lately i’ve been obsessing over pictures of simple, aesthetic cakes.
grocery shopping? cakes.
watching tv? cakes.
waiting for a cake in the oven? cakes.
these are the kinda cakes one could say are “too pretty to die”, to which i would respond “gimme”, while grabbing the nearest eating utensil.
anyways, the story behind these cakes is otherwise quite simple. one was a birthday cake for my gal nia, the sweetest, most sincere woman i know, and the other was for selena, who flat out asked me for a cake. that kind of honesty is attractive, and because she is also the kindest human being ever born, i just had to make her one.
sadly, i couldn’t get any photos of the cut cake, there was simply no time before it was devoured. that’s fine with me though, i take it as a compliment. all the photos i was fortunate enough to get were taken from 9-11pm, and 6-6:30am. thank god for raw files and natural light, amiright?
Classic Yellow Cake with Fudge Frosting
makes one 9″4-layer cake (i made two 9″ 2-layer cakes, but cake recipes are so customizable, any pan will do but the number of layers will differ)
recipe adapted from acozykitchen
- 4 1/2 cups cake flour
- 1 1/2 tbs baking powder
- 1 tsp salt
- 1 1/2 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 1 tbs vanilla extract
- 9 large egg yolks
- 2 1/4 cups whole milk
chocolate fudge frosting-
- 2 1/4 cups unsalted butter, room temperature
- 6 1/2 cups confectioner’s sugar, sifted (may be increased for added stiffness)
- 3/4 cup unsweetened cocoa powder, sifted
- 2 tsp vanilla extract
- 3/4 tsp salt
- splash of whole milk
- 8 ounces semisweet chocolate, melted and cooled
preheat oven to 350*F and prepare 4 9″ cake pans with butter and a light dusting of flour.
whisk together flour, baking powder, and salt. set aside.
in another bowl, beat butter until smooth. add sugar, and beat until light and fluffy, a few more minutes. add vanilla and egg yolks, one at a time, and beat until well incorporated, scraping down the sides as necessary.
slowly add in flour mixture, alternating with milk. do not over mix.
evenly divide between prepared cake pans and bake for 25-30 minutes, or until a toothpick from the center comes out clean. let cool for 15 minutes before inverting.
for the frosting-
beat butter until smooth, then gradually add confectioner’s sugar, cocoa powder, and salt. add vanilla and splash of milk, mixing until fluffy and smooth. fold in chocolate.
when layers have completely cooled, level them and place the one that will be the bottom layer on a serving plate. spread a layer of frosting on top then place the next layer over it. repeat with the other layers and use remaining frosting to cover the outside of the cake*.
*i like more rustic-looking cakes (if that’s even a thing), so i created swirl patterns on the top of the cake and created the ribs on the side by dragging a spoon (an offset spatula would be perfect) gently up the sides, one row after another. i also garnished the cakes with dried flowers i had laying around. i loved the way they turned out!