If you know me, you know that I am ridiculously obsessed and in love with any kind of yellow cake with chocolate buttercream. I don’t know what it is, there’s just something so awesome about them that I really really love. I’ve posted more about them than anything else. Love. I always picture them like a classic birthday cake. Soft fluffy yellow cake insides, silky chocolate buttercream outside, and colourful sprinkles all over the place. Love love love. They’re fun, cute, delicious, and remind me of being little.
Today I was doing some research for an upcoming project I have to do, 11 tabs and 4 books deep and then all of a sudden I was in the kitchen baking a cake. Whoops.
It was for research though, right? Yea, let’s go with that!
What’s in the middle? A little something I’ve decided to call cookie fudge. Ha.
Yellow Cake with Chocolate Buttercream #…I don’t know…5? 4?
4 1/2 large egg whites (153 grams)
1 cup whole milk (242 grams)
2 1/4 tsp vanilla (9 grams)
3 cups sifted cake flour (300 grams)
1 1/2 cups sugar (300 grams)
1 Tbsp + 1 tsp baking powder (19.5 grams)
3/4 tsp salt (5 grams)
1/4 cup custard powder (30 grams)
3/4 cup unsalted butter (170 grams)
Preheat your oven to 350F and grease and set aside two 8″ cakes pans.
Mix together the whites, vanilla, and a 1/4 cup of the milk and set aside. In a mixing bowl, combine all the dry ingredients. Add the butter and remaining 3/4 cup of milk and mix on low until everything is moistened. Scrape down the sides of your bowl. On medium speed, add the egg white/milk mixture in 3 additions, beating for about 20 seconds between additions to ensure even mixing. Divide the batter between the pans and bake for about 25-35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before icing.
here’s what I did to make the random frosting:
1 cup of soft butter
4 cups of icing sugar
3/4 cup cocoa
1 tbsp heavy cream
2 tbsp sour cream
1/2 cup melted white chocolate
splash of vanilla
Beat the butter until soft, then add the icing sugar one cup at a time, beating until fully incorporated each time. Then add the cream and vanilla. Beat until smooth. Add the cocoa and beat on low until incorporated. Add the sour cream and melted white chocolate and beat to incorporate. Save about 1 1/2 cups worth and stir in a bunch of cookie crumbs for the filling. Just like…a lot of cookie crumbs. Any kind you want!
Assemble the cake! Decorate however you’d like!