Surprise kids back in school with a tasty yellow butter cake
August 27, 2013 12:50PM
Yellow Butter Cake with Chocolate Frosting
Yield: 12-16 servings
For the cake:
2 sticks (1 cup) unsalted butter, at room temperature1
1/2 cups all-purpose flour1
1/2 cups cake flour 1 tbsp. baking powder
1 tbsp. baking powder
3/4 cups sugar 4 eggs 2 tsp. vanilla extract 1
2 tsp. vanilla extract
11/4 cups milk
For the frosting:
1 lb. semisweet chocolate, finely chopped 6 tbsp. Dutch-process cocoa powder 6 tbsp. boiling water 1 stick unsalted butter, at room temperature 1 cup shortening
6 tbsp. Dutch-process cocoa powder
6 tbsp. boiling water
1 stick unsalted butter, at room temperature
1 cup shortening
Preheat the oven to 350˚F. Line the bottoms of two 9-inch round cake pans with parchment paper. Spray pans with nonstick spray or coat with butter and flour. In a medium bowl, combine both flours, baking powder, and salt. Whisk together with a fork and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in parts, alternating with the milk.
Divide the batter between the prepared baking pans. Bake until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes before removing from pans. Let the cakes cool completely before frosting.
To make the frosting, place the chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat and let cool to room temperature, about 25-30 minutes. Chocolate will re-thicken, but should not reach its solid state. Combine the cocoa powder and boiling water in a small bowl and stir until the cocoa is dissolved.
In the bowl of an electric mixer, beat the butter, shortening, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes. Add the melted chocolate; beat on low speed until combined, 1-2 minutes. Beat in the cocoa mixture until well blended. Frosting will be very soft. To frost, place frosting in refrigerator until desired firmness is reached.
Assemble cake by placing one layer on cake plate. Top with frosting and smooth over top of cake, being sure to reach edges. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting. Refrigerate, covered, for up to 3 days. Let come to room temperature before serving.
Adapted from “Yellow Butter Cake” from Martha Stewart’s
Updated: September 29, 2013 6:13AM
Back-to-school season comes with enough pressures in the kitchen. Wholesome breakfasts, healthy lunches and sit-down dinners take a toll on the creative process, and when it comes to after-school snacks, so many more pressures accompany the menu for your little gourmand.
Low-fat, high-protein, low-sugar, or whole-grain — the demand for healthy after-school options outweigh the demand for taste and satisfaction for your little scholar.
What’s wrong with a sweet reward?
An old-fashioned yellow butter cake with thick, fudgy frosting will bring a smile to your hungry students after an 8-3 day.
Served with a glass of frosty milk, it’s a rewarding snack (albeit not necessarily a healthy one), and the perfect fuel before the evening’s homework.
This simple recipe will whip up quickly and without a lot of fuss. There is no sifting of ingredients or separating of eggs. It’s just a straightforward yellow cake that bakes up flavorful and slightly dense, like a pound cake. Preparation time is minimal, making this cake ideal for any theme variations.
It works well as a cupcake batter and can be sliced without messy crumbs if used in a torte recipe. But sitting atop a cake plate on the kitchen counter and ready for the taking after a long day is one of this cake’s greatest callings.
Smothering the cake is a chocolate buttercream made of a full pound of chocolate. Despite the heavy ingredients, it isn’t an overly rich or cloyingly sweet frosting, but it does divide up the denseness of the butter cake with a sweet surprise.
Perfect as a dessert, the sweetness is mild enough to also be used a snack — midnight or after school. The cake lasts for days, making it the ideal surprise for your back-to-school student after a hard day’s work.