Oh, wow, another score with my Secret Recipe Club match! I was paired up with a dear blogger friend…Lynne of 365 Days of Baking! And this was just a week or so after I won her amazing giveaway package on the 1 year anniversary of her blog! I was tickled pink when I saw my match. Lynne’s blog was conceived with the idea of baking something different everyday for a full year…so if you want a great recipe with a review AND rating, this is the place to go.
Hubby, Bill, asked AGAIN (3rd year in a row) for a yellow cake with chocolate frosting for his birthday. When I casually mentioned the chocolate chip Bundt cake I was planning to bake him, I was told I would get a chainsaw on my birthday…despite any hints of a new purse or the latest high end kitchen gadget. After a bit of back and forth and a case of hiccups from hysterical laughter on my part, I came to Lynne’s blog, knowing she’d have an excellent recipe. What I appreciate most is her rating system of 1-4. This cake (and her icing) was given 4 rolling pins….I had found a winner! This is the BEST yellow cake I’ve made…moist and tender. And the glossy frosting makes for a gorgeous presentation. Thanks so much, Lynne!!!
PS…this cake cuts like a dream chilled, but tastes best at room temperature.
2 sticks (one cup) butter, room temperature, plus more for pan
1½ cups all-purpose flour, plus more for pan
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla
1 ¼ cups milk
Preheat oven to 350º. Butter two 9 inch cake pans, line bottoms with parchment. Butter parchment, then dust with flour; set aside. In a bowl, whisk together flours, baking powder, and salt; set aside.
In the bowl of a mixer fit with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then mix in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition.
Pour batter into prepared pans, and smooth tops with an offset spatula.
Bake until the cake is golden brown and a cake tester inserted in the center comes out clean, 30-35 minutes.
Let cool on racks about 10 minutes, then remove from pans, peel off parchment and allow to cool completely. Make icing.
Chocolate Icing…adapted from Martha Stewart’s Baking Handbook
1 pound semi-sweet chocolate, chopped
6 tablespoons Dutch-process cocoa
6 tablespoons boiling water
3 sticks (1 1/2 cups) of butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
Gently melt chocolate in microwave, stopping and stirring at 30 second increments till melted and smooth. Set aside to cool to room temperature, about 15 minutes.
Stir together cocoa and boiling water till cocoa is dissolved.
Put butter and powdered sugar in bowl of mixer fit with a paddle attachment. Beat till fluffy, about 2-3 minutes. Add vanilla and mix. Add cooled chocolate and mix till well combined. Add cocoa mixture and beat into frosting.
Frost cake as desired.