Yellow cake with Chocolate frosting

A classic, nostalgic cake that we all grew up with. Our version of yellow cake with chocolate frosting is made with our organic Mediterranean 00 flour, and is so simple to put together...it is the sophisticated cake mix equivalent. 

 Download a printable version of the recipe here.

Yellow Cake with Chocolate Frosting

Yield: 3 8-inch cakes (350g each) 

Ingredients:

Cake sponge:

280g BSM Mediterranean 00 flour

260g cane sugar

10g baking powder

4g fine sea salt

160g grapeseed oil

3 large eggs (room temp)

3 large yolks (room temp)

12g vanilla extract

240g full fat buttermilk

Chocolate frosting:

450g confectioner’s sugar

75g cocoa powder

4g fine sea salt

170g unsalted butter (room temp)

35g whole milk (room temp)

50g mayonnaise (Duke’s used here)

8g vanilla extract

Multi-colored sprinkles

Method:

Preheat an oven to 325°F.

In the bowl of a stand-up mixer, combine the flour, sugar, baking powder, and salt. Whisk on low for 1 min using the whisk attachment.

In a separate bowl, combine the grapeseed oil, eggs, yolks, buttermilk, and vanilla. Whisk to incorporate. Add the wet ingredient mixture in a steady stream to the dry ingredient mixture while the whisk setting is on low. Whisk on low just until the dry mixture is hydrated. Scrape the sides of the bowl to ensure the dry bits are incorporated. Fold toward the end, and do not over mix the batter!

Spray three 8-inch round cake pans with pan spray. Place a piece of parchment cut to size at the base of each cake pan. Divide the batter between the three pans, about 350g each.

Bake for about 25 min or until a cake tester or toothpick comes out clean. Remove the cakes from the pan, and allow to cool completely before frosting.

Chocolate frosting:

Sift the confectioner’s sugar and cocoa powder together in the bowl of a stand-up mixer. Add the salt and room temperature butter. Whisk on low until it just starts to come together. Add the mayonnaise, vanilla extract, and milk. Whisk on medium high until smooth and fluffy.

Assembly:

Trim the round tops of each cake layer to level each layer. Spread an even amount of frosting inbetween each layer, then frost the assembled cake with the remaining frosting.  Sprinkle the top with sprinkles or decorate how you prefer!

This cake will keep at room temperature for up to 5 days covered, or refrigerate to extend the life.