Danielle Oron
Yellow Sour Cream Snaking Cake with Milk Chocolate Frosting
Yellow Sour Cream Cake with Milk Chocolate Frosting
Yellow Sour Cream Cake with Milk Chocolate Frosting is delicious and super fun to decorate! This one is decorated for Halloween! Perfect for birthday celebrations too!
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Servings: 12 servings
Equipment
- Stand mixer
Ingredients
Yellow Sour Cream Vanilla Cake
- 320 grams cake flour , 2 2/3 cups
- 8 grams kosher salt (Diamond Crystal) , 1 1/2 tsp
- 8 grams baking soda , 1 1/2 tsp
- 190 grams unsalted butter, room temperature , 13 1/2 tbsp
- 375 grams white sugar , 1 3/4 cup + 2 tbsp
- 3 eggs, room temperature
- 395 grams full fat sour cream, room temperature , 1 3/4 cups
- 25 grams vanilla bean paste , 2 tbsp (or 2 tsp extract)
- canola oil spray
Milk Chocolate Frosting
- 226 grams unsalted butter, room temperature , 2 sticks
- 113 grams cream cheese, room temperature , 4 oz
- 300 grams powdered sugar , 2 2/3 cups
- good pinch kosher salt
- 200 grams good quality milk chocolate (I used Andoa 39% from Valrhona) , 7 oz
Instructions
Yellow Sour Cream Vanilla Cake
- Pre-heat oven to 325˚F and prepare a 9" square cake pan by spraying with canola oil and lining with parchment paper (optional).
- In a medium bowl, whisk together the cake flour, baking soda, and salt.
- Cream the butter and sugar in the bowl of an electric mixer fit with paddle attachment until light in color, about 5 minutes on medium-high speed, scraping down the sides of the bowl half way through.
- Add the eggs one at a time while mixing between each addition until incorporated. Turn the mixer up to medium-high and cream until fluffy, about 2 minutes.
- Add the vanilla and mix until combined.
- Add half of the flour mixture and mix on low until just combined, about 45 seconds.
- Add all of the sour cream and mix on low until just combined, about 45 seconds
- Add the remaining flour mixture and mix until just combined, about 45 seconds to 1 minute. Don't over mix!
- Transfer the batter to the prepared cake pan and bake for 45 minutes – 1 hour until a cake tester or skewer is inserted and comes out clean. If you find that the top of the cake is getting a little dark, tent the cake with foil.
- Remove from the oven and let cool for 10 minutes before inverting the cake onto a plate or serving dish. Allow to cool completely before frosting.
Milk Chocolate Frosting
- Melt the chocolate using the double broiler method or microwaving the chocolate in 30 second increments, mixing in between, until melted. Allow to cool for at least 10 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, cream the butter and cream cheese until combined, about 2 minutes on medium-high speed.
- Add the powdered sugar and pinch of salt and cream on medium-high until light and fluffy, about 3 minutes, scraping the sides of the bowl half way through.
- With the mixer running on low, slowly add in the chocolate. Once all the chocolate is added, turn the mixer up to medium-high speed and whip until light and fluffy, about 1 minute.
- FROST THAT CAKE! Any which way you'd like and decorate it with whatever you have on hand.
Notes
This cake will keep covered very well in the fridge for up to 3 days.
EVERYONES’ OVEN IS DIFFERENT. The time for this cake is what worked in my oven. Check the cake for doneness before taking it out of the oven.
The quality of the chocolate is so important. I used Andoa 39% from Valrhona which is so so so good.
