September is my birthday month (along with seven other friends/family!) so I thought I'd make the quintessential cake to celebrate us Virgos. When I was a kid my mom normally made us a yellow cake with chocolate frosting. As a busy mother raising six children she used a boxed cake mix and pre-made frosting and we adored it! Those memories are part of the reason why I think I still love cake mixes to this day. There's no shame in getting a little help from Betty Crocker or Duncan Hines, but when I saw that Cook's Illustrated's Sep/Oct 2020 issue featured a recipe for Yellow Sheet Cake with Chocolate Frosting I had to try the "from scratch" version of the birthday classic.
Granted, there are more ingredients required than the standard eggs, oil and water you would use with a boxed mix, but I think you'll find it's worth it. There are quite a few eggs (4 whole + 2 yolks!) along with buttermilk in the batter which yields a rich and moist cake. The batter is made using the reverse creaming method where the cake flour, leaveners and sugar are mixed first, then the fats (butter and oil) are added and finally the liquid and eggs are mixed in. This technique minimizes gluten development which results in a super tender crumb.
After having a slice I have to say this is probably one of the best homemade cake recipes I've ever tasted. There's absolutely no pretense with this cake and that's what I love about it. Makes me so nostalgic for my childhood; those were the days!
Sending a September birthday shout out to Len, Will, Satya, Nicholas, Maria, Brian and Cheri!
Yellow Sheet Cake with Chocolate Frosting
Bake until toothpick inserted in center comes out with few crumbs attached, 28 to 32 minutes. Let cake cool completely in pan on wire rack, about 2 hours.
FOR THE FROSTING: Combine sugar, cocoa, butter, hot
water, and salt in bowl of stand mixer fitted with whisk attachment. Mix
on low speed until combined, about 20 seconds. Increase speed to medium
and continue to mix until smooth, about 1 minute longer, scraping down
bowl as necessary. Add melted chocolate and whip on low speed until
incorporated. Let sit at room temperature until thickened to spreadable
consistency, 30 to 40 minutes.
Frost cake. Refrigerate until frosting is set, about 20 minutes, before serving.
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