Classic Yellow Cake with Fudge Frosting

Our contributor, Tessa Huff, is sharing a classic cake recipe today….

Often times I find myself trying to come up with the most interesting flavor combinations or innovative ways to incorporate seasonal produce.  But sometimes we just need to go back to basics.  While some cakes are dripping in caramel sauce and encrusted in candy (although that can be delicious too), some cakes don’t need any extra fuss or pizzazz to taste great.

This Classic Yellow Buttermilk Cake with Fudge Frosting is the quintessential layer cake.  It is the kind of cake that I can picture grandmas baking with their little ones or children devouring with big glasses of milk.  The fluffy fudge frosting is exactly what I can imagine birthday candles being blown out from.  This is not one of those “too pretty too eat cakes.”  The rustic swirls of frosting are inviting, prompting everyone to grab a fork and dig right in!

This cake recipe is the perfect go-to recipe for any occasion.  Made with real butter, pure vanilla, and rich buttermilk, it is velvety and extremely versatile.  The fudge frosting is extra chocolatey but not overly sweet.  Here, it is used as both a filling and a frosting, without overpowering the moist cake layers.  It is the kind of frosting you can eat by itself with a spoon.  Save this in your recipe box – you’ll definitely find yourself making it year after year, trust me.

CLASSIC YELLOW BUTTERMILK CAKE WITH FUDGE FROSTING
a recipe by Tessa Huff

For the Yellow Buttermilk Cake

1 cup unsalted butter, softened
1 3/4 cup granulated sugar
3 eggs + 2 egg yolks
1 tablespoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk

1. Preheat oven to 350 degrees.  Prepare three 8 inch cake pans and set aside.  Sift together dry ingredients and set aside.
2. With an electric mixer, beat butter on medium-high until creamy.  Add in the sugar and mix until light and fluffy.  Turn the mixer down to medium-low and add in the eggs, one at a time.  Add in the vanilla.
3. Stop mixer and scrape down the sides and bottom of the bowl.
4. With the mixer on low, add in half of the dry ingredients.  Mix until flour is just combined and then stream in the buttermilk. Add in the remaining dry ingredients and mix until smooth.
5. Pour batter into prepared pans and bake for about 22 minutes or until golden.  Cool cakes on a wire rack.

 

For the Fudge Frosting:

1 1/4 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar, sifted
3/4 cup unsweetened cocoa powder
4 ounces dark chocolate, melted
1/4 teaspoon salt
2 teaspoons vanilla extract
2 – 4 tablespoons milk
1 tablespoon + 1 teaspoon light corn syrup

With an electric mixer, beat together the butter and melted chocolate until creamy.  Carefully add in the remaining ingredients and mix until smooth and combined.  Add more or less milk until desired consistency is achieved.

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My Raspberry Earl Grey Cake
My Lemon Meringue Cake
My Orange Creamsicle Cake
My Banana Choco Hazelnut Cake
My Rose Buttercream Cake