Classic Yellow Cake with Fudge Frosting

lately i’ve been obsessing over pictures of simple, aesthetic cakes.

11pm? 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.

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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.

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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

ingredients:

cake- 

  • 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

 

method:

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.

assembly-

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!

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Healthy Fudge- Your way

-This fudge recipe is adapted from Honey Mama’s Nectar Fudge

It is actually kind of interesting. Christy, the owner of Honey Mama’s, is my neighbor. She is super nice and seriously has a passion for this stuff. She sells to stores in Portland, and is expanding to Washington! She even ships… its a dream. And, you know the video, Honey Mama’s: Redefining Fudge, on her about page? I directed and edited it! She was awesome to work with. Anyways, you have to try her fudge. My imitation is good, but who can refuse fudge made with an old family recipe made by a wonderful woman, in a cute package?

Where my fudge diverges from hers is the accents. I have developed a spice and a fruit version, in addition to the original.

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As you can see, this fudge is like none other you most likely would have ever tried. It has no evaporated milk, butter, or sugar, well, apart from the honey (a much better alternative). It is also refreshing on a hot summer day.

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In the version above, I added raspberries from the garden. They add a tartness that goes well with the chocolate. After being in the freezer for a while though (I know, how awesome- this fudge does not have to be baked!) the raspberries freeze as well. Be sure to put the fudge in the fridge as soon as it sets.

The other version has a cozy spice flavor. There are spices such as cinnamon, nutmeg, and cloves, that give it an almost Thanksgiving-y feel. Yes, Thanksgiving-y. The beauty of it though, is that you can choose; berries or spice. Mint or Coconut shavings. Almonds or Walnuts or Hazelnuts. Or, make them all… like I did!

Recipe for a small plate of fudge:

1/2 cup of non-melted coconut oil (I think subbing this for another would NOT work- the coconut oil solidifies and is basically the whole form)

1/8 cup clover honey (Any honey would work, but thick is better. I used a thick blackberry honey.)

1/2 tbs. vanilla extract

1-2 tbs. cocoa powder (Mine was Freia baking cocoa powder)

1/8 tsp. sea salt

Additional optional ingredients:

a small handful of cut raspberries

or

1/2 tsp. mint extract

or

1/8 cup chopped nuts (Almonds are the best!)

or

1/8 tsp. (each) ground cloves, ground nutmeg, ani seeds, and 1 tsp. cinnamon

To make the fudge:

Mix all of the ingredients in a bowl, smoothing the oil clumps. Add any extra ingredients that suit your fancy. Don’t be scared to mix and match!

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Now, place parchment paper on a plate or in a bowl, for a thicker fudge. Pour the fudge onto the paper and let it cool in the freezer.

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For an alternative, more classy form of fudge, I poured some left over chopped almonds into the bottom of a measuring cup, then poured fudge on top, filling the cup. Then, into the fridge it went! I want to try using molds next time I make these. You can also sprinkle cocoa powder over the top for a nice look. When the fudge has stiffened, you can get it out of the cup by pouring hot water over the cup to melt the oil. Then, tap the top, and an upside-down fudge-thing apears!

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There! How easy was that? I made so much… The freezer is literally brimming with fudge. But, I had to test the flavors, right? That’s my excuse anyways. Beware, this fudge melts relatively fast, so eat it quickly, which I can assure you is no problem. For me at least…

Please comment with your ideas on different fudge additives/versions! I would love the suggestions!