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Yellow Cake with Double Chocolate Frosting

Recipe by Evelyn Marcella Rivera

A tender, buttery two-layer yellow cake made with sour cream and vanilla bean paste, topped with an ultra-rich double chocolate frosting featuring melted bittersweet and semisweet chocolate, cocoa powder, and a touch of espresso.

  • Total Time3 hours 5 minutes
  • Yield12 servings 1x

Ingredients

Units Scale

Cake

  • baking spray with flour
  • 2 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/3 cup neutral cooking oil (such as canola oil)
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla bean paste
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup whole milk, at room temperature
  • 3/4 cup sour cream, at room temperature

Frosting

  • 8 ounces bittersweet chocolate (60% cacao), finely chopped (about 1 1/3 cups)
  • 4 ounces semisweet chocolate (56% cacao), finely chopped (about 2/3 cup)
  • 2 teaspoons fine instant espresso
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups unsalted butter, softened (3 sticks)
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon fine sea salt
  • 1/2 cup honey or light corn syrup
  • 2 teaspoons vanilla bean paste

Instructions

  1. Prep Your Pans: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray and line bottoms with parchment paper.
  2. Cream and Combine: Beat sugar, butter, and oil with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes. Add eggs one at a time, beating until combined after each addition. Beat in vanilla bean paste.
  3. Alternate Wet and Dry: Sift together flour, baking powder, salt, and baking soda into a medium bowl. Whisk together milk and sour cream until smooth. With mixer on low, gradually add flour mixture alternately with milk mixture, beginning and ending with flour, beating until combined, 2 to 3 minutes. Divide batter evenly between prepared pans, spread even, and tap pans on counter to release bubbles.
  4. Bake and Cool: Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs, 32 to 35 minutes. Cool in pans 10 minutes, then remove and cool completely on a wire rack, about 2 hours. Trim layers flat with a serrated knife if needed.
  5. Make the Frosting: Microwave both chocolates and espresso powder in a large microwavable bowl on HIGH in 15- to 30-second intervals, stirring between each, until melted and smooth. Let cool 10 minutes. Process powdered sugar, butter, cocoa, and salt in a food processor until smooth, about 1 minute. Add honey and vanilla bean paste; process until smooth. Add cooled chocolate; process until smooth. Refrigerate in 5–10 minute intervals if too loose.
  6. Frost the Cake: Remove parchment paper. Place one cake layer on a plate, spread 1 cup frosting on top. Add second layer. Spread remaining frosting over top and sides as desired.

Notes

All dairy ingredients must be at room temperature for proper emulsification. The espresso powder amplifies the chocolate flavor without adding a coffee taste. If the frosting is too soft after processing, refrigerate in 5–10 minute intervals, stirring occasionally, until spreadable. Cake layers can be baked a day ahead, wrapped tightly in plastic wrap, and stored at room temperature.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 620
  • Sugar: 52
  • Sodium: 380
  • Saturated Fat: 20
  • Protein: 6

Find it online: https://blesseddish.com/yellow-cake-with-double-chocolate-frosting-that-fixes-everything/