Our favorite yellow birthday cake.
Sometimes homemade cakes are disappointing.... too dry, too dense, too sweet, or they have bad texture and the flavor is lacking. Not this one. This cake is rich, moist and delicious, without being too heavy. It's perfectly satisfying.
Yellow Cake with Chocolate Frosting (adapted from Cooking Light)
Cake:
1 Tbs flour
1/2 cup butter, melted
1 (8 ounce) carton reduced fat all natural sour cream (such as Daisy brand)
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Preheat oven to 350.
Coat bottom of a 13X9 inch baking pan with oil spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with oil spray; dust with 1 Tbs flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.
Lightly spool 2 cups flour into measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
Frosting:
1/2 cup (4 ounces) Neufchatel cheese
1/4 cup butter, softened
1 tsp vanilla
1/3 cup cocoa
1-2 Tablespoons milk
1/8 tsp salt
2 cups powdered sugar
Place cream cheese, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add coca, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add powdered sugar. beat at low speed until creamy. Place cake on a serving platter and spread frosting over top and sides of cake.
Notes: You can make this cake as directed, in two rounds for a layered cake, or double the recipe and make two 9X13 sheet cakes for a layered sheet cake. This cake does not have a domed top so it is perfect for layer cakes.
***Because a pretty cake is worth nothing if it doesn't taste good :)
Yellow Cake with Chocolate Frosting (adapted from Cooking Light)
Cake:
1 Tbs flour
1/2 cup butter, melted
1 (8 ounce) carton reduced fat all natural sour cream (such as Daisy brand)
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Preheat oven to 350.
Coat bottom of a 13X9 inch baking pan with oil spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with oil spray; dust with 1 Tbs flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.
Lightly spool 2 cups flour into measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
Frosting:
1/2 cup (4 ounces) Neufchatel cheese
1/4 cup butter, softened
1 tsp vanilla
1/3 cup cocoa
1-2 Tablespoons milk
1/8 tsp salt
2 cups powdered sugar
Place cream cheese, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add coca, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add powdered sugar. beat at low speed until creamy. Place cake on a serving platter and spread frosting over top and sides of cake.
Notes: You can make this cake as directed, in two rounds for a layered cake, or double the recipe and make two 9X13 sheet cakes for a layered sheet cake. This cake does not have a domed top so it is perfect for layer cakes.
***Because a pretty cake is worth nothing if it doesn't taste good :)
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