Yellow Chocolate Velvet Cake

Byzitouni

🛒 What You’ll Need

For the Yellow Velvet Cake:

  • 2 ½ cups Cake flour (for that signature velvet crumb!) 🌾
  • 2 cups Sugar 🍬
  • 1 cup Unsalted butter, softened 🧈
  • 4 Large eggs, room temperature 🥚
  • 1 cup Buttermilk 🥛
  • 1 tsp Baking powder & ½ tsp Baking soda ✨
  • 2 tsp Vanilla extract 🍦
  • ½ tsp Salt 🧂

For the Rich Chocolate Frosting:

  • 1 cup Unsalted butter, softened 🧈
  • 3 ½ cups Powdered sugar ☁️
  • ½ cup Unsweetened cocoa powder 🍫
  • ¼ cup Heavy cream or milk 🥛
  • 1 tsp Vanilla extract 🍦

👩‍🍳 Instructions

  1. Preheat & Prep: Heat your oven to 350°F. Grease and flour three 8-inch round cake pans for a beautiful layered look.
  2. Cream the Base: In a large bowl, beat the softened butter and sugar together until the mixture is light, pale, and fluffy.
  3. Emulsify: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Dry & Wet: In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour.
  5. Bake: Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
  6. The Velvet Frosting: Sift the powdered sugar and cocoa powder together. Beat the butter until smooth, then gradually add the dry mixture along with the cream and vanilla. Whip until it’s silky and spreadable.
  7. Assemble: Stack your layers with a generous amount of frosting in between. Cover the top and sides with smooth swirls of chocolate goodness as seen in the photo!

🔥 Pro Tips:

  • The “Velvet” Secret: Using cake flour and buttermilk is what gives this cake its incredibly fine, soft texture—it literally melts in your mouth! 🥛🛡️💎
  • The “Room Temp” Hack: Make sure your eggs and buttermilk are at room temperature. This ensures the batter emulsifies perfectly for an even bake. 🥚🌡️🎯

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