Picnic Cake
Yellow cake and thick chocolate frosting, generously topped with sprinkles. Everything is so good, it almost tastes store-bought. The cake is very sturdy and tender-crumbed at the same time. The frosting is silky smooth and tastes like the stuff out of a can, but better.
Ingredients
Yellow Cake
- 3/4 cup Butter softened
- 1¼ cup Sugar
- 2 Eggs
- 1 Egg yolk
- 1 tbsp Vanilla extract
- 1½ cups Flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Sea salt
- ¾ cup Whole milk
Chocolate Frosting
- ¾ cup Butter softened
- 2½ cups Powdered sugar
- ½ cup Cocoa powder
- ½ cup Sour cream or Greek yogurt (full fat)
- 2 oz Bittersweet chocolate melted
- 1½ tsp Vanilla extract
- pinch Sea salt
Instructions
Yellow Cake
- Preheat oven to 350°F / 175°C.
- In a large bowl with an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add in vanilla extract and mix.
- In another bowl combine flour, baking powder, baking soda, and sea salt. Alternate adding this dry mixture and the whole milk to the rest of the batter, mixing gently in between each addition.
- Pour batter, which will be thick, into a greased 9" x 13" pan. Bake 30-35 minutes. Cool completely.
Chocolate Frosting
- With electric beaters, slowly combine softened butter, sugar, and cocoa powder. When it resembles large crumbs, add the sour cream, melted chocolate, vanilla, and sea salt. Increase mixing speed and whip until fully incorporated.
- Spread frosting over cooled cake and top generously with sprinkles.