Classic Yellow Cake with Chocolate Frosting

For the Wilton classes, I needed to buy the 8 inch and 10 inch, round cake pans. I had already received the 9 inch pans as a wedding present. I went to Williams Sonoma and used the gift certificate my husband had given me for Christmas. I bought two of each, which ran $14 and $16 respectively. On the back of the product information sheet was a recipe for classic yellow cake and chocolate frosting. Other recipes can also be found on their website.

For the cake:

4 ¼ cups (530g) cake flour
1 Tbsp plus 1 tsp baking powder
1 tsp salt
2 ¼ cups (560ml) milk
1 ½ Tbsp vanilla extract
20 Tbsp (2 ½ sticks / 315g) unsalted butter, at room temperature
2 ½ cups (625g) granulated sugar
5 eggs

For the frosting:

8 oz (250g) unsweetened chocolate, finely chopped
1 1/3 cups (345g) unsalted butter, at room temperature
3 cups (375g) confectioners’ sugar, sifted

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350°F (180°C). Grease and flour two 10-inch (25cm) round cake pans.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, combine the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans and spread the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

To make the frosting, in a heatproof bowl set over but not touching simmering water in a saucepan, melt the chocolate; let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 30 seconds. Add the confectioners’ sugar and beat until smooth, creamy, and slightly fluffy, about 3 minutes. Beat in the melted chocolate, scraping the sides and bottom of the bowl to evenly distribute the chocolate.

Place on cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly o top. Place the other layer, top side down, on the first layer. Spread the frosting over the top and sides of the cake. Refrigerate the cake for 30 minutes before serving to set the frosting.

Makes one 10-inch (25cm) cake.