Friday, October 21, 2011

Celebration Cake: Yellow Layer Cake with Chocolate Sour Cream Frosting

This cake is a classic, with a little twist in the icing. I don't know about you, but I grew up eating good old fashioned yellow cake with chocolate icing for almost every birthday celebration. Often times, it was from a cake mix and canned frosting, and every time, every last crumb was licked from the plate. I just love the combination of flavors and the warm memories that the taste, smell and texture immediately bring back, memories that seem but a breath away. My birthday is in about 2 weeks...I think I might make this cake again for myself! I might even share a slice or two!

Snuggle buddies!

I got this recipe from Smitten Kitchen (one of my favorite food blogs...actually the first food blog I ever saw!) and I will say that I loved the cake, and the icing was a nice change, but next time I make this I might opt for a good old fashioned chocolate buttercream or fudge icing. When I tasted the sour cream icing by itself, I almost cried and threw it out, I thought it was just too sour. But after the initial surprise, I really ended up liking the tang. Especially once it was on the cake, the icing gave the sweet cake a nice balance. Everyone that ate the cake basically licked their plates clean (even non-cake eaters such as my husband), so I would say that is a positive endorsement!

Shafer usually falls asleep with this toy in her paws!

So, make this cake for a celebration, make this cake when you need a lift in spirits, or make this cake just because you want to! Enjoy!

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Ingredients for Yellow Layer Cake:

4 cups plus 2 tablespoons of cake flour
2 teaspoon of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of table salt
2 sticks of butter, softened
2 cups of sugar
2 teaspoons of vanilla
4 large eggs, at room temperature
2 cups of buttermilk

Steps for Yellow Layer Cake:
1. Preheat the oven to 350 degrees and gather your ingredients.

2. Butter two 9-inch round cake pans and line with parchment paper, then butter the parchment paper. You want to do everything that you can to keep your cake from sticking to the pans. There is nothing more disheartening in the kitchen then having your cake fall apart because it sticks to the pan.

3. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

4. In your electric mixer beat the butter and sugar together until pale and fluffy.

5. Add the vanilla to the butter and sugar mixture.

6. Add the four eggs one at a time.

7. Slowly add in the buttermilk until just combined. Do not panic, indeed, the mixture will look curdled!

8. Slowly add the flour mixture, mixing until just combined.

9. Spread the batter into the cake pans.

10. Bake in the 350 degree oven until golden and a toothpick can be inserted and cleanly removed (no cake batter).

11. Cool for at least ten minutes and then carefully remove from the pans and let cool fully before assembling with the icing. Also, take off the parchment.

Ingredients for Chocolate Sour Cream Icing:
16 ounces of semisweet chocolate, chopped
2 1/4 cups of sour cream, at room temperature (I used lower fat)
1/2 cup of light corn syrup
3/4 teaspoon vanilla

Steps for Chocolate Sour Cream Icing:

1. Melt your chocolate either in a double broiler or in the microwave. I used the microwave and it really does not take much time at all to melt the chocolate. Cook for 30 seconds and remove to stir. Place back in the microwave 2 to 3 more times for 15 seconds, stirring between each heating. You will be surprised at how quickly the chocolate melts.

2. Let the chocolate cool until lukewarm.
3. Whisk together the sour cream, the corn syrup, and vanilla extract until combined.

4. Add the lukewarm chocolate slowly and stir until the mixture is fully combined.

5. Let the icing cool in the fridge for about 30 minutes. If the icing gets too stiff, leave it on the counter until it softens, this will take just a few minutes.

1. Cut one of the layers a bit to level it so that it is not so round.

2. Add the icing to the bottom layer and then place the top layer on top. Then continue to ice the entire cake.

3. Add fun sprinkles or candles and enjoy!

 Shafer's favorite spot!

Cort's favorite spot!

1 comment:

  1. (ps... catching up on previous posts!)

    Suzie, is it sad that I've never baked a cake? :) Not sure this would be the one to start with but I'd really like to try out a basic cake with a simple butter cream icing at some point. I know James would love that too, especially with the holidays around the corner. Any suggestions?