Yellow Sour Cream Cake With Fudge Frosting
03/17/2019 By bunny 5 Comments
The classic flavors of chocolate and vanilla come shining through in the winning combination of Yellow Sour Cream Cake with Fudge Frosting.
The classic flavors of chocolate and vanilla come shining through in these two amazing recipes. The vanilla flavor in this single layer 9 inch cake is PERFECT. Pair this delicious moist yellow cake made with sour cream with and amazing homemade fudge frosting and you’ve got one delicious treat. Let’s get started and make this delicious treat together.
We start this delicious cake by preheating the oven to 350 degrees. Next, place either parchment paper or waxed paper ( I used wax paper) on the bottom of the pan and grease the paper as well as the pan. Next, combine the sugar and butter in a large mixing bowl and beat until they are well combined.
Add the first egg to the bowl and beat until it’s thoroughly mixed into the sugar and butter. Add the second egg to the bowl, turn your electric mixer up to high speed and beat the egg and the ingredients together for two minutes.
After beating the ingredients together on high speed for two minutes the batter should be light in color and fluffy.
Next, add the vanilla extract, salt, baking powder, and baking soda to the bowl, stirring to incorporate them into the batter.
Starting and ending with the flour, alternately add the flour and sour cream to the bowl. Add 1/3 of the flour, half the sour cream, 1/3 of the flour, the remaining sour cream, and then the remaining flour. Beat gently to combine the ingredient after each addition. Scrape the bottom and sides of the bowl, and beat briefly.
At this point the batter is thick and gorgeous and ready to go into the baking pan.
Place the batter into your prepared baking pan and bake at 350 degrees for 30 -35 minutes, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Is this gorgeous or what! Let the cake cool on a wire rack for 10 minutes. After 10 minutes turn the cake out onto a wire rack to cool completely.
While the cake is cooling we can start the frosting. Melt the butter in a sauce pan over low heat, add the cocoa. Stir constantly until it just comes to a boil. Boil for one minute, take the pan off the heat and transfer ingredients to a bowl big enough for you to make the frosting in. Let it cool completely. After your cake has cooled completely and your ready to frost it, add the powdered sugar alternately with the milk to the cooled cocoa mixture to get a spreading consistency. Lastly, add the vanilla and stir it into the frosting. I always place wax paper under the edges of a cake while I frost it. The serving plate stays nice and clean that way. The frosting recipe makes one cup, just enough to get a nice top layer onto the cake.
I chose to go with Hershey’s Fudge Frosting recipe to top the cake. Nobody does chocolate frosting like Hershey. The flavor of the chocolate in the frosting was as perfect as the vanilla flavor in this delicious moist Classic Yellow Cake from King Arthur Flour. My husband who isn’t a fan of frosting at all said….”There’s just enough chocolate on the cake to make you want more”. Very well said honey. You have two wonderful flavors combined in this delicious cake and frosting and believe me, it’s heaven to taste
Yellow Sour Cream Cake with Fudge Frosting
The vanilla flavor of the cake is just as perfect as the chocolate flavor of the frosting. This is one winning combination of chocolate and vanilla.
Total Time 1 hour 20 minutes
Ingredients
Cake ingredients:
1
cup
white sugar
1/2
cup
unsalted butter, room temperature
2
large eggs
room temperature
1
Tablespoon
vanilla extract
1/2
Teaspoon
salt
2
Teaspoons
baking powder
3/4
Teaspoon
baking soda
1 2/3
cup
all purpose flour
1
cup
sour cream
Chocolate Frosting
3
Tablespoons
butter
1/3
cup
cocoa
1 1/3
cups
powdered sugar
2 - 3
Tablespoons
milk
1/2
Teaspoon
vanilla extract
Instructions
For the cake:
Preheat the oven to 350 degrees and lightly grease a 9 inch cake pan that's at least 2 inches deep.
Place the sugar and butter into a large bowl. Beat the two together until they are thoroughly combined.
Add one egg to the bowl with the butter and sugar, beat until well combined. Add the second egg to the bowl. After you've added the second egg, beat it in with your electric mixer on high speed for 2 minutes; the batter will lighten in color and become fluffy.
Add the vanilla extract, salt, baking powder, and baking soda, stirring to combine.
Alternately add the flour and sour cream to the mixture. Add 1/3 of the flour, beating until it's just combine, add half the sour cream, beating until just combined, add another 1/3 of the flour, beating until just combine, the remaining sour cream, again beating until just combined and the remaining flour, beating until just combined.
Spoon the batter into the pan. Bake the cake for 30 to 35 minutes, until it's golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Remove the cake from the oven to a wire rack to cool for 10 minutes.
After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.
For the frosting:
Melt the butter in a small saucepan over low heat. Add the cocoa, cook, stirring constantly, just until the mixture begins to boil. Pour the mixture into a medium bowl, cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to a spreading consistency. Stir in vanilla.
