Courtney, from Cake by Courtney, showed us how to make the perfect yellow birthday cake with chocolate frosting and sprinkles - a classic cake anyone can make! You can follow Courtney's Instagram @cakebycourtney or visit her website here for more recipes. You can sign up for her next class at Albion Fit here. The class is at the end of August.
Classic Yellow Cake and Chocolate Frosting
Yield: 8" inch, 3 layer cake
For the Cake (adapted from Grandbaby Cakes)
2 sticks unsalted butter, room temperature
1/3 cup canola oil
1 teaspoon salt
2 1/2 cups granulated sugar
5 whole eggs, room temperature
2 eggs yolks, room temperature
3 cups cake flour
2 teaspoons baking powder
1 cup sour cream, room temperature
1 tablespoon clear vanilla extract
1 teaspoon butter extract
For the Chocolate Frosting (adapted from Sweetapolita)
2 cups unsalted butter
4 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract
Pinch of salt
10 oz. good quality milk chocolate, chopped, melted and cooled
1/2 cup heavy whipping cream
For the Cake
1. Preheat the oven to 350 degrees F. Prepare three 8" round cake pans with butter or non-stick spray, parchment and flour dusting. Set aside.
2. In a medium size bowl, sift the cake flour and baking powder. Set aside.
3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes.
4. Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated.
5. Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated. Then add half of the sour cream and blend well, and lastly, add the remaining flour mixture and mix until incorporated.
6. Add the clear vanilla extract and butter extract and beat on low until incorporated. SCrape down the sides of the bowl and mix on low for another 30 seconds.
7. Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to overbake.
8. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
9. Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.
For the Frosting
1. In a bowl fitted with a paddle attachment, combine the confectioners' sugar and butter. Beat on low speed for one minute.
2. Add vanilla and salt and beat until combined.
3. Add the melted, cooled chocolate and beat on medium speed until smooth, about two minutes.
4. With the mixer on low speed, slowly add the whipping cream. Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.