There are a lot of fans of the yellow cake/chocolate frosting combination. I can’t blame them though; it’s absolutely delicious. I’m more of a vanilla bean cake with white fluffy buttercream frosting person, but that doesn’t mean I won’t enjoy a piece of delicous yellow cake with chocolate buttercream frosting!
It was Ralph’s, Nick’s Dad’s, birthday last weekend and he’s a huge fan of the yellow cake with chocolate frosting combo. I made him cupcakes on Thanksgiving and he loved them! I decided to make that cupcake recipe into a cake and it turned out perfectly. I found a recipe on the Taste of Home website that had pretty good reviews.
I headed over to Michaels Arts & Crafts and then the grocery store while the boys were at Baseball practice. I spent some time with Nick’s Grandpa while I baked the cake. He’s the funniest old man on earth! It’s always fun to have an audience while you bake 🙂
Cake Ingredients: *2/3 cup butter, softened, *1 3/4 cups sugar, *2 eggs, *1 1/2 teaspoons vanilla extract, *2 1/2 cups all-purpose flour, *2 1/2 teaspoons baking powder, *1/2 teaspoon salt, *1 1/4 cups 2 % milk
Chocolate Buttercream Frosting Ingredients: *1/2 cup butter, softened, *1/3 cup cocoa powder, *2 tsp vanilla extract, *3 cups powdered sugar or more, *1/4 cup of whole milk or more.
Preheat oven to 350 degrees!
1. Spray two round pans with cooking spray.
2. In an electric mixer, cream butter and sugar.
3.Mix in eggs (one at a time) and beat well after each egg.
5. Beat in vanilla.
6. In a separate bowl whisk the flour, baking powder, and salt.
7. Add the dry ingredients to the egg, butter, and sugar bowl. Alternate the flour bowl with the milk and beat well.
8. Distribute the batter into each pan evenly and bake. (25-30 minutes) Use toothpick method to check if they’re done!
While the cake is cooking in the oven, prepare the frosting.
For the frosting, add all ingredients to an electric mixer and mix on high! If it’s too runny, add more powdered sugar, if it’s too sweet, add more butter, if it’s too dry, add more milk!
Once the cake is cooked and cooled, it’s time to frost! Frost the top of the bottom layer, place the next layer on top and frost the top and the sides of the cake.
Use a paper towel to clean the cake plate and then decorate with sprinkles.
I used an icing tube to write the words on top of the cake!
The cake can be stored on top of the counter or in a fridge. I recommend leaving it out!
I was really excited with how the cake turned out and Ralph loved it!
I always get nervous when serving a cake when I haven’t tried it, but this one was a success!
The cake was light, fluffy, and most. The frosting was chocolaty rich! I had a hard time making the frosting because the boys kept sticking their fingers in it.
We served the cake with vanilla ice cream.
I bought the saucer, the sprinkles, and the frosting knife at Michaels Arts & Crafts.
This cake was definitely rich and flavorful! Five bites were enough for me!
I brought some over to my dad, who is also a chocolate frosting/yellow cake person! He gobbled it write up!
Overall, it was a success and I will be making this recipe again! I might make this yellow cake to go with the Twinkie cake recipe next sunday!