I am beside myself with how adorable these are!
I love the cake part, and the rainbow decoration on the outside!
My daughter wants to have a rainbow birthday party and these would be perfect.
I have been wanting to make theses multi colour cakes pops. There's something just so lovely about rainbows isn't there?
I can't think of a single child who wouldn't love these.Made them to be little bites of happiness snuggled into a shamrock mini cupcake wrapper, just perfect.
I dipped them in white chocolate, but only halfway so that the rainbow colors showed through the bottom. It's very disappointing how dishonest some people are.
I thought it would be mission impossible to get those colors to work together in the dough, but the simple layer-and-ball technique looks easy enough.
I would love for you to visit and see your cute treat!
Your comments are "the icing on the cake".
The layers are light but sturdy, buttery and moist, and the ideal base for your very favorite chocolate frosting.
I used the chocolate frosting recipe from my ultimate chocolate cupcakes , and it was a wonderful companion to this cake. The frosting is more buttery than sugary, satiny smooth and full of rich chocolate flavor. Every recipe binder needs a fabulous from-scratch yellow cake recipe that can be transformed into the most special birthday cake, and this is definitely the recipe. This is the only yellow cake recipe you need!
Grease and flour two 8-inch round cake pans; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes. Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days. It can also be made in a 9×13-inch pan (again, reduce baking time). And the chocolate frosting is a must-have!
I tried this cake and it worked out brilliantly!
I too have had a problem with homemade yellow cake – they just don’t turn out well.
I think cakes are so pretty to look at and many times, the simpler they are, the prettier!
I want to pin it, but can’t figure out how…help?!
Do you think it’s sturdy enough to hold the fondant?
These weights in grams makes me so so happy. Everything always says not to hardly beat at all once you add the flour or the gluten will develop and the cake may end up tough. My problem lately is in finding 8″ round cake pans. The cake ends up entirely too thin and over-baked. Does anybody have a favorite 8″ round pan brand that they’d like to recommend?
For a tier cake quite often a pound cake works the best as you need a fairly solid and firm cake for structure.
I look forward to giving this combination a try soon. It uses vanilla pudding mix and literally tastes like box cake.
I tried this cake and it looks and tastes really good. It came out very oily and looked darker than the one in the pictures above.
Doll Cake Recipe Uk
The color may just be from different brands of cocoa powder/chocolate.
I don’t have a food processor so made the icing in my stand mixer and it turned out great.
I beat the butter first for a few minutes then added the corn syrup, cocoa, salt and powdered sugar.
I beat that for a bit then added the melted chocolate and vanilla.
I got so many compliment on the cake and especially the icing.
I initially tried a blender, but that didn’t work (might be my blender). Did what was suggested above (mix the butter alone first). If the recipe is tested and you’ve had success with it before, the most common reason is underbaking.
I would start with just adjusting the baking time. Can you make any recommendations for high altitude modifications?
I am really having a difficult time learning to adjust my baking here!
I haven’t really made a lot of yellow cakes but this one sounds perfect. The frosting was amazing, but mine was quite a bit darker. It was smooth like the inside of a chocolate truffle!
Be real serious about the 2/3 full cake liner.
I bake for 16 minutes and switch racks halfway through. It’s delicious and moist, and the chocolate frosting is the perfect thing to complement it. It can be fun to garnish the top of the cake with chocolate chips or coconut shavings to give it a little something extra.
I shared it with several people and got wonderful comments.I think?) were both full but could handle the task. Tasted great but was more like a pound cake with lots of holes.
I use mostly all your recipes with great results. Also be sure to give the eggs a full 1 minute beating in between each addition – this also helps to give rise to the cake. Made it for a birthday here at work – gone in about 3 seconds.
I have never made frosting in a food processor before, but this turn out great – nice and smooth, easy to spread.
I put in it but my kitchen aide always turns out beautiful frosting with the whip.
I know others have used a mixer to make with decent results if you’d rather go that route. It was so good, so much better than box cake.
I believe the corn syrup gave this a strange texture and maybe didn’t need the semisweet chocolate. My cocoa powder is clearly much denser than yours (3/4 cup would be way more than 63g). Thank you so much for taking the time to reply even with all that is going on.
I have been looking for a good yellow cake recipe.
I let the “buttermilk” sit out out with the eggs and butter to come to room temp.
I am very particular when it comes to cake texture and flavor. Why is it so difficult to find a good recipe for such a food staple.
I just made my second batch of cupcakes using this recipe and they are fantastic!
I made it yesterday for a family bday gathering. The texture was amazing…a little more dense than a box cake but so moist.Mine were done at the min time of 33 minutes…baked up very nicely and didn’t sink. This wasn’t that much more time-consuming than a box cake and the taste was 100 times better. Definitely it now on the list of favorits!
Also substituted almond milk/goat yogurt/vinegar combo for the buttermilk. And he loved it having had this type of cake many times for his birthday. Any suggestions for making it with a mixer?
I did the frosting in my stand mixer and had no issues!
I made the batter as directed, then halved it to make a 3rd layer.
I made a coconut frosting and put shredded coconut on the top, and it was amazing (and this is from a family of chocolate lovers).
I decreased the baking powder by a smidgen and same with the sugar. The air is what makes the cake as well as the brand and quality of flour. If you overmix the batter or don’t have the ingredients at room temperature, it can cause that issue.
I then frosted it with lemon cream cheese frosting. Truly delicious cake recipe; thank you for posting. Anyhow, this was my first cake, turned out great. This will be my go-to yellow cake recipe!
Not one crumb came up, not one drop dripped down.
I made cupcakes, but they are perfect –light, soft, delicious.
I took a risk and doubled the recipe and it fit perfectly in my 5 qt stand mixer bowl.
Yellow Cake Chocolate Frosting
Thanks for sharing this recipe, a keeper for sure!
I ended up throwing it away and used the one you recommended for cupcakes but still had to add milk to get it creamy. Will make again and again and again and…. Batter overflowed all over oven making a huge mess. It’s dense, yet moist and bouncy, chewey but soft. It was nice and sturdy, but not super dense, which was lovely. And the frosting, using semi-sweet chips, was absolutely delicious.
I should let everyone know how great this cake is.
I highly recommend browneyedbaker’s cake recipes. It is very moist and fluffy and it was just great!
I used my own chocolate frosting and it was truly delicious. Look no further for a yellow cake recipe—this is it!
I think it’s better for piping on cupcakes because it holds shape better. How does melted, cooled, chocolate substitute for milk?
In my mind it makes no sense, please help. The icing kept getting gummed up and making the bag explode. How tall will the cake end up being if just a single recipe?
I have ever tried and they always turn out dry and crumbly….. Hershey’s dark chocolate, and semi sweet chips. Can you tell me how using less butter (1/2 cup) affects the texture and flavor of this cake?
If you use non-stick pans, then reduce your oven temperature by 25 degrees. This recipe where you add all the dry and then the wet ingredients?
As for adding the wet ingredients into the dry, it helps minimize gluten development in cake batter, and it also helps to prevent flour clumps from forming. It might not be as silky smooth, but will still work!
The cake seems to be good but the icing has a very flubber-like consistency. Hello and welcome to this delicious little corner of the web!