Sadia Hussain
Jun 20, 2019
Yellow Cake with Chocolate Frosting Recipe
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.
Yellow Cake with Chocolate Frosting Recipe
Sadia Hussain
SERVES
10
TOTAL TIME
1 Hour 30 Minutes
INGREDIENTS
For the Cake
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)
METHOD
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 sift flour, baking powder and salt.
Add half the dry ingredients to the egg mixture and mix until combined.
Add half the milk and mix until combined.
Add the remaining dry ingredients and mix until combined.
Add the remaining milk and mix until combined.
Divide batter equally into both baking pans and bake for 30 mins.
Cool completely on a rack.
In a medium bowl beat butter, melted chocolate and powdered sugar.
Mix in vanilla and milk, 1 tablespoon 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.
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.
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