GOLDEN VANILLA BUTTER CAKE WITH CHOCOLATE BUTTERCREAM FROSTING 📷 FOOD PHOTO SHOOT & RECIPE 📷
Did somebody say Chocolate?!
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Please do not ask me who’s birthday it is/ was. Seriously, you’d think my family would have figured out by now that I sometimes get the random urge to make an unnecessarily large, lovely, and delicious cake for absolutely no good reason at all. Yes, well apparently they haven’t because I think I got asked why I was making this cake about two dozen times by various people the day that I was working on it.
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So I actually did have a good reason to make it though, I felt it was a huge gap missing from my recipe list. I realized the other day that I have never shared just a basic and simple yellow cake with you guys. What’s wrong with me? It’s such a classic favorite flavor for a birthday cake so I clearly needed to have one. I made tons of cakes throughout January (i.e. this wedding cake, and this birthday cake to name a few). and already in February I’ve made my nephew Ryder’s birthday cake, plus there’s the cake I’m planning to make for my sis Jenya tomorrow. Hers will probably be similar to the overload cake from last year, minus the cheesecake and with even more chocolate.
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See what I meant when I told you guys about birthday season in my family? It’s craziness. But anyway, with all these cakes I think I must have started a chain reaction or something where I simply need to bake them. It’s like I can’t stop and my day feels incomplete if I haven’t baked a cake. #foodbloggerproblems
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Okay, you might be wondering, what’s the difference between a yellow cake versus a plain vanilla cake or a white cake? Well, a plain vanilla cake typically uses whole eggs which gives it that mild creamy yellow color, whereas a golden (aka “yellow” or “butter”) cake usually is made with just the egg yolks and then a white cake like the kind you’ll see at most weddings is made with just the egg whites. It’s hard to say which one I’d choose if given the option between the three because they are definitely a mood thing for me and I like them all. What about you?
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I hope this can become a new favorite recipe for you and your family. It’s something that always brightens my day when I hear from someone who’s enjoying a recipe from this little blog. Thanks guys for being so supportive!
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RECIPE
Yield: 12 - 16 slices
Ingredients
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
5 large egg yolks
2 teaspoons vanilla extract
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup sour cream or full fat Greek yogurt
3 cups all purpose flour
Frosting:
1 cup (2 sticks) butter, softened
1/4 cup whole milk
6 cups powdered sugar
1/2 cup dutch process cocoa powder
2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
Cake:
- Preheat oven to 350 degrees F (180 C) and grease and flour 3 (8-inch) round cake pans. Beat butter and sugar in a mixing bowl until creamed. Add yolks and beat until mixed. Mix in all other ingredients until batter is smooth.
- Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool. When cooled, loosen the edges with a knife and remove the cakes from the pans then wrap in plastic wrap. Place in fridge to chill for about an hour.
Frosting:
- In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add the milk, vanilla, cocoa, and salt and mix until smooth. Add remaining powdered sugar a little at a time until fully incorporated. Beat on high speed for about 1 minute until light and fluffy.
Assemble:
- Once the cakes are cooled, place one of them on a serving platter of your choice and spread a generous amount of frosting onto the top. Add another layer of cake, the ice that one and repeat once more for the last layer. Now spread a thin layer of frosting over the entire cake, top and sides, and place in the fridge to chill for about 30 minutes.
- To create a petal/scale pattern like the one I did, put the remaining buttercream to a pastry bag fitted with a large round tip and pipe large three large dots in a vertical line on the side of the cake then use an offset spatula to gently flatten out each dot to create a the shape. Repeat until cake is covered with the pattern all the way around.
- It is best stored in a cool place or in the fridge and if possible in an air-tight container.
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ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
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UPVOTE AND FOLLOW ME
Uau!! I would love to have one like this for my bday;) It seems absolutely delicious.
I've been thinking this week that if your dishes and cakes were available in a restaurant or pastry close to me I would be fat already!! This #fooporn tag fits you photos perfectly!
Well, the #foodporn tag is maybe kind of crud, but yes, it is probably appropriate due to the fact that so many of us work so hard to watch what we eat. Actually, I have so many people encourageing me to start a restaurant, but I do not want to be a slave. Looking forward to your Sunday cook
I already thought you had some restaurant business because your results are very professional! Hope you can find a way to make it work, without slavery :)
Thanks, I already bought the ingredients for my next Sunday cook, it will be a vegetarian one (new recipe also!).
Fantastic news on your Sunday cook, I will be watching
Mmmm! My son would love it !!! Its his 30th birthday actually tomorrow ! And that cake would be perfect !! Ship it on over please ! Thanks lol ! 🍰🎂🍰🎂
Pizza and cake Kmac. Please mail the leftovers to me lol
No problem ! Hehe !🎂🍕🍰🍕
Oh, the timing is perfect. This is a great recipe, you will thank me later, I promise
Im not sure i will have time to make it for him but my other sons birthday and mine are both in March 16 th 18th he will be 27 we both missed st Pattys day lol! But i might make it then ! we always celebrate together and will share it ! Mmmmmm! 🎂🍰🎂🍰
Unreal. You did it again.
Droolly Barry
Your titles are actually so descriptive, I can tell 9/10x now if it is your post or not before I scroll down another line or 2 where the blogger name shows up lol
Nice work as always.
I understand. I may start a new tag, #foodart. Thanks so much for the great comment
You are welcome.
You amaze me @gringalicious. Not only do you constantly make these high-vibe, delicious, tantalizing posts, you also have amazing photographic skills and the time you dedicate to whipping up a recipe and creating a work of art is truly inspiring. I believe that no only will I one day have a feast with you--one day we may create it together!!! Thank you for being so on top of our taste and eye-buds!!! Grateful for you beautiful woman!
Those are powerful, lovely words, full of energy, thank you so much! Yes, I think we will create together, that will be a great time!
Us foodies do have a special bond. Grateful to be enjoying it with you @gringalicious!!
Yes! I cannot live without chocolate!
I hear you, I really do hear you
Looks yummy as always @gringalicious
Thanks so much @immarojas
Now I know what you are making when I come to Patagonia!!! :p
We shall add it to the agenda / menu, absolutely
Lovely description and even better photos!
How nice of you to say that, thanks so much for the compliment and for taking the time to comment
Now that looks tasty :) following back
So glad your following, thanks so much. And thanks for the compliment on the cake
Your more than welcome :)
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