Sabrine Hajri Pioneer Woman Yellow Cake With Chocolate Icing recipe is made with flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, buttermilk, unsalted butter, powdered sugar, cocoa, salt, corn syrup, vanilla extract, and chocolate this recipe Takes 95 minutes and Servings12.
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🤎 Why You’ll Love This Yellow Cake With Chocolate Icing Recipe:
- Moist and Tender: The buttermilk and precise baking techniques ensure a soft, moist texture that melts in your mouth.
- Rich Chocolate Flavor: Indulge in the deep, decadent taste of Dutch-processed cocoa and melted chocolate in every bite of the frosting.
- Simple Ingredients: With pantry staples like flour, sugar, and butter, this recipe is easy to whip up without any fancy or hard-to-find items.
- Homemade Goodness: Experience the satisfaction of baking from scratch and treating your loved ones to a homemade delicacy that beats store-bought alternatives any day.
❓ What Is Pioneer Woman Yellow Cake With Chocolate Icing Recipe?
Pioneer Woman Yellow Cake With Chocolate Icing is a classic dessert made from simple ingredients like flour, butter, sugar, and eggs. It boasts a moist, tender texture and rich chocolate flavor.
🧈 Pioneer Woman Yellow Cake With Chocolate Icing Ingredients
For the Cake:
- 2¼ cups (281.25 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (300 ml) buttermilk, at room temperature
For the Frosting:
- 20 tablespoons unsalted butter, at cool room temperature
- 1 cup (120 g) powdered sugar
- ¾ cup (64.5 g) Dutch-processed cocoa
- Pinch of salt
- ¾ cup (255.75 ml) light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces (226.8 ml) milk or semisweet chocolate, melted and cooled slightly
🎂 How To Make Pioneer Woman Yellow Cake With Chocolate Icing
- First, preheat your oven to 350 degrees F, then, grease and flour two 8-inch round cake pans.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt, then set this aside for later.
- With an electric mixer, beat together the butter and sugar until they’re light and fluffy, about 3 to 5 minutes.
- Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.
- Add vanilla extract and beat it in, after that, add all the dry ingredients and mix on low speed until combined.
- Pour in the buttermilk, beat on low for 1 minute, then increase to medium speed for 3 minutes.
- Divide the batter evenly between the prepared pans, and bake for 33 to 38 minutes, until a skewer comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, blend butter, powdered sugar, cocoa powder, salt, corn syrup, and vanilla until smooth.
- Finally, assemble the cake by spread frosting on one layer, stack the second layer, then frost the top and sides.
💭 Recipe Tips:
- Use room temperature ingredients for optimal texture and mixing, ensuring a smooth batter.
- Sift dry ingredients like flour and cocoa to prevent lumps and ensure even distribution.
- Do not overmix the batter to avoid a dense cake; mix until just combined.
- Cool cakes completely before frosting to prevent the icing from melting and sliding off.
- Adjust sweetness by adding more or less powdered sugar to the chocolate icing to suit your taste preferences.
☕ What To Serve With Yellow Cake With Chocolate Icing?
Serve Yellow Cake with Chocolate Icing alongside Mermaid Ice Cream or Lemon Rice Pudding for extra indulgence Coffee Creamer or Cherry Limeade can also enhance the flavors, making it a delightful and complete dessert experience.
🎚 How To Store Leftovers Yellow Cake With Chocolate Icing?
- Refrigerator: To store leftovers yellow cake with chocolate icing place it in an airtight container at room temperature for up to 3 days.
- Freezer: To freeze wrap leftovers yellow cake with chocolate icing tightly in plastic wrap and aluminum foil then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Yellow Cake With Chocolate Icing?
- In The Microwave: Place leftovers yellow cake with chocolate icing on a microwave-safe plate and heat for 15-30 seconds until warm.
- On The Oven: Wrap leftovers yellow cake with chocolate icing slices in aluminum foil and heat in a preheated oven at 350°F for 10-15 minutes.
- On The Steamer: Steam leftovers yellow cake with chocolate icing slices in a steamer basket for 5-7 minutes until warmed through.
FAQ’S
How Do You Prevent The Yellow Cake From Becoming Dry?
To prevent yellow cake from becoming dry, ensure not to overbake it and use moistening ingredients like sour cream or buttermilk in the batter.
How Do You Make The Chocolate Icing Thicker?
For thicker chocolate icing, gradually add powdered sugar until desired consistency is reached, or incorporate melted chocolate for richness.
How Do You Know When The Yellow Cake Is Done Baking?
To know when yellow cake is done baking, insert a toothpick into the center; if it comes out clean with only a few crumbs, it’s ready.
How Do You Make The Yellow Cake More Moist?
To make yellow cake more moist, add ingredients like yogurt, applesauce, or melted butter to the batter, and avoid overmixing to prevent toughness.
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Pioneer Woman Yellow Cake With Chocolate Icing Nutrition Fact
Amount Per Serving
- Calories: 660kcal
- Carbohydrates: 112g
- Protein: 9g
- Fat: 45g
- Saturated Fat: 27g
- Cholesterol: 174mg
- Sodium: 535mg
- Potassium: 380mg
- Fiber: 3g Sugar: 80g
- Vitamin A: 1425iu
- Calcium: 159mg
- Iron: 3.1mg
Pioneer Woman Yellow Cake With Chocolate Icing
Description
Pioneer Woman Yellow Cake With Chocolate Icing recipe is made with flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, buttermilk, unsalted butter, powdered sugar, cocoa, salt, corn syrup, vanilla extract, and chocolate this recipe Takes 95 minutes and Servings12.
Ingredients
For the Cake:
For the Frosting:
Instructions
- First, preheat your oven to 350 degrees F, then, grease and flour two 8-inch round cake pans.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt, then set this aside for later.
- With an electric mixer, beat together the butter and sugar until they’re light and fluffy, about 3 to 5 minutes.
- Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.
- Add vanilla extract and beat it in, after that, add all the dry ingredients and mix on low speed until combined.
- Pour in the buttermilk, beat on low for 1 minute, then increase to medium speed for 3 minutes.
- Divide the batter evenly between the prepared pans, and bake for 33 to 38 minutes, until a skewer comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, blend butter, powdered sugar, cocoa powder, salt, corn syrup, and vanilla until smooth.
- Finally, assemble the cake by spread frosting on one layer, stack the second layer, then frost the top and sides.
Notes
- Use room temperature ingredients for optimal texture and mixing, ensuring a smooth batter.
Sift dry ingredients like flour and cocoa to prevent lumps and ensure even distribution.
Do not overmix the batter to avoid a dense cake; mix until just combined.
Cool cakes completely before frosting to prevent the icing from melting and sliding off.
Adjust sweetness by adding more or less powdered sugar to the chocolate icing to suit your taste preferences.
