Ingredients
- 1 cup butter
- 1 cup shortening
- 3 cups confectioners’ sugar
- 1/2 cup cocoa powder
- 2/3 cup milk
- 2 teaspoons orange extract
- 12 ounces mini semisweet chocolate chips
- 4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 pound butter (2 sticks), softened
- 1 1/2 cups sugar
- 4 eggs plus 2 yolks, well beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1 cup sugar
- 1 cup water
- 1 tablespoon rum
Instructions
- For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa to the butter mixture along with the milk and extract. Continue to mix until well combined. Turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared.
- Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper.
- Sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla until well blended. Scrape down the sides of the bowl. Gradually mix in the dry ingredients in 3 batches, alternating with the milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.
- Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs. To make sugar glaze: combine sugar, water and rum in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze on the cake layers to moisten and add extra flavor.
- Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers.
- Frost the top and sides of the cake thoroughly. Refrigerate for 45 minutes before decorating or cutting.
Reviews
My new daughter in law said yellow cake is her favorite–I usually use old Betty Crocker recipe for birthday cakes. I went on line & found this one. I have been baking a long time & was very disappointed as to how dry & heavy this was. I found out she prefers a box cake anyway.
I made this cake for my family ( no leftovers) then my friends, ended up making it for my sons teachers. Before I became ill, I used to make it all the time at my kids request. You have to follow the recipe exactly, no shortcuts, no substitutions and most of all take your time.
i love the cake it taste so good it melts in your mouth and its watering to
sounded like a great recipe,mistake followed recipe to the letter, but found the cake to be very dry and forget about eating it the next day..I’ll stick to an organic box mix,much moister and much easier
I’ve baked enough cakes to have a feel for them and although this one, which I baked for my brother’s birthday, to the recipe, was impressive. It just didn’t have the pizzaz of some of the other’s I’ve tried. My family was nice enough to not say that it wasn’t my best, but I could tell by the amount of leftovers there were 🙂 Oh, well. I hope it turned out better for everyone else. For me, there are better recipes out there that I intend to stick to from now on. I’ll definitely use the icing again though.
I followed the directions precisely and got a DRY cake.
I did not make the cake in this recipe, only the icing which I made just as the recipe states. I found that my final product was sweet but a bit greasy for my liking. I decided to use it as a filling but top my cake with whipped cream to cut the greasy feeling of the icing. Maybe next time I would try it with all butter or with just a bit of shortening.
good for kids
I’ve made this cake at least three times. Everyone loves it, especially the frosting. It makes a great impression on family and friends. Whoever you make it for will absolutely love it!
I will make this every year for my husbands’ birthday…he insists upon it. A little involved and complicated, but well worth the effort. Two forks up!