Grab this yellow cake recipe with fluffy fudge frosting and sprinkles from Layered: Baking, Building and Styling Spectacular Cakes. Happy Birthday, LAYERED!
Birthday week continues over here on Style Sweet!! I am just so overwhelmed with all your support for my dear cookbook Layered. I even made this yellow cake with fudge frosting video for you all! Huge thanks to my brother, Ryan Lindow, for another amazing video. Thank you all so very much!
This classic and easy Yellow Cake recipe will bring back memories of your favorite birthday treat! The luscious fudge frosting will have you diving back into the mixing bowl with a spoon every time! Combine them with some of your favorite sugary sprinkles and you have a flavor combination to die for.
Was this yellow cake right up your alley? Here are some similar recipes from yours truly:
Easy Chocolate Sheet Cake
The Best Devil's Food Chocolate Cupcakes
Triple Chocolate Fudge Cake
Yellow Cake with Fudge Frosting
- 3 ¼ cups cake flour
- 3 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 6 egg yolks
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cup whole milk
Chocolate Fudge Frosting
- 1 ½ cups unsalted butter softened
- ⅛ teaspoon salt
- ¼ tsp instant espresso powder
- 5 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup whole milk or heavy cream
- 8 oz semisweet or bittersweet chocolate melted and cooled
- Pre-heat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside.
- Whisk together the dry ingredients and set aside.
- Using an electric mixer, combine the butter and sugar until pale and fluffy (3 to 5 minutes). Beat in the egg yolks, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
- With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the milk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium for no more than about 30 seconds.
- Evenly distribute the batter between the two pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Let completely cool before slicing in half horizontally to create four, even layers (if desired).
Chocolate Fudge Frosting
- Using an electric mixer, cream the butter until soft and smooth.
- With the mixer on low, gradually add in the salt, espresso powder, sugar, cocoa, vanilla, and milk until incorporated.
- Mix on medium until soft and silky, yet not runny, adding more milk as needed.
- Stop the mixer and scrape down the bowl.
- Add in the melted chocolate and mix until combined.