Blogcritics Tastes: Triple-Layer Yellow Cake with Fudge Frosting
Article first published as Triple-Layer Yellow Cake with Fudge Frosting on Blogcritics.
The Chocolate, a local dessert cafe, has a cake flavor named The Husband. It consists of a delicious yellow cake smothered with fudge frosting. It is the owner’s husband’s favorite, hence the name. Come to find out, the combo is also the favorite of quite a few men I know. Go figure.
When my brother-in-law requested a yellow cake with fudge frosting for his birthday, I knew I wanted to make something from scratch this time around. I searched online for the best recipes and found smitten kitchen’s best birthday cake and Caroline’s Chocolate Fudge Frosting.
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Triple-Layer Yellow Cake with Fudge Frosting
Cake:
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)*
* I generously greased and floured the pans and this method worked great!
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Frosting*
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 cup milk
* Due to the reviews on this recipe, I used 4 squares of chocolate, only 1/3 cup milk and 1 extra teaspoon vanilla. I then added more confectioner’s sugar and milk until it was the desired sweetness and consistency. Also, double the recipe if you’re icing a three-layer cake.
Melt chocolate and butter in the microwave or in the top of a double boiler. In a large bowl, combine confectioners’ sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).
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The two recipes were the perfect combination for my brother-in-law’s birthday cake. He was in heaven, especially when I topped his large slice of cake with a couple scoops of cookie dough ice cream—his favorite flavor, of course!
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You can read more about the inspiration for this site 
It looks awesome! I’m sure it gives The Husband a run for it’s money.
Kristina P.´s deep thought ~ The One Where I Make Your Summer Look Like Mickey Rourke’s Face
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Emily Reply:
September 6th, 2011 at 12:58 am
I’m not sure about that, but it was a huge hit. Wait, what are you doing up so late? ;)
Emily´s deep thought ~ Slow Cooker Anyday: Spicy Chicken Soup
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So missing cake on The Most Epic Trip. This is also one of my favorite flavors and you are making me drool, Miss Emily!
@ginabegin´s deep thought ~ What Hurricane Irene has taught me.
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Emily Reply:
September 6th, 2011 at 3:15 pm
Let’s make it when you return! We can have a big, dessert-friendly celebration!
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And WHAT? How was I not liking the FB page previous to this second? Good grief, you’d think we weren’t friends or something. (We are, now that I’ve liked it! ;)
@ginabegin´s deep thought ~ Utah to Seattle Slideshow
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Emily Reply:
September 6th, 2011 at 3:15 pm
Whew! I was worried I’d have to unfriend you on FB soon… ;)
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oh Emily! I could take a slice of that right now… Looks delicious! only, I’d probably slather 2 or three more layers of that fudge frosting in between each layer AND around the outside! You can never have too much fudge! :)
Camille´s deep thought ~ Verklempt on the First Day of School
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Emily Reply:
September 6th, 2011 at 3:14 pm
Next time I’m definitely making more frosting and slathering it on! Perhaps we need to make this for your next birthday!
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Hi Emily,
This looks so amazing! I’d love to try it out, although I’m confused about whether the recipe makes a three layer or two layer cake. You’ve titled the recipe as a “triple-layer” cake recipe, but then you said to butter two 9″ cake pans. Did you cut one of the cake layers in half? Thanks!
Allison
Allison Baker´s deep thought ~ Tote Bags
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Emily Reply:
September 6th, 2011 at 3:14 pm
Sorry! The recipe is copied exactly from smitten kitchen, and she made it as a two-layer cake. I buttered and floured 3 9-inch pie pans and filled them equally (without any changes to the original recipe). Does that help?
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Allison Baker Reply:
September 7th, 2011 at 6:40 pm
Yep! Thanks!
Allison Baker´s deep thought ~ From Heart to Hand: African American Quilts Exhibit at the BYU MOA
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This looks delicious! What a great SIL you are!
…and I agree! I love The Chocolate Dessert Cafe’s ‘The Husband”
I love all your baking posts!
Becky O.´s deep thought ~ Tuesdays with Dorie: Chocolate Pudding {Catch-up}
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Emily Reply:
September 8th, 2011 at 1:35 pm
I love baking/cooking for him because he’s SO appreciative. Makes it totally worth it!
Emily´s deep thought ~ Blogcritics Tastes: Triple-Layer Yellow Cake with Fudge Frosting
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YUM, but more importantly is your plate from Tai Pan? Also, I miss you.
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Emily Reply:
September 15th, 2011 at 2:03 pm
Yes, it is! How did you know? Love that cake platter! And I miss you. Etsy night soon?
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