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Yellow Layer Cake with Chocolate Frosting

Carla Hall
Servings: 1
30 to 60 min
Part 1 of 2

Simple Vanilla Cake

  • Ingredients
  • step-by-step directions
Yellow Layer Cake with Chocolate Frosting
  • For the Cake:
  • 1 Yellow Box Cake (batter prepared according to instructions)
For the Chocolate Buttercream:
  • 1 1/2 pounds Unsalted Butter (softened)
  • 1 1/2 7 1/2 cups Confectioner's Sugar cups 7 1/2 cups Confectioner's Sugar Cocoa Powder 7 1/2 cups Confectioner's Sugar
  • 2 teaspoons Salt
  • 3/4 cup Milk
  • 1 1/2 tablespoons Vanilla Extract
  • For the Cake: Preheat oven to 350 degrees F. Prepare the yellow cake mix according to the directions using 2 - 8 inch cake pans to bake.
  • Once the cakes have cooled completely remove from the pan. Using a serrated knife or dental floss, cut each cake in half horizontally.
  • For the Chocolate Buttercream: Using an electric mixer, beat butter until light and fluffy, about 3 minutes. 
  • In a medium bowl, whisk together the confectioner's sugar, cocoa powder and salt, making sure to whisk out any lumps. Sift mixture if lumps persist.
  • Slowly begin to add the sugar mixture to the butter, beating on low, until fully incorporated. Add the milk and vanilla and beat until mostly combined. Turn mixture to medium and beat for 5 minutes or until the frosting is glossy and fluffy. 
  • Place the first layer on a cake plate or stand. Using an offset spatula or butter knife, spread a 1/4 inch thick layer of the chocolate frosting onto the cake. Add another layer of cake and repeat the process until the last layer of cake is added.
  • Frost the top and sides of the cake with a very thin layer of frosting, this is called a crumb coat.Transfer the remaining frosting to a piping bag fitted with a medium star or fluted tip.
  • Using a skewer or knife, draw four lines across the cake creating 8 equal wedges like a pie. Continue the lines down the sides of the cake.
  • Staying within one wedge, start piping a zig-zag pattern from the center of the cake down the sides, holding the tip close to the cake. Repeat the process in each wedge piece to completely cover the cake in piped frosting. If serving within a few hours, leave out at room temperature. If serving later, place the cake in the fridge and remove an hour before serving so the icing can soften.
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