Description
This scientifically-engineered yellow cake utilizes a dual-fat system of butter and oil to create a plush, velvety crumb that stays moist for days. Topped with a unique bloomed cocoa buttercream, it offers a sophisticated depth of chocolate flavor and a professional-grade texture.
Ingredients
- 270g All-Purpose Flour
- 35g Cornstarch
- 2 tsp Baking powder
- 1/2 tsp Salt
- 113g Unsalted Butter, room temperature
- 60mL Vegetable Oil
- 300g Granulated Sugar
- 1 tbsp Vanilla extract
- 3 Whole Eggs
- 2 Egg Yolks
- 240mL Buttermilk
- 1 1/4 cups Unsalted Butter, divided
- 1/2 cup Cocoa powder
- 2 oz Semisweet chocolate, chopped
- 1/2 cup Milk, divided
- 4 cups Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease and flour three 6-inch round cake pans.
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl to ensure even leavening distribution.
- Cream the room temperature butter and sugar in a stand mixer on medium-high speed, then incorporate the oil and vanilla until the mixture is pale and aerated.
- Add the whole eggs and additional yolks one at a time, beating thoroughly after each addition to emulsify the fats and liquids.
- On low speed, add the dry ingredients in three parts and the buttermilk in two parts, alternating and beginning/ending with the flour.
- Divide the batter between the pans and bake for 30 minutes or until the internal temperature reaches 205°F–210°F.
- While cakes cool, bloom the cocoa by whisking it into 1/4 cup of melted butter, then set aside to cool slightly.
- Create a ganache by melting the semisweet chocolate with 1/4 cup of milk until smooth.
- Beat the remaining 1 cup of butter, add the bloomed cocoa mixture and powdered sugar, then finish by whipping in the ganache until the frosting is light and aerated.
Notes
When preparing the batter, make sure your buttermilk and eggs are at true room temperature to prevent the emulsion from breaking, which can lead to a dense cake. For the smoothest frosting application, apply a thin crumb coat first and refrigerate for 20 minutes before adding the final decorative swirls.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American