Vanilla Buttermilk Cake with Fudge Frosting

Rosie knows her cakes.  Her directions and tips throughout the blog are reliable and able to be understood by an inexperienced baker.  She is super inspirational (I mean, just look around on Pinterest) and when I need a recipe for cake or cupcakes these days, she is my go-to.  This is a fantastic and easy recipe for a traditional yellow cake with to-die-for texture and easiest and tastiest chocolate frosting.  I could easily make this my stand-by birthday cake for years to come.
 

for the cake, you’ll need:
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks unsalted butter, room temperature

Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper.

Whisk the eggs and yolks in a medium mixing mixing bowl, add the vanilla and 1/4 cup of the buttermilk and blend well.  Combine the flour, sugar, baking powder, and salt, in a standing mixer bowl fitted with the paddle attachment.  Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans. *Note: at this point, I pick up and drop my cake pans so the batter settles and bakes more evenly.

Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel of the paper liners, and let cool completely (at least an hour or two).

for the frosting, you’ll need:
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks unsalted butter, room temperature
6 tablespoons half-and-half
1 tablespoon vanilla extract

Easiest frosting EVER = put all ingredients in a food processor and pulse to incorporate and continue until the frosting is smooth.

To assemble:
Place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the Instant Fudge Frosting over the layer right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset palette knife or spatula, smooth out the frosting all over. You can reserve about 3/4 cup of frosting to pipe decorative edges around, or you can just slather it all on the cake like I did!

Serves: 12-16
Time: about 1 to 1.5 hours + cake cooling time
From: Sweetapolita

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