Classic Yellow Cake with Whipped Chocolate Frosting

By chelyc13

From Grandbaby Cakes

Ingredients

• CAKE:
• 1 cup unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 7 large eggs, room temperature
• 3 cups sifted cake flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream room temp
• 1/3 cup vegetable oil
• 1 tablespoon vanilla extract
• FROSTING:
• 3/4 cup unsalted butter, room temp
• 5 cups confectioners' sugar
• 1 cup unsweetened cocoa powder
• pinch salt
• 1 cup heavy cream, cold
• 1 tablespoon vanilla extract

Preparation

Step 1

FOR CAKE:

Preheat your oven to 325. Liberally prepare 3 9 inch round cake pans with the nonstick method of your choice.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt, baking powder, and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. The finished batter should be pale yellow and have a silky texture.

Pour the batter into the prepared pan sna bake for 27 to 32 minutes, or until a toothpick inserted into the center of a layer comes out clean - but just barely. it is crucial that this cake not be overbaked! the layers should have a rich golden color and a spongy texture.

Let the layers cool in the pans for 10 minutes, then invert onto wire racks. let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.

FOR FROSTING:

In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat for 2 minutes on high speed. Turn your mixer down to low speed and slowly add the confectioners' sugar, cocoa powder, and salt. Once everything is fully incorporated (frosting will look crumbly) turn your mixer back up to high speed. Add the heavy cream and vanilla extract. Whip until the frosting is fluffy and smooth.