Ever since I made that delicious dobos tort, I’ve been in the mood to bake cake. I’m usually a chocolate cake kind of a person, but I decided that I wanted to mix it up and make a yellow cake to bring to my parents house this past weekend. Specifically, I wanted to make a yellow cake filled with raspberry and iced with chocolate buttercream. As much as I love chocolate, there’s something wonderful about this combination.
Since I don’t bake cake very often – and since I don’t bake yellow cake ever – I needed to find a recipe. I scanned a few of my favorite sites before deciding on this recipe from Smitten Kitchen. I filled it with organic raspberry conserves , which were delicious and had much less sugar than other jams and preserves, and used the icing recipe from the Dobos Tort.
The yellow cake was wonderful – the batter reminded me of funfetti (and you can bet I’ll be experimenting with homemade funfetti sometime soon!) and when it first came out of the oven it was incredibly moist. Unfortunately, it did dry out a little after sitting overnight – if you don’t plan to eat this the day that you make it, it could probably benefit from being brushed with simple syrup to keep it moist. I was hesitant to do that because I thought it might be too sweet, but the final cake was a lot less sweet than the batter was and I think it would have been fine. I actually liked that the cake wasn’t overly sugary though, so if you don’t mind the cake being a little on the dry side you might want to skip it. Its up to you.
I’m not sure what happened with the frosting, but it tasted a lot less chocolaty and a lot more buttery than the first time I made it. I’m not sure if this could have been from my butter not being soft enough, but I’m blaming it on the fact that no one whoudl be making frosting before they’ve finished their first cup of coffee. I added some cocoa powder to it to try to hide the butter flavor, and no one had any complaints. I also kept the frosting layer very thin to prevent it from overpowering the cake with its sweetness. I decorated the top edge with a smattering of cocoa nibs that got a mixed reaction. Five year olds do not like cocoa nibs.
Yellow Cake with Raspberries and Chocolate Buttercream
- 4 cups plus 2 tablespoons cake flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1sp salt
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups milk
- 10 oz raspberry conserves
- 1.5 batches of chocolate buttercream
Preheat oven to 350. Grease 2 9-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt. In a separate bowl, combine butter and sugar. Add vanilla. Beat until light and fluffy. Add egss, one at a time, mixing well in between additions. Slowly beat in the milk, then add the mixture of dry ingredients in three additions, stirring until just incorporated.
Divide the batter between the two pans. Drop on the counter from about 2-inches high a few times to get the air bubbles out and allow the batter to settle. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool for 15 minute in the pan before turning them onto a cooling rack. Let cool completely.
Split each cake into two layers. Spread with raspberry conserves and stack. Frost with buttercream.
Yields 12-16 servings.
This cake is nowhere even close to being healthy. I’ve gotten a little off track lately. Starting in about 2 weeks I’ll be posting more healthy recipes, complete with calorie counts. (Don’t worry, there will still be plenty of cake! And I still refise to eat “diet food.”)