Food Recipes Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting 3.8 (40) 4 Reviews By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 26, 2016 Print Share Share Tweet Pin Email A garnish of shaved bittersweet chocolate makes this cake extra-fancy. Get the recipe:Yellow Cake With Pastry Cream Filling, Chocolate Ganache Frosting, and Shaved Chocolate. Photo: Christopher Baker Hands On Time: 45 mins Total Time: 3 hrs Yield: 12 serves Jump to Nutrition Facts Ingredients 2 cups (4 sticks) unsalted butter, at room temperature, plus more for the pans 5 cups all-purpose flour, spooned and leveled, plus more for the pans 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon kosher salt 3 cups sugar 1 tablespoon pure vanilla extract 6 large eggs, at room temperature 2 cups whole milk 1 recipe Pastry Cream ½ recipe Chocolate Ganache Frosting 2 ounces bittersweet chocolate, shaved Directions 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. Print Nutrition Facts (per serving) 1036 Calories 58g Fat 121g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 1036 % Daily Value * Total Fat 58g 74% Saturated Fat 34g 170% Cholesterol 304mg 101% Sodium 475mg 21% Total Carbohydrate 121g 44% Total Sugars 75g Protein 14g Calcium 158mg 12% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.