Yellow Cake with Chocolate Frosting

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It is not Monday but I have another makeover recipe for you this week! This one was created by my daughter!

This past weekend was my husbands birthday. Yellow cake with chocolate frosting has always been his favorite. Because of this my daughter really wanted to make him a healthy version of his favorite. Without me knowing about it she found a couple recipes and converted them on her own and the outcome was delicious!

The secret ingredient in the cake (which is a remake of this homemade yellow cake) is a bit of peanut flour. It does not really give the cake an overwhelming peanut butter flavor (there is just a hint) but it does add something to both the taste and texture of the finished cake.

The secret to the frosting (which is a variant of a buttercream) is a bit of stabilized whipped cream. Butter creams call for a lot of powdered sugar and you really don’t need to use that much of an alternative sweetener like gentle sweet. To make up for the loss of volume she added a bit of whipped cream. The icing is delicious! (And I am not even an icing fan!)

To everyone’s surprise this cake was great right out of the oven! If you are experienced with baked goods made with alternative sweeteners, often you want to make them a day ahead to get the best flavor. With this cake you could make and serve it the same day without worrying about whether or not it will taste good enough. Bonus! I hope you enjoy this as much as we did!

What You Will Need:

Cake Ingredients

Frosting Ingredients

Yellow Cake with Chocolate Frosting ~ THM S

Course: Dessert
Servings: 12
Author: Sarah Herron

Ingredients

Cake Ingredients

  • 1 3/4 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1 cup THM Gentle Sweet
  • 1/4 cup THM Super Sweet
  • 3 1/2  tsp.  baking powder
  • tsp.  mineral salt
  • 1 1/4  cup  nut milk
  • 1/8  cup  coconut oil melted
  • 1/2  cup  butter (1 Stick) softened
  • tbsp.  vanilla extract
  • large eggs

Frosting Ingredients

  • 1/3  cup heavy cream
  • 1 1/2 tsp Just Gelatin
  • 2 tbsp hot water
  • tbsp  unsalted butter softened
  • 1 1/3  cups  THM Gentle Sweet must be powdered
  • 1 tsp pure stevia powder
  • 3/4  cup  unsweetened cocoa powder
  • 1/2 cup cashew milk
  • tsps  vanilla extract
  • 1/4  tsp  mineral salt

Instructions

Cake Instructions

  • In a small bowl whisk together baking blend, peanut flour, sweeteners, baking powder, and salt.
  • Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  • Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  • Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  • Pour batter into two well greased cake pans. To insure that cakes will not stick you may wish to line the bottom of the pans with a parchment circle. Bake at 350. For 9-inch pans it will take 20-25 minutes. For cupcakes start checking around 15 minutes.
  • Cool before frosting.

Frosting Instructions

  • Dissolve the gelatin in hot water.
  • Begin whipping the heavy cream with a whisk attachment on your mixer. While mixing slowly pour in the gelatin mixture. (It should still be warm enough to pour as a liquid but not extremely hot. If it is too cool it will gel up in your whipped cream instead of blending in.)
  • Beat to stiff peaks and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or with a high powered hand mixer, beat the butter on medium speed until it is smooth, about 1 minute. (This step is incredibly important for a smooth frosting. I skipped it which is why my frosting is a bit lumpy.)
  • Add the sweeteners and cocoa powder to the bowl and beat until combined.
  • With the mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
  • Increase the speed to high and beat the frosting for an additional 2 minutes. Add in the whipped cream mixture and mix until fully incorporated.
  • Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the mixer before using it.)

To Assemble the layer cake

  • Place one layer of the cooled cake onto a serving plate.
  • Spread 1/3 of the frosting (about 1 cup) over the top of the layer.
  • Top with second cooled cake layer.
  • Spread remaining frosting over the top and around the sides of the cake. If you are using the frosting you just made it may be a little soft and want to run down the sides. To firm up the icing, put the icing on top of the cake and refrigerate it for about 10 minutes before spreading the icing down the sides. This will give you more control over the icing.
  • Serve immediately or put into the refrigerator for storage.

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5 thoughts on “Yellow Cake with Chocolate Frosting”

  1. I have baked with peanut flour before. It was one of Northern nesters cakes. I undercooked it but it was still overly dry. I would love to try to bake this cake do you have any pointers? I am curious why couldn’t oil and butter in the kick? Thank you for answering all of my questions I really do appreciate it 🙂 I made your pumpkin crumble last night

    1. This cake is very moist so you shouldn’t have a problem with it being dry. In fact, one of the main comments this cake got from non-thm’s that we served it to was, “it’s so moist!” One thing I like to do with baked goods is add a scoop of collagen to the dry ingredients. I didn’t do that when making this cake because it was not my own recipe, but I feel like if you’re worried about dryness it all you can do that. The collagen seems to give baked goods an even better texture.
      I’m a little unsure on this part of your question “I am curious why couldn’t oil and butter in the kick?” I am interpreting that as maybe you meant I am curious why there is both oil and butter in the cake? Is that correct? If that is the case, my daughter remade this recipe from a non thm recipe and that is what it called for.

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