Don't Mind If I Do, Marie Antoinette (OUTSPOKEN_DIVA's Favorite Recipes)

Anyone who likes cake (Yeah, I know few people who don't.) probably has a favorite or at least a preferred one. Mine is a simple Yellow Cake with Chocolate Frosting. I fell in love with it in elementary school. If my mom or I don't make it, there is a cool place called Cake Bar that makes a nice one (I also like the Wedding & Strawberry cakes also) here in Dallas in the Trinity Grove complex. But cake baking is not hard, right? Let's make one.

Yellow Cake with Chocolate Frosting

Ingredients

Yellow Cake:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 2/3 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 3 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 cup (8 oz) buttermilk

Chocolate Frosting

Ingredients

• 1 cups unsalted butter, at room temperature
• 1/2 cup salted butter, at room temperature
• 4 cups powdered sugar
• 3/4 cup cocoa powder (scoop and level to measure)
• 3 - 4 Tbsp heavy cream
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment. Lightly dust pans with flour and shakes out the excess, set pans aside.
2. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt, and whisk 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop the mixer occasionally throughout entire mixing process and scrape down sides and bottom of the bowl).
4. Blend in vegetable oil. Mix in eggs one at a time then blend in egg yolks. Mix in vanilla.
5. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of the bowl with a rubber spatula.
6. Divide batter among prepared cake pans. Bake in preheated oven 25 - 29 minutes until a toothpick inserted into the center comes out clean.
7. Cool in pans several minutes, run a knife around the edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool).
8. In a bowl of an electric stand mixer, fitted with the paddle attachment, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 5 - 8 minutes, occasionally scraping downsides of the bowl.
9. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream, and vanilla and mix on low speed until combine, scraping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
10. For added fluffiness, if desired continue to whip about 3 - 4 minutes longer.
11. Frost with chocolate buttercream once cake cools.

Or you can make it this way. I hope you are cracking up. I Am! I told y'all HERE, I only make one cake from scratch well. And My Favorite is not it. But from-scratch or box, if done well Yellow Cake with Chocolate Frosting is the same delicious.

Cake Eaters, what is your favorite. Let know in the comments below or the social media site you see this on.

As Always Talking to You in Adult Terms!