So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)
5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted
Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.
Beat together the sugar and butter until thoroughly combined.
Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.
Add the vanilla, salt, baking powder, and baking soda, stirring to combine.
Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.
Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean
After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*
Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**
* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.
** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.
I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?
Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.