Yellow Cake with Chocolate Silk Frosting

Yellow Cake with Chocolate Silk Frosting Using Petal Technique

Ya know how there are certain recipes that no matter how many different ones you try you just can't find the perfect one?  Well sometimes I try so many recipes for the same thing that I start to wonder, "Maybe this is just how it's supposed to taste and I don't like it.  Hmm...".  I have a handful of those foods.  Like, for example, apple pie.  I have cooked so many apple pies it's not even funny.  And it got to the point where I just came to the conclusion that maybe I just don't like apple pie.  Ya follow me?  Well, anyway, it turns out I do like apple pie.  It just took me a 100 and 1 recipes and not giving up to get there.

On the flip side there are foods out there that I love soooo much that it can be mediocre or fabulous or  just okay or mouth watering and I will enjoy it.  Off the top of my head... sloppy joes and pulled pork.  You have to really botch it for me to not enjoy it.

Well, yellow cake has pretty much been my archenemy.  I have tried everyones.  I mean everyones.  People who's cookbooks I salivate over.  I won't name names, but people who I believe are the authority in baking.  Yet when it comes to yellow cake everyone seems to miss the mark.  So the question must be raised.  Do I dislike yellow cake?  Or does everyone just make it badly?

It's certainly not my technique.  I take all the necessary precautions one must take when baking yellow cake.  No over mixing.  Making sure it has enough fat content.  Not over baking.  Blah, blah, blah.  And then bad cake comes out of the oven.  Well today I had had enough.  I am baking my mother in law a birthday cake.  Frosting it.  And sending it 3,000 miles away.  And I will be ****** if it will be a dry tasteless cake.  I will be******.

So today I pushed the recipes, blogs, cookbooks, etc... aside and made my very own original cake thank you very much.  And the result was tasty.  This cake is most definitely moist.  Has a dense soft chewy crumb.  Did I say chewy?  Yes, chewy.  It springs back in your mouth but in a delightful way.  
This is by far the best yellow cake I have made thus far.  Hopefully, it can withstand the three day journey.  So Happy Baking to me!  And Happiest of Birthdays to Corinne!


Please hop on over to the tutorial on frosting using the Petal Technique.  The chocolate silk frosting is to die for.  It is far and away my favorite chocolate frosting.  Of course, it came from the awesome Amy's Breads one of most favorite and used cookbooks.  Do yourself and the people around you a favor and buy this cookbook.  It does not disappoint.

1.5c AP Flour
1.5c Cake Flour
2c Sugar
1T Baking Powder
1t Kosher Salt
1c Buttermilk
1/2c Vegetable Oil
1/4c Milk
3 Whole Large Eggs Plus 1 More Yolk
1T vanilla extract

Preheat oven to 350 degrees.  Butter/Flour (I just use Baker's Joy) two 9 inch pans and line the bottom with parchment paper.

In a medium bowl mix the flour, baking powder, and salt together.

Using your mixer fitted with a paddle attachment cream the oil and sugar for two minutes.  Its appearance won't change much.  Add in the vanilla.  Mix in the eggs one at a time until incorporated.

Mix in half the flour mixture.  Mix in all the milk.  Mix in the remaining flour.

Divide between the two pans.  Bake for 24-29 minutes rotating halfway through.  Bake until just done.  Meaning bake till the edges just slightly pull away from the pan or till the top just springs back.  Do not over bake!!!!!

Place on wire rack till the pans have cooled enough to take the cakes out.  Remove the parchment paper and let it cool thoroughly.

Go to the tutorial on the Petal Technique for instructions on frosting.  


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