Whenever my birthday came around, my mom would ask me what kind of cake I wanted. I always picked yellow cake with chocolate frosting. I know it sounds kind of boring and pedestrian but I loved it! I don't know if I loved it because I didn't (definitely past tense now) have a huge sweet tooth or if I just really liked yellow cake. Either way, it remains a favorite.
I've had a hard time finding a recipe for yellow cake that mimicked a boxed cake mix. There's something so fluffy and tender about a boxed mix that I wanted at home without all of the additives that come with a box.
This recipe is very, very close to what I remember as a child. It's sweet, tender, fluffy, and delicious. The chocolate sour cream frosting was a great addition to the yellow cake and brought me right back to those birthday-sheet-cake days. :) I also think these cupcakes are perfect for Valentine's Day. Sweets for a sweet.
Yellow Cupcakes with Chocolate Sour Cream Buttercream
For the cake:1 cup (2 sticks) unsalted butter, at room temperature
2 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt
1 ½ cups sugar
2 tsp. pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
1. Heat oven to 350°F. Line cupcake tins with paper liner; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Add in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
4. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
5. Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool the cupcake in the pans for 15 minutes, then turn out onto racks to cool completely.
For the buttercream: 12 oz. semisweet chocolate, chopped
1 ½ cups (3 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
¾ cup sour cream
pinch kosher salt
1. Heat the chocolate in a double boiler or medium heatproof bowl set over a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary.
3. Add the chocolate, sour cream, and salt and beat to combine. Frost as desired.
cake and buttercream from Real Simple