You will fall in love with this soft, tender, moist, and fluffy yellow cake once you taste it. I can bet that you will be baking this cake every time there’s a celebration in the house!
Yellow cake is yellow because of the additional egg yolks that are added in the recipe to give extra moisture to the cake. This helps make the cake more soft and tender, making it taste delectable.
The recipe needed perfection, which was achieved after certain hits and misses. I wanted you to have the perfect recipe so you don’t have to buy another cake mix to make a yellow cake again.
The combination of rich chocolate ganache with yellow cake is one of the best I have tasted. The smooth, Silky texture of ganache combined with soft, buttery, and moist cake speaks leaps and bounds about the cake itself. I love to make this cake for birthdays or any get-together.
Why You’ll Love This Recipe?
- Homemade Yellow Cake: Not all recipes you see online work, and I would hate it if you would rush to the supermarket to buy another pack of cake mix. I always push the idea of home baking using ingredients readily available at home. Next time you have guests coming, bake them this yummy cake.
- Moist and Tender: The cake is surprisingly very moist and tender. This is because of the extra egg yolks and the buttermilk. Both help the cake to remain moist throughout the shelf-life.
- Great For Parties: The cake is simple yet elegant and delectable. The cake is perfect for any occasion. Everyone loves a soft, moist cake layered with yummy Belgian chocolate ganache. It’s a hit every time!
Important Ingredients Used In The Recipe
- Butter: The cake has a pleasant buttery taste to it, which is because it has a great amount of butter in it. Use soft room-temperature butter to get the right texture of the cake.
- Oil: In addition to butter, oil is also used as a fat in the cake. Oil will help retain the tenderness in the cake, as butter usually hardens at room temperature. Use refined vegetable oil only.
- Eggs and Egg yolk: The cake has a total of 3 whole eggs and an addition of 1.5 egg yolks. Both eggs and yolks provide a great structure as well as the tenderness it needs.
- Buttermilk: Generally, you will see buttermilk in eggless cakes, but we have it here as well. Buttermilk can be used in either of the cakes as the reason it is added is the moistness and tenderness it provides to the cake.
- Vanilla Essence: Used in the cake batter and soaking syrup, it will help eliminate the eggy taste that will be there in the cake because of the amount of eggs going in.
- Dark Chocolate: I always prefer using Belgian chocolate, which gives my desserts much better taste and richness.
How To Make Yellow Cake
Preparation: Collect all ingredients and tools needed to make the delicious yellow cake. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line three 6-inch round cake tins with some oil and butter paper.
Method for Yellow Cake Sponge
Creaming: In a large bowl, cream softened butter and sugar until the mixture becomes pale and fluffy.
Add Oil: After creaming, add oil and mix again. Combine until the oil gets mixed thoroughly.
Add Wet Ingredients: Next, add eggs, egg yolks, and vanilla essence. Continue mixing to get a homogenous mixture.
Make Batter: Now, alternatively, add buttermilk and dry ingredients (flour and baking powder) to the prepared mixture. Mix to make a smooth, lump-free batter.
Bake: Pour the batter equally into the three prepared tins and bake the cake at 180C (OTG mode: lower rod only) for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
Method for Ganache
Melt Chocolate: Take chopped couverture dark chocolate in a bowl and melt in the microwave. Stir the chocolate in between.
Warm Cream: Separately, warm the fresh cream as well.
Make Ganache: Mix the melted chocolate and warm cream to make smooth and silky ganache.
Method for Soaking Syrup
Mix water and vanilla essence to make the soaking syrup.
Method for Assembly
Prepare Sponges: Once the cake cools down completely, demould them and make all three layers equal using a serrated knife.
First Layer: Place the first sponge on a cake board and soak it with the soaking syrup. After soaking, add the ganache and spread it using a palette knife.
Second Layer: Place the second sponge layer and repeat the same procedure as it was done for the first layer.
Third Layer and Crumb Coat: Place the last sponge layer and crumb coat the cake to seal all the loose crumbs of the cake.
Freeze: Keep the cake in the refrigerator for some time until the ganache sets.
Final Coating: Once the crumbs are set, frost the cake with a final ganache coating. Smoothen it out and, using a comb Scraper, give the cake its design.
Decoration: Pipe shell design on the top edge of the cake and garnish the cake with some sprinklers.
Our Yellow Cake with Chocolate Frosting is now ready!
Chef’s Tips For The Recipe
Mix Cake Batter Well
The cake batter must be mixed properly. No flour lumps should be left, as that would show up in the baked cake as well.
Pour Batter Evenly
When pouring the cake batter into three tins, use a digital weighing scale to measure the precise weight of each tin. This will help get even cake layers, and you won’t have to trim them much.
How To Store Yellow Cake?
Assembled cake must be stored in an airtight container in the refrigerator for up to 3 days.
The sponge without frosting can be stored as well. Cling wrap them in the refrigerator for up to a week or in the freezer for a month.
Ganache can also be stored in the refrigerator for a week or a month in the freezer.
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Frequently Asked Questions
Yes, you can use any buttercream for the yellow cake. I prefer chocolate flavour with yellow cake. You can use other chocolate frostings like chocolate cream cheese or chocolate fudge frosting.
The cake batter is such that it won’t fit in one tin. It will ooze out. I would recommend using three tins only.
No, the extra yolks are enough to give a yellow tint to the cake. You don’t need to add any colour.
The use of additional egg yolk is the major difference between the two cakes. Regular cakes have just eggs, while yellow cakes have eggs and egg yolks.
- 165 g Salted butter
- 165 g Castor sugar
- 75 g Oil
- 3 nos. Eggs
- 1+1/2 Egg yolk
- ¼ + 1/8 tsp Vanilla
- 225 ml (1/2 tsp vinegar) Buttermilk
- 195 g All Purpose flour
- 2 tsp Baking powder.
For Soaking Syrup
- 80 ml Water
- 20 ml Vanilla essence
For Chocolate Ganache
- 400 g Dark couverture
- 150 g Fresh cream
Method For Sponge
- Cream the butter and sugar until pale and fluffy.
- Gradually add in the oil and mix again till fully combined.
- Add the eggs and egg yolk, along with vanilla. Mix properly.
- Alternatively, add in buttermilk and dry ingredients and combine properly.
- Prepare 3, 6inch tins by greasing with oil and lining with butter paper.
- Put this for baking at 180C, on a lower rod, for 25-30mins or until a toothpick inserted comes out clean.
For Chocolate Ganache
- Melt chocolate in a bowl using a microwave or double boiler.
- Heat cream in a separate bowl.
- Mix the two until you get a smooth and glossy ganache.
- With the help of a serrated knife or cake leveler, make all three layers equal.
- Take the first layer and place it on a cake board. Soak it with soaking syrup using a pastry brush.
- Put some ganache on the cake and spread it evenly with the help of an off-set spatula.
- Put the second layer of cake and repeat this process.
- Once all layers are assembled, crumb coat the cake with ganache.
- Keep in the fridge for some time so that the ganache sets.
- Once the ganache sets, put a final coating of ganache on the cake.
- Give a design with a cake scraper using a comb design.
- Make a shell design on top of the cake on the edges.
- Spread Sprinkles on the cake for final décor.
- Prep Time: 30 to 35 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 25 to 30 minutes