For a truly classic treat, you can’t beat a slice of moist yellow cake with rich chocolate frosting. This recipe is a family favorite for a reason, bringing smiles to every gathering. It’s simple to make and always a crowd-pleaser.
Key Ingredients & Substitutions:
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can reduce the amount slightly if you prefer a less sweet cake.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
- Eggs: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Milk: Any dairy or non-dairy milk (almond, oat) works well.
- Cocoa Powder: Use unsweetened cocoa powder for the frosting.
Ingredients:
For the Yellow Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅓ cup milk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
Prepare for Baking
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly. This step ensures your cake won’t stick.
Mix Dry Ingredients
In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk these together until they are well combined. This distributes the leavening evenly.
Cream Butter and Eggs
In a separate, larger bowl, cream the softened butter until it’s light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Wet and Dry
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Make the Chocolate Frosting
While the cake cools, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, cocoa powder, and salt, mixing until smooth. Beat in the vanilla extract and then slowly add the milk until the frosting reaches your desired consistency.
Frost the Cake
Once the cake is completely cool, spread the chocolate frosting evenly over the top. You can use an offset spatula or the back of a spoon to create swirls. Now your family favorite cake is ready to enjoy.
Variation Ideas:
- Sprinkle Fun: Add colorful sprinkles to the frosting for a festive look.
- Coconut Twist: Toast shredded coconut and sprinkle it over the frosting.
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans into the cake batter.
Storage Instructions:
Store leftover yellow cake with chocolate frosting at room temperature in an airtight container for up to 3 days. If you need to keep it longer, refrigerate it for up to 5 days. For best results, bring slices to room temperature before serving.
Frequently Asked Questions (FAQ):
Can I make cupcakes instead?
Yes, you can use this batter to make cupcakes. Fill liners about two-thirds full and bake for 18-22 minutes.
How do I prevent my cake from sticking to the pan?
Make sure to grease your pan thoroughly with butter or cooking spray, then dust with flour. You can also line the bottom with parchment paper.
My frosting is too thin, what can I do?
Gradually add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
My frosting is too thick, what can I do?
Gradually add more milk, one teaspoon at a time, until it reaches your desired consistency.
Can I freeze this cake?
Yes, you can freeze individual unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before frosting. You can also freeze frosted slices in an airtight container.
What kind of milk is best for the cake?
Whole milk usually yields the moistest cake, but any dairy or non-dairy milk will work.