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Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting

Yellow Cake With Pastry Cream Filling, Chocolate Ganache Frosting, and Shaved Chocolate
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Serves 12| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 1036Calories From Fat 512
  • Fat 58g
  • Sat Fat 34g
  • Cholesterol 304mg
  • Sodium 475mg
  • Protein 14g
  • Carbohydrate 121g
  • Sugar 75g
  • Fiber 2g
  • Iron 4mg
  • Calcium 158mg
What does this mean? See Nutrition 101 .

Quick Tip

Hands measuring out flour with measuring jug
Don’t scoop your flour directly from the bag with a measuring cup—the flour will become compacted, and you’ll get more than you need for the recipe. Instead, spoon it into the cup, then sweep off the excess with a knife.

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