This post is going to be short and sweet due to the fact that I leave for the airport in 3 hours and have not even started packing! #whatsnew I am headed to Seattle for the International Food Bloggers Conference. Make sure to follow me on Instagram for all the fabulous Seattle eats and drinks!
We have been experiencing a massive heatwave here in San Diego for the past couple of weeks The day that it broke I baked 3 cakes and two batches of cookies. I am so happy I baked that much because the heat returned as quickly as it left! Because of my baking hiatus, our egg pile had quickly grown. With 9 chickens happily laying everyday, baking is essential, or at least a good excuse.
With all of the extra eggs, I knew it was time to make my grandmother’s yellow cake. She made this for every birthday growing up, and it is my absolute favorite cake recipe!
The base of a good yellow cake is egg yolks. Eight of them to be exact. Now I know that this is a lot, but trust me when I say that it is sow worth it! Keep the egg whites and make a batch of French macarons, homemade marshmallows, or a spectacular Swiss meringue buttercream.
The cake is everything that I remembered it to be. Light and airy and the perfect companion to a chocolate fudge frosting. The combination of creamy Plugrá Butter and the egg yolks makes for a buttery chocolaty bite. Adorned with sprinkles, this is the perfect way to say “Happy Birthday” or a simple “Happy Thursday.” I made this cake in three 7 inch pans because I like small/tall cakes, but it can also be made in two 9 inch pans. Enjoy!
- 1 cup Plugrá butter , salted and room temperature
- 1 and 1/2 cups white sugar
- 8 egg yolks , room temperature
- 3/4 cup buttermilk , room temperature
- 1 and 1/2 teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 cup butter , softened
- 3/4 cup milk chocolate chips
- 4 cups confectioners' sugar
- 1/2 cup half and half
- 2 teaspoons vanilla extract
- Sprinkles for garnish
- Preheat oven to 350 degrees. Spray three 7 inch pans or two 9 inch pans with nonstick cooking spray.
- In the bowl of your mixer, beat butter and sugar until light and fluffy.
- Add egg yolks, one a time, thoroughly mixing before each addition.
- Increase your mixer speed to medium high and beat batter until egg mixture is light and has doubled in volume.
- In a separate bowl combine flour and baking powder.
- Add vanilla to batter.
- Alternating with adding the buttermilk, gradually add flour a little at a time, mixing until just combined.
- Pour batter into baking pans and bake for 25 to 30 minutes.
- Cool cakes completely before frosting.
- To make the frosting, melt butter and chocolate over low heat in a small pan, stirring almost constantly, until both are completely melted.
- Remove from the heat and allow to cool for 5 minutes.
- In a large bowl, beat the confectioners' sugar, half and half, and vanilla until smooth.
- Gradually beat in chocolate mixture until frosting is light and fluffy.
- Spread between layers and over top and sides of cake.
- Garnish with sprinkles.