Why do we add extra egg yolks?

The two extra individual egg yolks beyond the four whole eggs contribute the most concentrated individual fat and the most natural individual lecithin emulsifiers that produce the most beautifully rich golden color, the most additional individual moisture, and the most properly tender individual crumb character that is the most specifically defining characteristic of an authentically yellow birthday cake. Without the extra individual yolks, the cake is the most noticeably less golden, the most less rich, and the most less tenderly moist individual crumb.

Can I use regular milk instead of buttermilk?

Buttermilk is the most strongly recommended for the most properly tender and the most beautifully moist individual yellow cake crumb. Make a quick buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of whole milk and allowing to sit for 5 minutes until the most properly curdled. This substitute produces the most similarly effective acid-leavening reaction and the most comparable individual individual moistness.

Why does my yellow cake turn out dense?

Dense yellow cake is the most commonly caused by overmixing the batter once the flour is added — developing excess gluten that toughens the crumb — or by inaccurately measured flour that has been scooped and packed. Use the spoon-and-level flour measurement method and mix only until just combined after each flour addition for the most beautifully light and the most properly tender individual yellow cake crumb.

Yellow Cake with Chocolate Frosting Easy Moist Butter Vanilla

Name: Yellow Cake with Chocolate Frosting The Most Easy Moist Buttery Vanilla Egg Yolk Yellow Cake Fluffy Chocolate Frosting Celebration
Prep time: 25 min
Cook time: 32 min
Total time: PT-497942H18M30S
Cuisine: American
Ingredients: 3 cups 360g All-Purpose Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup 226g Unsalted Butter softened; 2 cups 400g Granulated Sugar; 4 large Eggs room temperature; 2 large Egg Yolks room temperature; 1 1/2 tsp Pure Vanilla Extract; 1 cup 240ml Buttermilk room temperature; 1 1/2 cups 339g Unsalted Butter room temperature for frosting; 1 cup 100g Unsweetened Cocoa Powder; 5 to 6 cups 600 to 720g Powdered Sugar sifted; 1/2 cup 120ml Heavy Cream plus more as needed; 2 tsp Pure Vanilla Extract for frosting; 1/4 tsp Salt for frosting

Description

The most extraordinary moist Yellow Cake with Chocolate Frosting made by preheating oven to 350°F greasing and lining two 9-inch pans whisking 3 cups flour 2 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1 cup softened butter 1 to 2 minutes until pale adding 2 cups sugar beating 2 minutes light and fluffy adding 4 eggs and 2 extra egg yolks one at a time beating thoroughly after each adding vanilla on low alternating flour mixture and 1 cup buttermilk in three additions beginning and ending with flour dividing evenly baking 28 to 32 minutes until toothpick clean cooling 10 minutes then on racks completely then beating 1 1/2 cups room temperature butter 3 minutes adding 1 cup cocoa then 5 to 6 cups sifted powdered sugar alternating with 1/2 cup heavy cream adding vanilla and salt beating medium-high 3 minutes until fluffy assembling with generous frosting between and over layers. A completely perfect nostalgic egg yolk yellow birthday cake recipe.

Ingredients

Scale

3 cups 360g All-Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup 226g Unsalted Butter softened

2 cups 400g Granulated Sugar

4 large Eggs room temperature

2 large Egg Yolks room temperature

1 1/2 tsp Pure Vanilla Extract

1 cup 240ml Buttermilk room temperature

1 1/2 cups 339g Unsalted Butter room temperature for frosting

1 cup 100g Unsweetened Cocoa Powder

5 to 6 cups 600 to 720g Powdered Sugar sifted

1/2 cup 120ml Heavy Cream plus more as needed

2 tsp Pure Vanilla Extract for frosting

1/4 tsp Salt for frosting

Instructions

1. Preheat oven to 350°F 175°C. Grease flour and line two 9-inch pans.

2. Whisk flour, baking powder, baking soda, and salt. Set aside.

3. Beat softened butter medium-high 1 to 2 minutes until pale and creamy.

4. Add sugar gradually. Beat 2 minutes light and fluffy.

5. Add eggs and extra yolks one at a time. Beat thoroughly after each. Add vanilla.

6. On low add 1/3 flour. Add half buttermilk. Add 1/3 flour. Add remaining buttermilk. Add final flour. Mix just combined between each.

7. Divide evenly between pans. Bake 28 to 32 minutes until toothpick clean.

8. Cool 10 minutes in pans. Invert on wire racks. Cool completely.

9. Beat room temperature butter 3 minutes until pale and fluffy.

10. Add cocoa. Beat incorporated. Add sifted powdered sugar alternating with cream.

11. Add vanilla and salt. Beat medium-high 3 minutes until fluffy.

12. Assemble layers with generous frosting between and frost exterior.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Dessert, Cake, Birthday, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 680
Sugar: 72g
Sodium: 300mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 88g
Fiber: 3g
Protein: 6g
Cholesterol: 165mg

Keywords: yellow cake with chocolate frosting, easy moist yellow cake with chocolate frosting recipe butter egg yolk vanilla, best classic birthday yellow cake chocolate buttercream, moist buttery egg yolk yellow birthday cake chocolate frosting