Yellow Cake with Chocolate Frosting
I’m all about chocolate on chocolate, but there’s something about a simple yellow cake with chocolate frosting that takes me back to my childhood.
Our dearest friend, Virginia, used to make 3-rectangular yellow cakes with chocolate frosting for her triplets’ birthdays, and I used to love those cakes. Since those days, I associate yellow cake with birthdays, but today, I made it ‘just because.’
This is a simple recipe that I think every home baker should keep in their back pocket. It’s from one of my favorite cookbooks, and I like it because it’s buttery, moist, and all the ingredients are usually in my kitchen. I am a frosting girl, but on this cake, I like to keep the smear a little thin, so it does not overpower the flavor of the cake.
Please give this cake a try for a birthday, an after-lunch dessert, or just a treat for your family to indulge in over the weekend.
[lt_recipe name=”Yellow Cake with Frosting Recipe” servings=”10″ total_time=”40M” print=”yes” ingredients=”• 2/3 cup butter, softened;• 1 3/4 cups sugar;• 2 eggs, room temperature;• 1 1/2 teaspoons vanilla;• 2 3/4 cups flour, sifted;• 2 teaspoons baking powder;• 1 teaspoon salt;• 2 cups full-fat milk; ;For the Frosting:;• 1/3 cup butter, softened;• 2 ounces unsweetened chocolate, melted and cooled (I use Baker’s);• 2 cups powdered sugar;• 1 teaspoon vanilla;• 2 tablespoons full-fat milk (you may need more)” ]Preheat oven to 180C/350F.;;Grease and flour two round 9″ baking pans.;;Cream butter and sugar until pale and fluffy.;;Add one egg at a time, and mix until combined after each egg, scraping down the sides of the bowl.;;Add vanilla and mix.;;In a large bowl mix flour, baking powder, and salt.;;Add half the dry ingredients to the egg mixture, and mix until just combined.;;Add half the milk and mix until just combined.;;Add the remaining dry ingredients and mix until just combined.;;Add the remaining milk and mix until just combined.;;Divide batter equally into both baking pans and place in the middle of the oven.;;Bake for 30 minutes;;Cool completely on a rack.;;For the Frosting: In a medium bowl beat butter, melted chocolate, and powdered sugar.;;Mix in vanilla and 1 tablespoon milk at a time until you get a spreadable consistency.;;Frost one layer, top with the other layer, and frost the sides.;;Serve at room temperature.[/lt_recipe]
Tips and Bits:
I used Betty Crocker’s Best of Baking Book. I tweaked the cake recipe just a bit by reducing baking powder to 2 teaspoons and increasing milk to 2 cups.
Store cake tightly covered in the fridge for up to 5 days.