Classic Yellow Cake with Chocolate Frosting

Fine and Feathered - From Scratch Yellow Cake with Chocolate Frosting

Last week turned into a busy one, and was topped off with a great day of hosting most of my family for my sister, Melissa's birthday! It really one fun, and I got to play with making some cake from scrach.

Classic Yellow Cake

(Adapted from Martha Stewart)

2 sticks (1 cup) unsalted butter (room temperature)

1 1/2  cups AP flour

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Preheat oven to 350 degrees. Grease two 9-by-2-inch round cake pans (I used three and just had smaller layers) and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, approximately 25 to 35 minutes. Be careful not to overbake Transfer pans to a wire rack to cool.

Chocolate Frosting

(from Grandbaby Cakes)

2 sticks unsalted butter, room temperature

4 cups confectioner's sugar

1/2 cup cocoa powder

1 tablespoon pure vanilla extract

3 tablespoons milk

Add butter, confectioner's sugar and cocoa powder to bowl of mixer and mix on high speed until smooth. Add in vanilla extract and milk until frosting is fluffy and smooth.

Fine and Feathered - From Scratch Yellow Cake with Chocolate Frosting