Moist Yellow Cake with Chocolate Sour Cream Frosting
A nostalgic, bakery-style yellow cake that is incredibly moist thanks to buttermilk and sour cream. Topped with a unique, fudgy chocolate sour cream frosting that isn’t overly sweet.
Ingredients
3/4 cup unsalted butter softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs plus 1 egg yolk
1/2 cup sour cream
1 3/4 cup all-purpose flour
1 3/4 cup cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1 cup milk chocolate morsels
1/4 cup unsalted butter
3/4 cup sour cream
1/4 cup dark chocolate unsweetened cocoa powder
pinch of kosher salt
3 cups powdered sugar
1 teaspoon vanilla extract
Sprinkles optional
Instructions
1. Beat butter for 2 minutes. Add sugar and vanilla, continue beating with electric mixer.
2. Add eggs and extra egg yolk, beating well after each addition. Beat in the sour cream.
3. Combine the flours, baking powder and salt in a small bowl using a whisk. Add to mixing bowl, alternating with the buttermilk. Beat 2 minutes after all is added.
4. Pour cake batter into two greased and floured 9-inch cake pans (make sure they have 2 inch sides). Bake in a 350 degree oven for 35-38 minutes. Remove and cool completely.
5. For the frosting, add milk chocolate morsels and butter into a small microwave safe bowl. Microwave for 30 seconds, mix and continue heating in 30 second increments. Whisk the butter into the melted chocolate completely.
6. In a large mixing bowl, combine sour cream, dark cocoa powder, salt and melted chocolate mixture. Mix until blended. Add powdered sugar and vanilla, beat for 3-5 minutes until well blended and fluffy.
7. To assemble cake, lay one layer of cake on a cake platter. Spread frosting over the top. Add second layer of cake. Spread frosting over sides and top of cake. Add sprinkles for decoration.
Notes
To make a crumb coating: spread a very thin layer of frosting over the cake and refrigerate for 10 minutes before the final layer.
To make cupcakes: Bake for 15-17 minutes at 350°F (makes 24).
Buttermilk: Store-bought is best, or use a homemade substitute (1 cup milk + 1 tbsp lemon juice).
Storage: Keep in an airtight container at room temperature for up to 5 days.