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To make a moist yellow cake, you need key ingredients. The best yellow cake recipe starts with 2 cups of all-purpose flour. This flour provides structure. You also need 1 ¾ cups of granulated sugar to add sweetness. For a rich taste, use ½ cup of unsalted butter, softened.

Yellow Cake with Double Chocolate Frosting

Elevate your dessert game with a delectable yellow cake topped with rich double chocolate frosting! In this blog post, discover essential ingredients, expert tips, and creative variations to make the best yellow cake recipe. Whether you're looking to impress at a gathering or simply want a sweet treat to enjoy, this guide has everything you need. Click through to explore the full recipe and tips that will have everyone asking for seconds!
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Ingredients
  

2 cups all-purpose flour

1 ¾ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 large eggs

2 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Double Chocolate Frosting:

½ cup unsalted butter, softened

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup whole milk

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips, melted and slightly cooled

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

        In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

          Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined and smooth.

            Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

                  For the Double Chocolate Frosting:

                    In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.

                      Pour in the milk and vanilla extract, and beat on medium speed until the frosting is light and fluffy, about 3-5 minutes.

                        Fold in the melted chocolate until fully incorporated. If the frosting is too thick, add a little more milk, one tablespoon at a time, until the desired consistency is reached.

                          Assembly:

                            Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of double chocolate frosting on top.

                              Carefully place the second cake layer on top and frost the top and sides of the cake.

                                Decorate with chocolate shavings or chocolate chips for an added touch.

                                  Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 10-12 slices

                                    - Presentation Tips: Serve slices on decorative plates with a drizzle of chocolate sauce or a dollop of whipped cream alongside. A sprinkle of edible gold dust can also add a touch of elegance!