I found this recipe over on Bakerella's website. I'll never, ever be as talented as she is in the cake pop department, but I sure can make a good cake! I really enjoy a moist cake so I decided to give this one a try. It was all she said it was! Very moist and tasty! I followed her directions to the "T" and it came out great. I used my own filling and frosting on it but if you have a favorite frosting, by all means use it. Just wanted to share her recipe and I included
my chocolate filling and frosting recipes for you, too.
I LOVE CAKE!!!
I included her recipe below but you can click here to go to Bakerella's page to see the recipe on her website. While you're there, have a look at her magnificent cake pops. Oh my...the woman's phenomenal!!
Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring
- Preheat oven to 350 degrees.
- Grease and flour (3) 8 inch cake pans.
- Using a mixer, cream butter until fluffy.
- Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
- Add vanilla and butter flavoring to mix; until just mixed.
- Divide batter equally into three cake pans.
- Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
- Bake for 25 – 30 minutes (depending on your oven) until done.
- Cool in pans for 5 – 10 minutes.
- Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
- Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers:
- Combine 1 cup of sugar and 2 cups of water.
- Bring to boil and boil for approximately 3 minutes. Let cool.
- Pour liquid into a spray bottle or pouring bottle.
- Unwrap first layer and using a serrated knife, level off the top of your cake.
- Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
- Add a layer of frosting to your bottom layer. Repeat on second and third layers.
- Frost the sides.
6 cups sifted powdered sugar, divided use
1 1/3 cup cocoa
1 cup (2 sticks) butter
¾ cup milk, divided use
2 teaspoon vanilla extract
Beat 2 cups powdered sugar, cocoa, butter, vanilla extract and about half of the milk in a large mixing bowl until creamy.
Gradually beat in remaining powdered sugar and milk and mix until smooth.
Makes about 4 cups frosting.
Chocolate Whipped Cream Filling
1 ½ cups heavy cream
¾ cup powdered sugar
2 – 3 tablespoons cocoa
1 teaspoon vanilla
Whip cream for a couple of minutes. Add powdered sugar, cocoa and vanilla and continue beating until cream reaches
Divide in half and spread between layers of cake.
Frost with chocolate frosting.