Servings : Serves 1-16
This is THE cake that brings back the happiest memories from my childhood! A delicious golden yellow cake with a light and luscious milk chocolate frosting! Simple and rustic but also timeless and perfect for any occasion or celebration. No mater how old I get, this is still the cake that makes my heart happy!
Ingredients for Yellow Cake
- 2 1/2 cups cake flour (300 gm)
- 1 1/2 cups granulated sugar (300 gm)
- 1 cup butter (225 gm)
- 1 cup buttermilk (200 ml)
- 3 whole eggs (separated)
- 2 egg yolks
- 3 tsp baking powder
- 3/4 tsp salt
- 3 tsp vanilla essence
- pinch of yellow food colouring (optional)
Ingredients for Milk Chocolate Frosting
- 1/2 cup butter (112 gm)
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup semi sweet or milk chocolate, melted and cooled
- 2 cups icing sugar
- 3-5 tbsp whipping cream or whole milk
- pinch of salt
- 1/4 tsp instant coffee powder (optional)
- 1 tsp vanilla essence
Instructions for Yellow Cake
Preheat oven to 180C. Grease and line two 8" round cake pans.
Sift/sieve the flour with the salt and baking powder. Set aside.
To make cake flour out of plain/all purpose flour, simply remove 2 tbsp from each cup of flour and substitute with 2 tbsp cornflour/cornstarch. Sift together to combine.
To make buttermilk, measure out 1 cup of whole milk. Add 1 tbsp lemon juic to it and allow to sit for about 10-15 minutes. Stir and use.
Eggs are easier to separate when they are cold. So separate the eggs whilst cold then cover and allow them to come to room temperature. All the ingredients must be at room temperature before baking.
In a mixing bowl, add the butter and sugar. Beat until light and creamy. Take your time and do not rush, the lighter this mixture is the fluffier your cake will be. Add the 5 egg yolks one at a time, beating well after each addition. Add the vanilla essence and a pinch of food colouring and mix.
Now add a third of the flour and beat on low speed until combined, then add half the buttermilk. Again beat the batter until the buttermilk is mixed in. Add another third of the flour, mix it in, and then add the remaining buttermilk and mix again. Finally add the last of the flour. Beat on low speed just until everything is well combined. Do not overmix.
Remove the beaters or whisk attachments and wash them. Dry them thoroughly and then use them to whisk the 3 egg whites in a separate bowl until peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks can be seen.
Divide the batter between the two pans and tap each pan a couple of times on the counter to remove any air bubbles. Bake in the preheated oven for about 25 minutes or until a skewer inserted in the centre comes out clean.
Turn the cakes out onto a cake rack and allow to cool completely before frosting and decorating.
Instructions for Milk Chocolate Frosting
Before you start make sure the chocolate is melted and cooled at room temperature and the icing sugar and cocoa powder are both sieved so there are no lumps.
In a large bowl beat the butter until light and fluffy. Add the melted and cooled chocolate, cocoa powder, icing sugar, instant coffee powder (if you are using it) and pinch of salt. Beat until the frosting is light and creamy. Add the vanilla essence and then the cream, a tablespoon at a time while beating. Stop adding cream once you reach a soft, light and airy spreading consistancy. Taste and adjust, you can add more cocoa powder to reduce the sweetness, more icing sugar for added sweetness or to thicken the consistency.