I am so very excited about today’s post! You may know about my ongoing goal of becoming better at making/decorating layer cakes, and with this one I think I’ve really stepped it up a notch. I’m not claiming expert status or anything, but I think if you look at some of my past attempts this is by far the best!
The cake I’m talking about is a lovely one- it’s a light and fluffy yellow cake with a rich fudge filling and sweet and creamy buttercream frosting. It’s a classic flavor combo and one that everyone seems to love, (judging from all the friends who got to taste this baby!) The yellow cake is a new favorite, possibly the best texture of a cake I’ve ever made- and a recipe I’m sure to keep around for awhile.
Before making this cake- I took a online class from Craftsy called “The Wilton Method: Baking Basics” that helped me so much. Are you familiar? Craftsy is a very cool site FULL of classes in so many different crafty categories. From quilting, to sewing, to pasta making and of course cake decorating- all sorts of classes are right there at your finger tips. Every single step of making this cake is covered in beautiful videos and I followed along to make sure I’ve been doing everything right.
Being a self-taught baker, I found it helpful to watch each step of the process done ya know? I’ve had a few mishaps with filling cakes and getting even layers, and the class helped with that immeasurably. Most of all- the final decorated product of my cake is pretty much exactly how they teach it in the class- and though it may not be totally perfectly smooth- it’s getting pretty darn close right? I am so excited to make more and more cakes!
I really think it’s worth the time to take the class if you want to gain better technique in layer cake making. It covers the basics like preparing your pans and baking, as well as leveling/torteing the baked cakes, frosting, and decorating. I found it so incredibly helpful. Each lesson is broken down separately so you can pick and choose which ones you want to take and when. (I watched the decorating section more than once!) The full recipe is also in there as a PDF file. Click HERE to get your Wilton Baking Basics Class to get access to the full class/recipe for this lovely cake! (The recipe is found under the “Materials” tab, under “Wilton Baking Basics.”)
This post is sponsored by Craftsy, but the thoughts opinions shared are always 100% my own.
- 3½ cups sifted cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 1⅔ cups milk, divided
- 4 egg yolks
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 4 tablespoons butter, cut into tablespoons
- 4 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 3 sticks butter, softened
- 11/2 teaspoons vanilla extract
- 6 cups sifted confectioners' sugar
- 3 tablespoons milk or water
- Preheat oven to 350° F. Grease/flour 2 8-inch cake pans.
- In large bowl, stir together flour, baking powder and salt. Set aside.
- In another large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well.
- Add flour mixture alternately with milk, beating well after each addition. Continue beating 1 minute. Pour into prepared pans.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 15 mins and then remove the cake from pan and cool completely.
- In a large bowl, whisk ⅔ cup milk, egg yolks and cornstarch until smooth. In large saucepan, stir together remaining milk, sugar and salt until well combined. Cook over medium heat until steaming, but do not boil.
- While whisking, slowly stream about half of hot milk into egg yolk mixture to warm. Transfer back into saucepan. Continue cooking, stirring constantly, until mixture thickens and boils.
- Remove from heat and stir in butter, chocolate and vanilla extract. Cover top directly with plastic wrap and chill in refrigerator until completely cool.
- In large bowl, beat butter with electric mixer until light and fluffy. Beat in vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use.
- Use a serrated knife to torte the cake, slicing each layer horizontally making 4 even layers.
- Pipe some buttercream around the edge of the first layer and then spread with fudge filling. Add another layer of cake and repeat, lining the layer with frosting and then filling with the fudge.
- Leave the last layer on top, with the flattest side down. Spread frosting around the top and sides of the cake. Pipe stars around the edge if desired and top with sprinkles.