Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting

chocolate-cake-lemon-filling
Photo by Christopher Baker
Yellow Cake With Pastry Cream Filling and Chocolate Ganache Frosting 3.6 34 5 1
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    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).

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 ½ 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 ½ 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.

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