Gold Cake With Easy Fudge Frosting Recipes

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YELLOW SHEET CAKE WITH CHOCOLATE FUDGE FROSTING



Yellow Sheet Cake with Chocolate Fudge Frosting image

The ultimate birthday cake is right here! This yellow sheet cake with chocolate fudge frosting is the only yellow cake recipe you'll ever need.

Provided by Sally

Categories     Cake

Time 2h

Number Of Ingredients 18

2 and 1/4 cups (266g) cake flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream, at room temperature*
1 cup (240ml) whole milk, at room temperature*
1 cup (230g) unsalted butter, softened to room temperature
4 and 1/2 cups (540g) confectioners' sugar
3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
1/2 cup (120ml) whole milk
1 Tablespoon light corn syrup*
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
optional: rainbow sprinkles

Steps:

  • Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet pan or a 9×13 inch quarter sheet pan. Set aside.
  • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.
  • Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
  • Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. For a 12×17 inch sheet cake, bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. For a 9×13 inch sheet cake, bake for 36-40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. With either size, make sure you rotate the cake pan once or twice during bake time.
  • Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake cools, make the frosting.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy, about 2 minutes. Using a fine mesh strainer or sieve, sift the confectioners' sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
  • Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

GOLD CAKE WITH EASY FUDGE FROSTING



Gold Cake With Easy Fudge Frosting image

This is probably the first cake I ever made that was from scratch and not out of a box. It is still one of my favorites today, and goes perfectly with a tall glass of milk.

Provided by JackieOhNo

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
1 teaspoon salt
4 teaspoons baking powder
2 1/4 cups unsifted flour
1 cup milk
4 ounces unsweetened chocolate
3 tablespoons butter
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups sifted confectioners' sugar (approximately)
1/4 cup milk

Steps:

  • For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
  • Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
  • For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.

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