A Yellow Butter Cake With A Spiced Chocolate Buttercream Frosting


Moist and delicious, the spiced frosting is just perfect!

Since my new challenge to myself has become following cake recipes to the tee and baking my way through a cake book, I had to get my rebel tendencies out of my system.  So, this week, I’ve made a birthday cake instead of a wedding cake for a fabulous friend with the intention of matching the cake’s personality to how I see my friend.  It is such a fun concept matching cakes to people. Anyway, this cake was such a joy to make.  Beautiful, buttery and rich on the inside, yet fun, comforting, and spicy on the outside, just like my friend.  I can’t wait for her to try it!  But seriously, this is a fabulous recipe.  It can certainly be a wedding cake so don’t fret Angela and Guy, if you like it, I’ll make it!  I have been using a lot of ancho chili powder and cinnamon lately and they both pair beautifully with chocolate and the yellow buttery goodness of the cake.


For The Cake:

6   large egg yolks

1   cup milk

2 1/4   teaspoons pure vanilla extract

3   cups sifted cake flour

1 1/2 cups granulated sugar

1   Tablespoon plus 1 teaspoon baking powder

3/4   teaspoons salt (I used fine ground pink Himalayan)

12   Tablespoons unsalted butter, softened


For The Frosting:

2   sticks unsalted butter, softened

3 1/2  cups confectioner’s sugar

1/2   cup cocoa powder

4   Tablespoons milk

1    teaspoon pure almond extract

1/2   teaspoon salt

1 – 2   teaspoons ancho chili powder (I used 2, of course)

1   teaspoon cinnamon



For The Cake:

1.  Grease and flour two 9″ cake pans.

2.  In a medium bowl, combine egg yolks, 1/4 cup milk, and vanilla.

3.  In a large mixing bowl combine the flour, sugar, baking power, and salt, mixing on low for 30 seconds.

4.  Add the butter and remaining 3/4 cup milk, mixing on low until the dry ingredients are moistened.

5.  Gradually add the egg mixture in 3 batches, beating for 20 seconds between each addition.

6.  Divide batter evenly between the two cake pans and bake at 350 degrees for 25 to 35 minutes or until cake tester comes out clean when inserted.

7.  Remove from oven and let cool for 10 minutes before turning them out onto a cooling rack.

8.  Cool completely before frosting.


For The Frosting:

1.  In a mixer, cream butter.

2.  Add the confectioner’s sugar, cocoa, and salt.

3.  Add the almond extract (you can use pure vanilla extract if you prefer).

4.  Add the milk a little at a time until desired consistency.

4.  Add the ancho chili powder and cinnamon.

5.  Frost and enjoy!

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