In our opinion, yellow butter cake doesn't get enough time in the spotlight anymore. There are so many wonderful cakes to try these days, but sometimes we sit back and talk about how we remember when this was the classic birthday cake.
The simplicity of this cake shines through when using quality ingredients, ever more the reason to ditch the box cake mix and make it from scratch. And while we love lighter buttercreams, like Italian meringue buttercream or ermine buttercream, we had to go with old-school chocolate frosting for this cake.
Prep: 30 minutes
Cook time: 33-38 minutes
Yield: 1 cake (10-15 servings)
Ingredients (Yellow Cake):
This will yield three 7" rounds or one half-sheet pan.
Ingredients (Chocolate Frosting):
This will make enough icing to frost a 3-layer 7" cake.
Method (Yellow Cake):
Method (Chocolate Frosting):
While we're big fans of Italian Buttercream (light and delicately sweet), recently we changed things up to try out a recipe for an old classic — Ermine Buttercream (also known as Flour Buttercream, Boiled Milk Buttercream, and so on.)
Flour Buttercream is perhaps the most apt description, since to make this recipe you use flour to develop a thick pudding that gets added to whipped butter. We found this recipe on The Tough Cookie, and simply subbed in our gluten free flour to replace the regular all-purpose.
This buttercream is wonderful for cupcakes, jelly and Swiss rolls, and layer cakes. Light as whipped cream, it's incredibly smooth and sets very well.
Prep: 15 minutes
Cook time: 5 minutes
Yield: 3 ¼ cups buttercream
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