How to Make a Simple Yellow Cake and Delicious Frosting Options

!±8± How to Make a Simple Yellow Cake and Delicious Frosting Options

This recipe for a basic yellow cake can be dressed up in many ways. This article offers a simple yellow cake recipe and different frosting options to please you and your family and friends. Choose to frost this simple cake with the easy One Bowl Chocolate Buttercream Frosting, soft fluffy White Mountain Frosting, or your own favorite frosting recipe.

SIMPLE YELLOW CAKE
2/3 cup + 1/4 cup all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
4 large eggs, room temperature
2 egg yolks, room temperature
1 cup sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees.
Grease and lightly flour 2 9-inch round cake pans; set aside.

Mix flour, cornstarch, and salt together in a small bowl.

Put eggs, egg yolks, sugar and vanilla in a large bowl. Beat with a mixer on high speed until pale and fluffy.

Using sifter or fine strainer, sift the flour mixture over the egg mixture. With a rubber spatula, gradually fold the flour into the eggs just until combined. Fold in the melted, cooled butter.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert pans on rack and remove. Allow cakes to cool completely before frosting with your favorite frosting.

Enjoy!

ONE BOWL CHOCOLATE BUTTERCREAM FROSTING
6 tbsps butter, softened
1/2 cup cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

In a small mixer bowl, cream butter. Add the cocoa and powdered sugar alternately with the milk. Beat to spreading consistency, adding additional small amounts of milk if needed. Blend in vanilla. Use to frost your favorite cake or brownies.

Yield: 2 cups
WHITE MOUNTAIN FROSTING
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 large egg whites
1 tsp vanilla flavoring
a few drops of food coloring, if desired

In a small saucepan, combine the sugar, corn syrup, and water. Cover, heat to a rolling boil over medium heat. Remove the cover, insert candy thermometer and boil rapidly without stirring to 242 degrees. If you don't have a candy thermometer, cook until syrup spins about a 6-inch thread when dropped from a spoon.

While mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites while beating constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla, along with food coloring if desired, during the last minute or so of beating.

Use to frost your favorite cake with this soft fluffy icing.

Enjoy!