Yellow Chocolate Velvet Cake😋💕

Yellow Chocolate Velvet Cake😋💕 

Ingredients:

• For the Yellow Cake Layers:

• 3 cups cake flour (sifted)
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 ¼ cups buttermilk (room temperature)
• ¼ cup sour cream
• Pinch of yellow food colouring 

• For the Chocolate Velvet Frosting:

• 1 ½ cups unsalted butter (room temperature)
• 4 ½ cups powdered sugar (sifted)
• ¾ cup unsweetened cocoa powder (Dutch-process recommended)
• 6 tablespoons heavy cream (plus more if needed)
• 2 teaspoons pure vanilla extract
• Pinch of salt
• Optional: 4 oz melted semisweet chocolate (cooled slightly, for richer flavor)

Preparation:

        Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly dust with flour and tap out the excess.

        In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.

         In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium speed until pale and fluffy—about 3-5 minutes.

       Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

      Add the flour mixture in three additions, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix just until combined—do not overmix.

        Divide the batter evenly among the prepared pans. Tap each pan gently on the counter to remove air bubbles. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

 Make the Chocolate Velvet Frosting:

         Beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, beating on low to prevent a sugar cloud. 

       Add the vanilla, salt, and cream, increasing the mixer speed to medium-high. Beat until light and fluffy. If using, incorporate the melted chocolate for added depth.

Assemble the Cake:

        Place one cake layer on your cake stand. Spread an even layer of frosting on top.

       Repeat with the second and third layers. Once stacked, frost the entire cake generously. Use a spatula to create rustic swirls and decorative piping on top and bottom if desired.

       Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Bring to room temperature before serving for best flavor and texture.

      Slice, Serve and Enjoy 😋💕😊