- #Barefoot contessa vanilla buttercream frosting how to#
- #Barefoot contessa vanilla buttercream frosting full#
If the butter starts to melt, stop and wait for the mixture to cool. Reduce speed to medium, add the butter, 2 tablespoons at a time.Leave the mixer on high speed for an hour, until the mixture is completely at room temperature. With the mixer still on high, pour in the sugar syrup in a very thin stream.Place the egg whites, cream of tartar, and salt in your mixing bowl.In a medium saucepan, over high heat, combine the sugar and ⅔ cup water, when sugar has dissolved, add a candy thermometer and cook until it reaches 240 degrees, do not stir.When your cakes have cooled completely, make the frosting.Cool in the pans for 30 minutes and then invert onto a wire baking rack and cool completely. Bake for 30-35 minutes until the cakes are done and a toothpick can be inserted into the center of the cake with no crumbs. Divide the batter equally between the two pans, smoothing the tops with a rubber spatula.Mix until just combined and finish combining with a rubber spatula. With the mixer on low, add half of the flour mixture, all of the sour cream, then remaining flour mixture. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisk the cocoa powder and coffee/espresso together in a small bowl and add to the mixer, while on low speed. Add the vanilla and beat until well combined, scraping down the bowl as necessary. Decrease the speed to low and add the eggs one at a time, until incorporated. In your mixing bowl, cream the butter and sugar together on medium speed for about 3 minutes, until it is light and fluffy.Preheat your oven to 350 degrees and prepare two, 9x2 inch cake pans by lining with parchment paper and greasing them with nonstick spray.Store this cake in an airtight container to keep it from drying out.Let the yellow cake layers cool completely before topping them with chocolate frosting.If you only have salted butter on hand, scale back the amount of salt you add to the cake batter.Of course! This yellow cake recipe would pair nicely with a classic buttercream, as well as a strawberry buttercream frosting. But trust me, you need the blend of flours to create a fluffy yellow cake! Can I Use Another Type of Frosting? If you don’t bake a lot, I can understand why using both cake flour and all-purpose flour in this recipe may seem unnecessary.
#Barefoot contessa vanilla buttercream frosting full#
I’m sure you could! Just don’t fill your bundt pan more than 2/3 full (you can use any extra batter for cupcakes). Can I Bake This Yellow Cake as a Bundt Cake? I haven’t tested this exact recipe as cupcakes before, but I’m sure that’d work fine! You’d likely need to bake the cupcakes for 18 – 22 minutes. Maybe 2/3 or 3/4 of the recipe would be a good fit.Ĭan I Turn This Yellow Cake Recipe Into Cupcakes? I think it would be a bit too much batter. Can I Make This Yellow Cake in a 9×13-Inch Pan? You can also make the chocolate buttercream and freeze it in a separate container. Wrap it in a few layers of plastic wrap and foil or store in a freezer bag. Yes, you can freeze the unfrosted homemade yellow cake.
Mix in eggs one at time then blend in egg yolks and vanilla.In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy.Sift flours then whisk in add baking powder, baking soda and salt.1 batch homemade chocolate buttercream frosting.Here’s what you’ll need to make this moist yellow cake recipe: Making yellow cake from scratch is much simpler than you’d think! It only requires a handful of pantry staples. They are just so pillowy, smooth and fluffy, so how do I resist? Yellow Cake Ingredients Have you noticed I can’t stop swirling batters and frostings? It’s my stress reliever :). Homemade cakes are much closer to (good) bakery quality cakes than the box mixes. I love making cakes, and of course I love eating them, especially this homemade yellow cake! It’s perfectly delicious! They have more flavor, and I think they have a better texture too. No question, they’re just so much better. Once you begin making cakes from scratch, you’ll realized there’s definitely no need to return to a box mix. And when you top with with a rich, melt-in-your-mouth chocolate buttercream frosting, you know it’s got to be good! This cake is soft and moist, with the perfect combination of density and fluff to it.
#Barefoot contessa vanilla buttercream frosting how to#
Yellow Cake is one of those classic recipes we should all know how to make from scratch.
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