Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting

chocolate-cake-lemon-filling
Photo by Christopher Baker
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 1036 calories
    • Calories 512 calories from fat
    • Fat 58 g
    • Sat Fat 34 g
    • Cholesterol 304 mg
    • Sodium 475 mg
    • Protein 14 g
    • Carbohydrate 121 g
    • Sugar 75 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 158 mg

Heat oven to 350°F. Butter two 9-by-13-inch pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.Transfer one of the cooled cakes to a platter and spread with 1 cup of the pastry cream. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top with the frosting and sprinkle with the chocolate shavings.

Ingredients

  1. Check 2 cups (4 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check 5 cups all-purpose flour, spooned and leveled, plus more for the pans
  3. Check 1 tablespoon baking powder
  4. Check 1/2 teaspoon baking soda
  5. Check 1 teaspoon kosher salt
  6. Check 3 cups sugar
  7. Check 1 tablespoon pure vanilla extract
  8. Check 6 large eggs, at room temperature
  9. Check 2 cups whole milk
  10. Check 1 recipe Pastry Cream
  11. Check 1/2 recipe Chocolate Ganache Frosting
  12. Check 2 ounces bittersweet chocolate, shaved

Directions

  1. Heat oven to 350°F. Butter two 9-by-13-inch pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a platter and spread with 1 cup of the pastry cream. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top with the frosting and sprinkle with the chocolate shavings.