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Classic butter cake layered with a rich dark chocolate frosting!

Yellow Layer Cake with Fudge Frosting

Classic butter cake layered with a rich dark chocolate frosting!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 8 large slices
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Ingredients
  

For the cake

  • 2 and 1/4 cups all-purpose flour (270 gms)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt, if using unsalted butter
  • 230 gms butter, at room temp
  • 1 and 1/2 cups caster sugar (285 gms)
  • 2 eggs, at room temp (see notes)
  • 1 tsp vanilla extract
  • 1/2 cup plain, thick yoghurt, at room temp (115 gms)
  • 3/4th cup whole milk, at room temp (190 ml)

For the frosting

  • 2 cups icing sugar (230 gms)
  • 2/3 cup cocoa powder (55 gms)
  • 100 gms butter, at room temp
  • 8 to 10 tbsps cream, at room temperature (preferably whipping cream but regular is fine too)

Instructions

  • First make the cake. Sift together the flour, baking soda, baking powder and salt, if using. Set aside.
  • Preheat the oven to 175 C and generously grease a 9 inch round springform tin. A regular round tin is ok too but springform makes it easier to un-mould and frost the cake.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and creamy, then add the eggs and vanilla. Beat on low speed till combined. You can also use a hand mixer and a deep mixing bowl instead of a stand mixer.
  • Now add the flour mixture slowly, alternating with the milk and yoghurt and beat on low speed until combined into a smooth and slightly thick batter. Doing this alternately prevents the batter from splitting when the liquids are added. However, a slightly grainy or curdled batter may still occur because the liquid proportion is pretty high. Don't worry if this does happen :)
  • Pour into the prepared cake tin and smoothen the top. Bake for 45 to 50 mins, covering the top loosely with aluminium foil about halfway through baking so that the top doesn't burn. The cake is done when a toothpick poked in the center comes out clean or only with a few moist crumbs. This cake takes a longish time to bake, and since all ovens are different, start checking for doneness around 40 minutes. If the top is browning too fast but the center is still raw, lower the temperature to 150 C, cover the tin loosely with foil and continue baking till done.
  • Allow the cake to cool in the pan for about 30 minutes, then, undo the sides of the pan and let it cool to room temperature. Then transfer it to the fridge to chill for about 1 hour which makes it easy to slice and frost. Leave the top and sides open to prevent sogginess.
  • To make the frosting, sift the sugar and cocoa very well, there should be no lumps. In a separate bowl, beat the butter with a hand mixer on low to medium speed until light and creamy, then add the sugar and cocoa mixture, alternating with the cream. Beat till smooth and slightly thickened. If you used whipping cream, soft peaks will form when you lift out the beaters. If needed, add more cream or whole milk a tablespoon at a time, to get the frosting to a thick, but spreadable consistency. Room temperature ingredients prevent the frosting from splitting. If it does appear split, it's likely because the butter or cream was either too warm or too cold. Place the bowl in the fridge for about 10 minutes, then beat gently to bring it together. Even if it's not super smooth, it's going to be yum!
  • When ready to frost, use a long, sharp knife to slice off any uneven bits on the surface of the cake, then slice the cake horizontally in the middle to create two layers. Using a large metal spatula or flat spoon, lift off the top layer and set aside.
  • Spread about 2/3rd of the frosting on the lower half of the cake in an even layer.
  • Now gently lift the top half of the cake, place it on the frosted lower half and press down lightly. Spread the remaining frosting on top and using a thin metal spatula, spread it evenly and push it down to the sides to coat them as well. You can smoothen the top completely or make a slightly swirly pattern. Decorate with grated chocolate or your favourite sprinkles!
  • Chill the cake for 30 minutes, then slice and dig in! Store refrigerated for a week, or freeze for longer. Happy baking!

Notes

*Make sure you're always measuring your flour with the 'spoon and level' method: fluff up the flour with a spoon in the container itself, then scoop and lightly fill the measuring cup up to the top without shaking or tapping the cup, then using the back of a knife, scrape the top of the cup to remove any excess flour. Repeat for as many cups as the recipe calls for.
*Eggs give this cake its signature colour and texture so substituting them will create a different result. This eggless butter cake is similar in flavour and while I haven't tried a layer cake version of it, it should work out just fine.
*Prep time does not including chilling and cooling time.
*Watch this cake come together on Instagram!
*Original recipe from Sally's Baking Addiction