The Dessert: Yellow Layer Cake with Chocolate Buttercream Frosting
The chocolate cake I recommended earlier this summer is getting rave reviews - so definitely check that out. However, sometimes you want something that is a bit less rich, and this yellow cake is exactly that- airy, moist, and not super sweet. Because the cake is not decadent itself, the frosting stands out.
You can bake this with honey or maple syrup as the sweetener, but I recommend honey for this time of year.
This cake would be great for a birthday party or a late summer outdoor gathering. Personally, I have been enjoying it in the afternoons with iced coffee and a good book.
The Ingredients:
*Makes one four-layer cake.
16 eggs
1 cup raw honey, maple syrup, or maple flavored monkfruit-syrup
1 cup + 1/4 cup coconut flour
1 cup + 1/4 cup almond flour
2 tsp baking powder
1/2 tsp salt
4 tsp vanilla extract
1 batch of my chocolate buttercream frosting
The Instructions:
Baking the Cake Layers:
Preheat the oven to 350 degrees Fahrenheit. Prepare four 8 or 9 inch cake pans for use. If you do not have four separate pans, you can make the cake layers one at a time (keeping the batter at room temperature).
Liberally spray each pan with coconut oil. I like to use this spray, but you could also grease the pans by hand.
In a large bowl, use a fork to mix together the eggs and honey. Add the vanilla extract and mix thoroughly.
Add the salt, almond and coconut flours, and baking powder, and mix until well combined.
Divide the mixture between the prepared pans and bake for 15-20 minutes, or until a fork comes out clean when stuck into the middle of the cake. If you do not have enough pans to bake all the cakes at once, cover the bowl with the remaining batter and keep at room temperature.
Remove cakes from the oven and set aside to cool completely. If you need to reuse the pans to make additional layers, allow cakes to cool in the pans for 10 minutes before turning them out onto a plate to finish cooling. Then you can reuse the pans.
Once a cake layer has cooled, wrap it in plastic wrap and transfer to the fridge until you have baked all the cake layers.
Assembling and Frosting the Cake:
Before you assemble and frost the cake, make sure each layer has chilled for at least 30 minutes in the fridge.
To assemble the cake, place one layer on a flat plate, cake stand, or lazy susan. Place a heaping scoopful of the chocolate buttercream frosting onto the top of the cake. Using an offset spatula, spread the frosting into an even layer, about 1/4 inch thick. Add more frosting as needed to reach this thickness. Place another cake layer on top.
Repeat the previous step two more times, until you have a four layer cake with an unfrosted top.
Dip the offset spatula into the frosting and cover the top of the cake and the sides with a very thin layer of frosting. Spin the cake plate or stand as your use the offset spatula to spread frosting along the sides. This is called a ‘crumb coat’.
Using the offset spatula, spread another, thicker layer of the frosting over the sides and top of the cake, until this top frosting layer is smooth and you cannot see any yellow parts or crumbs.
Serve immediately, or keep in fridge until ready to serve.