Yellow Butter Cake with Chocolate Frosting
“A party without cake is just a meeting” – Julia Child
Truer words have never been spoken
I am a fan of cake – good cake. And yes, there is such a thing a bad cake. Texture, flavour, density and frosting all play a part in whether or not the cake is good
So far, Martha’s cakes have been successful, both in and out of the book.
For this recipe, there is a cupcake variation and I am going that route. Cupcakes are easier to freeze and enjoy later. A cake will be devoured in minutes.
This is not too complex a recipe and I have some help in the kitchen today. We beat butter and sugar, add eggs and dry ingredients alternating with milk. Martha does this a lot with her cakes. I think it so you are not overmixing, but Martha never tells you, you just do it.
I use my trusty ice cream/cupcake/cookie scoop to evenly distribute the batter and bake
They look pretty good, I set them to cool, while I make the frosting
This is a more involved frosting. Melting chocolate, dissolving cocoa powder beating butter and sugar.
This takes more time than other frostings, but is has a beautiful glossy finish and a great chocolate flavour that is not too sugary – you know how sometimes you can actually taste the granules of sugar; this is not like that.
I just use an offset spatula for a quick layer on the cupcakes. It glides on like a dream
Gang, it’s good cake!
It has great flavour, the texture doesn’t crumble at all, and the frosting…well you know how I feel about the frosting.
The kids inhaled these!
I am looking forward to using this in a cake recipe soon, the density is perfect for shaping and stacking
Quick note about the frosting; this is not a good “make ahead” frosting. It takes a while for it to come back to room temperature, is not as easy to spread and it loses a little bit of its luster
Absolutely Bakeable!
