6 Inch Yellow Cake with Chocolate Frosting
Jul 26, 2020 21:21:38 GMT -5
Post by PurplePuppy on Jul 26, 2020 21:21:38 GMT -5
YIELD: 4 TO 6 SERVINGS
6-INCH YELLOW CAKE WITH CHOCOLATE FROSTING
PREP TIME 25 MINUTES
COOK TIME 35 MINUTES
TOTAL TIME 1 HOUR
Scale down dessert with this 6-Inch Yellow Cake with Chocolate Frosting!
INGREDIENTS
FOR THE CAKE:
3/4 cup + 1 tablespoon (97g) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (56g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/4 cup + 1 tablespoon (74ml) buttermilk
FOR THE FROSTING:
6 tablespoons (85g) unsalted butter, softened
1/4 cup plus 1 tablespoon (26g) unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup (110g) confectioners’ sugar, sifted
sprinkles, for garnish
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease and flour a 6-inch round cake pan*. If you like, line with parchment paper and grease the paper.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly. Bake 30-35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the butter, cocoa powder, vanilla, and 2 tablespoons of milk until thoroughly combined.
Gradually add the confectioners' sugar, and mix well. Add more milk if needed to attain the desired consistency.
Spread the frosting over the top of the cooled cake. If you like, garnish with sprinkles.
NOTES
*This cake is fairly tall, so be sure your pan is 2 inches deep.
If you’re a fan of small batch recipes, then a 6-inch cake pan is a great addition to your baking pan collection. If you’re not quite ready to get one or you just want a slightly larger cake, you can double this recipe for a 9-inch round or 8-inch square pan.
link
6-INCH YELLOW CAKE WITH CHOCOLATE FROSTING
PREP TIME 25 MINUTES
COOK TIME 35 MINUTES
TOTAL TIME 1 HOUR
Scale down dessert with this 6-Inch Yellow Cake with Chocolate Frosting!
INGREDIENTS
FOR THE CAKE:
3/4 cup + 1 tablespoon (97g) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (56g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/4 cup + 1 tablespoon (74ml) buttermilk
FOR THE FROSTING:
6 tablespoons (85g) unsalted butter, softened
1/4 cup plus 1 tablespoon (26g) unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup (110g) confectioners’ sugar, sifted
sprinkles, for garnish
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease and flour a 6-inch round cake pan*. If you like, line with parchment paper and grease the paper.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly. Bake 30-35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the butter, cocoa powder, vanilla, and 2 tablespoons of milk until thoroughly combined.
Gradually add the confectioners' sugar, and mix well. Add more milk if needed to attain the desired consistency.
Spread the frosting over the top of the cooled cake. If you like, garnish with sprinkles.
NOTES
*This cake is fairly tall, so be sure your pan is 2 inches deep.
If you’re a fan of small batch recipes, then a 6-inch cake pan is a great addition to your baking pan collection. If you’re not quite ready to get one or you just want a slightly larger cake, you can double this recipe for a 9-inch round or 8-inch square pan.
link