Yellow Cake w/Coffee Chocolate Frosting!

Do you like yellow cake? How about chocolate? And lest we not forget coffee.  Get ready for all-in-one awesomeness!cake2 cake1 cake3cake4I couldn’t possibly find a better yellow cake recipe than this one by Martha Stewart! After all, she is the domestic goddess! This cake comes out uber moist and yet flaky at the same time. The buttery flavor and hint of vanilla is the perfect complement to my Coffee Chocolate buttercream frosting!

I came up with this frosting recipe after trying a few varieties over the years. The best part is that you can easily adjust the amount of coffee to your liking. And since coffee tends to enhance chocolate, this dessert satisfies both sides of the spectrum. Now all you need is a tall glass of cold milk!

Yellow Cake w/Coffee Chocolate Frosting
Uber moist yellow cake with a fantastic coffee chocolate buttercream frosting!
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FOR THE CAKE
  1. 2 sticks unsalted butter at room temperature
  2. Pam "baking" spray
  3. 1 1/2 cups all purpose flour, plus more for pans
  4. 1 1/2 cups cake flour
  5. 1 Tablespoon baking powder
  6. 1/2 teaspoon salt
  7. 1 3/4 cups sugar
  8. 4 large eggs
  9. 2 teaspoons pure vanilla extract
  10. 1 1/4 cups milk
FOR THE FROSTING
  1. 3 cups Confectioner's sugar
  2. 2 sticks unsalted butter, at room temperature
  3. 1 Tablespoon Instant coffee (diluted in 2 teaspoons hot water)
  4. 1/2 cup unsweetened Cocoa powder (I use Hershey's)
  5. 1 teaspoon vanilla extract
  6. 3 Tablespoons milk or half & half
  7. dash salt
FOR THE CAKE
  1. Preheat oven to 350 degrees. Spray two 9x2 inch round pans with the baking spray. Lightly dust both pans with flour making sure to coat evenly and tapping off excess.
  2. In a medium bowl sift together flours, baking powder and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides of the bowl. Beat in eggs, one at a time, then beat in the vanilla.
  4. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  5. Divide the batter between the prepared pans.
  6. Bake, rotating the pans halfway through,until cakes are golden brown and cake tester inserted into the center comes out clean, 30-35 minutes.
  7. Transfer cakes to wire racks to cool, about 20 minutes. Invert cakes onto racks and cool completely.
FOR THE FROSTING
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and cocoa powder until fluffy.
  2. Add the vanilla extract, instant coffee, milk and salt and beat until well combined.
Notes
  1. If the frosting appears too dry, add more milk, a tablespoon at a time. If the frosting is too wet, add more sugar, a tablespoon at a time to desired consistency.
Adapted from Martha Stewart-yellow cake recipe
Lady Diana's Pearls http://ladydianaspearls.com/

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  • mark a.

    that just looks yummy!