This classic yellow cake, with its buttery, tender crumb and a fluffy chocolate frosting, is perfect for any celebration.
- Cake
- 1 3/4 Unbleached Flour
- 1/4 Cup Cornstarch
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 Cup Plus 4 Tablespoons Unsalted Butter (Room Temperature)
- 1 1/2 Cups Sugar
- 6 Large Eggs (Separated, Room Temperature)
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Whole Milk
- Frosting:
- 1 1/2 Cups Unsalted Butter (Room Temperature)
- 7 Ounces Marshmallow Cream
- 4 Ounces Unsweetened Chocolate (Melted And Cooled)
- Position oven rack to center position.
- Preheat oven to 350 degrees.
- Lightly grease two 9 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Dust sides of pan with flour and tap out excess flour.
- In medium-size bowl sift together flour, cornstarch, baking powder, and kosher salt.
- In large-size bowl beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time. After each egg addition beat until fully incorporated. Beat in vanilla. Gradually add flour mixture alternating with milk. Begin and end with flour. Stop to scrape down sides of bowl when needed. Beat just until smooth.
- In clean bowl, using clean beaters, beat egg whites on high until soft peaks form. Using a spatula, stir about 1/4 of egg whites into batter. Fold in remaining egg whites just until no white steaks remain.
- Divide batter evenly between prepared pans and smooth tops.
- Place in oven, on center rack, 25 minutes until cakes spring back when pressed in the center. Remove from oven and let cool completely in pans on wire racks. Run a thin knife blade or flexible metal spatula around inside of each pan to loosen the cake sides, then invert cakes onto racks. Peel off parchment paper.
- For Frosting: In large-size bowl combine butter, marshmallow cream, and chocolate. Beat until smooth. Makes about 3 cups frosting.
- Place dab frosting in center of cake plate. Place 1 cake layer, bottom side up, on plate. Slip 3 or 4 strips of waxed paper under perimeter of cake to protect plate from falling buttercream. Spoon 1/2 cup frosting onto center of layer and, using an offset icing spatula, spread frosting evenly to edges. Top with second layer, top side up. Using spatula, spread thin layer of frosting over the top and then over the sides to seal in crumbs.
- Place in refrigerator 15 minutes. Remove from fridge and spread remaining frosting evenly over top and sides of cake. Place back in refrigerator 15 minutes more.
- Remove waxed paper strips before serving. Cake can be prepared up to 1 day ahead, loosely covered with plastic wrap, and refrigerated. Let stand at room temperature for 2 hours before serving.
- Makes 1 Cake
- Serves 10
- Prep Time: 60 Minutes Cook Time: 25 Minutes Total Time: 85 Minutes
- "Work With What You Got!"
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