingredients for about 30 seconds. Increase speed to medium-high and continue to beat batter until blended. Pour about 1/3 high into each pan.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Allow cakes to cool in pans for 15 to 20 minutes. Place a plate over the pan and invert to release cake onto the plate. Allow cakes to continue cooling to room temperature before wrapping in plastic wrap and chilling in the refrigerator.
• In large bowl, beat butter and chocolate until blended. Mix in vanilla and milk.
• Gradually add confectioners sugar and beat until completely blended. Note: for thicker consistency, add more confectioners sugar by 1/2 cup at a time; for thinner consistency, increase milk by 1/2 tablespoon at a time.
• Remove cakes from fridge, discard plastic wrapping and set cakes above a flat leveled surface. Using a long serrated knife, at eye level to the cake, cut the dome-shaped tops of each cake to create an even flat surface; discard scraps.
• Generously place about 1 cup of frosting onto cake #1. Using an angled spatula, spread frosting evenly across the surface. Stack cake #2 above cake #1 and repeat frosting the top. Repeat process for cake #3. Note: frosting may spill over the sides of the cakes, it will be used.
• Using the angled spatula, evenly frosting around the sides of the cake and generously apply more frosting on the top. Use the back of a tablespoon to whisk frosting creating peaks and waves. This technique can be applied onto the sides of the cake or for a straight edge surface, use a bench scraper to glide along the sides of the cake to remove excess frosting.