Yellow Anniversary Cake

For the past few weeks, we have been planning Ginny’s grandparent’s 60th anniversary party. Sixty years is a long time for anything, especially marriage. That’s almost three times my age, which is quite remarkable. For this very special occasion we made numerous treats such as shortbread sandwich cookies, raspberry cheesecake bars, spice cookies, lemon thumbprint cookies, walnut squares, chocolate brownie cookies, and this decadent classic yellow cake with fudge frosting.

I usually don’t get cravings for cake, as it has never been one of those things I’ve been totally crazy about. Don’t get me wrong; I do enjoy a good piece of birthday cake once in a while, but it’s not exactly something I’d die for. However, this cake packs some serious deliciousness and its flavour will take you by surprise because it is richer than it looks. Ginny has always been the one with a sweet tooth (I actually think all of her teeth may be sweet), but it’s hard not to develop one when living with someone who’s so great at baking.

Ginny’s grandparents wedding photo from 1952

Yellow Cake with Fudge Frosting

Recipe from Vintage Cakes by Julie Richardson 

Ingredients 

Cake

  • 1 1/3 cups (5 1/3 ounces) sifted cake flour
  • 3/4 cups plus 2 tablespoons (4 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 6 tablespoons (3 ounces) unsalted butter, at room temperature
  • 2 cups granulated sugar (14 ounces)
  • 1/2 cup grapeseed oil
  • 1 tablespoon pure vanilla extract
  • 4 egg yolks, at room temperature
  • 3 whole eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup heavy cream, cold

Fudge Frosting

  • 1 pound semi-sweet chocolate, chopped or chips
  • 2 cups heavy cream
  • 1/2 cup (3 3/4 ounces) firmly packed dark brown sugar
  • sanding sugar or colourful mini balls (for decorating)

Method

Preheat the oven with the rack in the middle position to 350°F. Line two 8 by 2-inch round cake pans with parchment paper circles and grease the sides.

Sift the cake and all-purpose flour, baking powder, and sea salt into a bowl. Then whisk the mixture together until all ingredients are well combined.

In a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes. Scrape the sides of the bowl often with a rubber spatula. Turn the mixer down to low and slowly drizzle in the oil and vanilla. Add the egg yolks and whole eggs one at a time, adding the next one as soon as the previous one has been full incorporated.

With the mixer on low add the flour mixture in three equal parts alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Stop the mixer before the last of the flour is fully combined and finish it off by hand to avoid over mixing the batter.

In a separate bowl, whisk the heavy cream until spot peaks form. Fold the whipped cream into the batter. Divide the batter evenly between two round cake pans. Tap lightly on the counter to remove any air bubbles from the batter.

Bake for 35-40 minutes or until golden in colour, a cake tester comes out clean, and the edges are pulling away from the pan. Cool on a wire rack for 45 minutes or  until room temperature.

To make the frosting put the chopped chocolate or chips into a heat resistant bowl. Combine the cream and brown sugar in a medium saucepan set over medium heat, stirring occasionally. When the cream begins to simmer, remove from heat and pour over the chocolate. Place a lid or plastic wrap over the bowl and allow to sit for 5 minutes. Remove the lid or plastic wrap and slowly whisk the mixture starting in the centre, until you have a glossy smooth frosting.

Place the frosting in the refrigerator and gently stir with a spatula every 10 minutes, or until it stiffens up to a spreadable consistency; this will take about 45 minutes.

To assemble the cake cut each layer into equal halves, this will create 4 equal layers. Lay one of the layers on a cake plate and using a offset spatula, frost with 1/2 cup fudge frosting, spread to the edge of the cake. Continue with the remaining layers. Sprinkle the top of the cake with sanding sugar or colourful mini balls.

Store in an airtight container. This cake will keep for up to 3 days.

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