Craving a classic dessert that brings smiles? This Old-Fashioned Yellow Cake with Fudge Frosting is the ultimate comfort food, offering moist vanilla cake perfection paired with rich, chocolatey goodness. You’ll love creating this timeless treat for any occasion.
Key Ingredients & Substitutions
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend for a gluten-friendly option.
- Granulated Sugar: Coconut sugar can be used, but may slightly alter the color and flavor.
- Unsalted Butter: Margarine works in a pinch for the cake, but use butter for the best frosting texture.
- Eggs: For an egg-free cake, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Milk: Any dairy or non-dairy milk (almond, soy, oat) can be used for both cake and frosting.
- Cocoa Powder: Use unsweetened natural cocoa powder for the fudge 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 cup milk
- 2 teaspoons vanilla extract
For the Fudge Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- ½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: Two 8-inch round cake pans, electric mixer, mixing bowls, saucepan.
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, ensuring every surface is covered to prevent sticking. This simple step makes releasing your perfect vanilla cake layers much easier.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined. This even distribution helps your cake rise beautifully and ensures consistent texture.
3. Cream Butter and Eggs
In a separate bowl, using an electric mixer, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. This creates air pockets for a light and tender cake.
4. Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; overmixing can make your vanilla cake tough. Stir in the vanilla extract last.
5. Bake Your Vanilla Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Fudge Frosting
While the cakes cool, prepare your rich fudge frosting. In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the cocoa powder until smooth.
7. Finish the Frosting
Gradually beat in the sifted powdered sugar, alternating with the milk, until smooth and creamy. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
8. Assemble and Frost
Once your vanilla cake layers are completely cool, place one layer on your serving plate. Spread about a third of the fudge frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas
- Coconut Yellow Cake: Add ½ cup shredded coconut to the batter and sprinkle more on top of the frosting.
- Almond Yellow Cake: Substitute 1 teaspoon of almond extract for 1 teaspoon of the vanilla extract in the cake.
- Lemon Glaze: Instead of fudge frosting, drizzle a simple lemon glaze (powdered sugar + lemon juice) for a lighter finish.
Storage Instructions
Store your Old-Fashioned Yellow Cake with Fudge Frosting loosely covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Ensure it’s covered to prevent drying out. Bring to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ)
What makes a yellow cake different from a white cake?
Yellow cakes use whole eggs, giving them their characteristic color and richer flavor, while white cakes use only egg whites.
Can I make this vanilla cake recipe ahead of time?
Yes, you can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. Frost the day you plan to serve.
Why did my cake sink in the middle?
This can happen from overmixing the batter, opening the oven door too early, or incorrect oven temperature. Ensure you follow the steps carefully.
How do I get my cake layers to be perfectly even?
You can use a kitchen scale to weigh the batter and ensure an equal amount goes into each pan. Cake levelers are also helpful for trimming.
Can I freeze this yellow cake?
Yes, unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature before frosting. You can also freeze slices of frosted cake.
What kind of milk is best for this vanilla cake?
Whole milk usually yields the best flavor and moisture, but 2% or any non-dairy milk works well too.