PREP TIME: 45 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 1 HOUR 20 MINUTES | SERVINGS: 12 SLICES
This cake is nothing but dreamy and nostalgic. Tender, rich, and a delicate cake that reminds me of my childhood. It’s a pretty amazing cake topped with loads of creamy fudge frosting and colourful sprinkles!
INGREDIENTS
CAKE:
2 1/2 c. cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 c. buttermilk or sour milk
1/4 c. oil
2 teaspoons vanilla
1 c. butter room temp.
1 3/4 c. sugar
2 whole eggs
2 Egg yolks
FUDGE FROSTING:
2 c. butter room temp
1 1/2 c. cocoa
1 teaspoon vanilla
1/2 c. corn syrup
6 c. confectioner’s sugar
4 tablespoons cream or milk may need to use up to 6 tbsp
Optional: sprinkles
HOW TO MAKE CLASSIC YELLOW CAKE WITH FUDGE FROSTING
TO MAKE THE CAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready two 8-inch round cake pans. Grease, flour, and set aside.
Step 2: Add the cake flour to a bowl along with the baking powder, baking soda, and salt. Mix well, then set aside.
Step 3: Add the buttermilk, oil, and vanilla to a different bowl. Whisk and set aside.
Step 4: Using an electric mixer, beat the butter and sugar in a large mixing bowl on medium/high speed for a few minutes until light and fluffy. Add the eggs, a piece at a time, mixing on medium speed every after each addition until well combined. Next, add the egg yolks and whisk on medium speed until just mixed.
Step 5: Beat a third of the dry mixture at medium speed until just combined. Then, add half of the liquid mixture, mixing on medium until just mixed. Add another third of the dry mixture, beating on medium until just incorporated. Now, add the remaining half of the liquid mixture and mix until just combined. Lastly, add the rest of the third of the flour mixture and beat until just mixed.
Step 6: Mix again after scraping down the sides of the bowl for only 10 seconds. Make sure not to over-mix the batter. Then, into the prepared pans, pour the batter and evenly spread. Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove from the oven when done and onto a cooling rack. Allow the cakes to cool in the pans for at least 15 minutes. Then, turn the pans directly on the racks and let the cakes cool completely.
FUDGE FROSTING:
Step 8: In a saucepan, melt the butter over low to medium heat.
Step 9: Add the cocoa to the melted butter and whisk for a few minutes over low/medium heat until the chunks are gone. Remove from the heat, then stir in the vanilla extract and corn syrup. Allow the mixture to cool to room temperature.
Step 10: To a mixing bowl, transfer the mixture, then add in 3 cups of confectioner’s sugar. Add a couple of tbsp of milk or cream and whisk using an electric mixer on medium speed.
Step 11: Add a tbsp at time milk if the consistency is too thick, mixing every after each addition until you have a smooth consistency.
Step 12: Onto the cooled cake, spread the frosting. If desired, sprinkle the cake with colourful sprinkles.
NUTRITION FACTS:
Calories: 992kcal | Carbohydrates: 126g | Protein: 7g | Fat: 54g | Saturated Fat: 31g | Cholesterol: 184mg | Sodium: 699mg | Potassium: 292mg | Fiber: 4g | Sugar: 100g | Vitamin A: 1540IU | Calcium: 88mg | Iron: 2mg
Ingredients
- CAKE:
- 2 1/2 c. cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 c. buttermilk or sour milk
- 1/4 c. oil
- 2 teaspoons vanilla
- 1 c. butter room temp.
- 1 3/4 c. sugar
- 2 whole eggs
- 2 Egg yolks
- FUDGE FROSTING:
- 2 c. butter room temp
- 1 1/2 c. cocoa
- 1 teaspoon vanilla
- 1/2 c. corn syrup
- 6 c. confectioner's sugar
- 4 tablespoons cream or milk may need to use up to 6 tbsp
- Optional: sprinkles
Instructions
TO MAKE THE CAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready two 8-inch round cake pans. Grease, flour, and set aside.
Step 2: Add the cake flour to a bowl along with the baking powder, baking soda, and salt. Mix well, then set aside.
Step 3: Add the buttermilk, oil, and vanilla to a different bowl. Whisk and set aside.
Step 4: Using an electric mixer, beat the butter and sugar in a large mixing bowl on medium/high speed for a few minutes until light and fluffy. Add the eggs, a piece at a time, mixing on medium speed every after each addition until well combined. Next, add the egg yolks and whisk on medium speed until just mixed.
Step 5: Beat a third of the dry mixture at medium speed until just combined. Then, add half of the liquid mixture, mixing on medium until just mixed. Add another third of the dry mixture, beating on medium until just incorporated. Now, add the remaining half of the liquid mixture and mix until just combined. Lastly, add the rest of the third of the flour mixture and beat until just mixed.
Step 6: Mix again after scraping down the sides of the bowl for only 10 seconds. Make sure not to over-mix the batter. Then, into the prepared pans, pour the batter and evenly spread. Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove from the oven when done and onto a cooling rack. Allow the cakes to cool in the pans for at least 15 minutes. Then, turn the pans directly on the racks and let the cakes cool completely.
FUDGE FROSTING:
Step 8: In a saucepan, melt the butter over low to medium heat.
Step 9: Add the cocoa to the melted butter and whisk for a few minutes over low/medium heat until the chunks are gone. Remove from the heat, then stir in the vanilla extract and corn syrup. Allow the mixture to cool to room temperature.
Step 10: To a mixing bowl, transfer the mixture, then add in 3 cups of confectioner's sugar. Add a couple of tbsp of milk or cream and whisk using an electric mixer on medium speed.
Step 11: Add a tbsp at time milk if the consistency is too thick, mixing every after each addition until you have a smooth consistency.
Step 12: Onto the cooled cake, spread the frosting. If desired, sprinkle the cake with colourful sprinkles.
