vanilla bean paste or vanilla extract until mixture is smooth and resembles pudding (it may look stiff at first, but keep stirring). Vigorously whisk in 2½ cups sour cream, room temperature, 1½ tsp. semisweet chocolate, chopped (about 50% cacao), in a large heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring with a rubber spatula, until just melted and smooth, about 5 minutes. Store tightly wrapped at room temperature. Let cakes cool completely, at least 1 hour.ĭo ahead: Cakes can be baked 1 day ahead. Run an offset spatula around sides of cakes to loosen, then invert onto rack peel away parchment. (Cakes may start to shrink slightly from edges of pan.) Transfer pans to a wire rack and let cakes cool 10–15 minutes. Step 4īake cakes until golden and tops spring back when lightly pressed (an instant-read thermometer inserted into the center should register 205°), 25–30 minutes. Scrape batter into prepared pans, dividing equally (about 590 g per pan) smooth surface with an offset spatula. Fold in ½ cup rainbow sprinkles or confetti quins until evenly dispersed. Step 3Īdd reserved egg mixture to batter in 4 or 5 additions, beating to blend between additions and scraping down sides of bowl with a rubber spatula as needed batter should be smooth and creamy. almond extract beat until batter is pale and fluffy, about 1 minute. vanilla bean paste or vanilla extract, and ¼ tsp. Add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into 1" pieces, increase speed to medium-low, and beat until mixture resembles breadcrumbs, about 1 minute. baking soda in the bowl of stand mixer fitted with the paddle attachment on low speed until well combined, about 1 minute. Mix 2¼ cups (281 g) bleached cake flour, 1½ cups (300 g) granulated sugar, 2 tsp. whole milk in a small bowl to blend set aside. Whisk 3 large eggs, room temperature, and ½ cup plus 2 Tbsp. Lightly grease sides of two 8"-diameter cake pans with unsalted butter (do not grease bottoms). Place a rack in middle of oven preheat to 350°. Even if you think you’re too grown-up for milk chocolate, use it anyway for a well-balanced frosting. Fridge-cold sour cream will harden the melted chocolate on contact and the resulting tiny shards will be impossible to fish out. Instead, look for ice-cream-parlor-style rainbow sprinkles or flat, round confetti quins (available online and at baking or craft supply stores) for distinct dashes of color.įor the silkiest frosting, bring the sour cream (and the eggs and butter while you’re at it) to room temperature. Tiny multicolored nonpareils immediately dissolve into a streaky mess of color. When it comes to those sprinkles, choose wisely. Here, we go the extra mile with a shockingly simple frosting that tastes like deluxe chocolate custard, an über-tender crumb thanks to reverse creaming and cake flour, and colorful “confetti” sprinkles inside and out. Yellow cake swaddled in chocolate frosting is perhaps the gold standard cake for birthdays, and for good reason–it strikes just the right balance of chocolate and vanilla. If there’s only one cake you ever learn to make, let it be this.
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