Dessert - One Layer Yellow Cake with Chocolate Frosting recipes

Author: Neil Aikman

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch! This recipe uses the two-stage method in which dry ingredients are mixed with part of the liquid and the remaining liquid is added in stages.

Yellow Cake With Chocolate Frosting
One Layer Yellow Cake with Chocolate Frosting
Yellow Cake with chocolate frosting
Moist Yellow Cake Recipe
How to make a yellow cake?
What is the best way to make a frosting cake?
What flavor is yellow cake with vanilla frosting?
Can I use vanilla buttercream frosting in a white cake recipe?

Yellow Cake With Chocolate Frosting

A classic American style yellow cake recipe with chocolate frosting. This recipe uses the two-stage method in which dry ingredients are mixed with part of the liquid and the remaining liquid is added in stages.
Provided by: Anna
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

4 large eggs at room temperature
2 large egg yolks
1 1/2 teaspoons McCormick vanilla butter & nut extract (or 1 teaspoon vanilla)
1 teaspoon vanilla
1 1/4 cups buttermilk (room temperature)
3 cups cake flour (350 grams)
2 cups granulated sugar ((385 grams))
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks unsalted butter ((230 grams))
1 stick unsalted butter (softened (114 grams))
pinch or two of salt
3 cups powdered sugar ((350 grams))
3/4 cup cocoa powder
2 tablespoons sour cream
6 tablespoons heavy cream plus milk as needed or 3 of each

How to cook:

Preheat the oven to 350° F. Grease and flour two 9 inch round pans. Side should be at least 2 inches high.
Whisk the eggs, yolks, extracts and 1/4 cup of the milk in a bowl.
In a stand mixer bowl with the paddle attached, combine the flour, sugar, baking powder and salt. Stir until thoroughly mixed.
Add softened butter (and shortening if you are using half and half) to the flour mixture and stir with a spoon or mash with a scraper until butter coats flour. Add the remaining 1 cup of milk to the flour mixture and stir until thick and pasty.
With the mixer, beat on medium for about two minutes. Gradually add the egg mixture, scraping down sides of the bowl. Beat on medium for about 30 seconds.
Pour the batter into the pans and bake for about 30 minutes or until cakes spring back when touched. Let cool for 10 minutes in pan, then invert and let cool completely.
To make the chocolate frosting, mix the softened butter, salt and powdered sugar together in a bowl. Stir in the cocoa powder, sour cream and cream and beat until well mixed. Add vanilla, then continue beating with an electric mixer and adding milk as needed until icing is thick and creamy. Add more sugar if it's not sweet enough for you.

Notes: Yellow Cake with Buttercream Frosting, Directions Preheat oven to 350°. Grease a 13x9-in. baking pan. Cream butter and sugar until light and fluffy. Add vanilla and …

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yellow cake with chocolate frosting layer yellow cake with chocolate frosting

One Layer Yellow Cake with Chocolate Frosting

A one-layer yellow cake with rich chocolate frosting! Perfect for picnics and family dinners when you don't need a frosted layer cake.
Provided by: LIz Berg
Total time: 102 minutes
Cook time: 32 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

4 large eggs + 2 large egg yolks
1/2 cup buttermilk
1 tablespoon vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons butter, softened
1/2 cup vegetable oil
2 1/4 cups powdered sugar, sifted
1/2 cup cocoa powder
1/2 cup butter, at room temperature (I use salted butter)
1/4 cup hot water
2 ounces semisweet chocolate, melted

Nutrition:

Calories: 352 calories
Carbohydrate: 45 grams carbohydrates
Cholesterol: 90 milligrams cholesterol
Fat: 18 grams fat
Fiber: 1 grams fiber
Protein: 4 grams protein
Saturated Fat: 7 grams saturated fat
Serving Size: 1 slice
Sodium: 207 milligrams sodium
Sugar: 32 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 9 grams unsaturated fat

How to cook:

To make the cake, preheat the oven to 350°. Spray a 13 x 9-inch baking pan with flour and oil baking spray.
Whisk together the eggs and yolks, buttermilk, and vanilla. Set aside.
Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer. Whisk the mixture together. Then insert the paddle attachment.
Add butter and oil and mix at low speed to combine, then increase the speed and mix until light and fluffy. Reduce speed to low and slowly add the egg mixture.
When the eggs are incorporated, scrape down the bottom of the mixer bowl. Beat at medium-high speed until the batter lightens in color and thickens for about 3 minutes.
Scrape the batter into the prepared pan and smooth the top with an offset spatula. Rap the pan on the counter 2-3 times to bring up any big air bubbles trapped in the batter.
Bake for 28 to 32 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool completely on a rack.
To make the frosting, put the powdered sugar, cocoa powder, butter and hot water in the bowl of a stand mixer fit with the whisk attachment. Mix on low to combine, then increase the speed to medium. Mix about a minute until the mixture is smooth. Scrape down the sides of the bowl, mix briefly, then add the chocolate.
Mix on low until combined, scraping down the sides and bottom of the bowl as needed, then let the frosting sit at room temperature until spreadable, about 30-40 minutes.
Frost cake, then chill to let the frosting firm up.

Notes: The Fluffiest Yellow Cupcakes with Creamy Chocolate, Instructions. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the buttermilk, egg, egg yolks and vanilla …

Yellow Cake with chocolate frosting

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!
Provided by: Lauren Allen
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

3/4 cup unsalted butter (, at room temperature*)
1/4 cup oil (**)
2 cups granulated sugar
3 large eggs (, at room temperature)
2 large egg yolks (, at room temperature)
1 Tablespoon vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 cups all-purpose flour
1 cup buttermilk (, at room temperature)
1/2 cup butter (melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Nutrition:

How to cook:

For the Yellow Cake:
Preheat oven to 350 degrees F.
Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
In a large bowl, cream sugar and butter until smooth. Add oil and mix
Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
Stir together baking powder, salt, and flour in a medium bowl.
Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
For the Chocolate Frosting:
Stir together the butter and cocoa powder.
Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
Once the cake has cooled completely, frost with chocolate frosting.
Tips for making ahead and freezing the cake are above in the post.

Notes: Homemade Yellow Cake with Strawberry Frosting, Cream the butter, cream cheese, and strawberry puree (1/4 cup) together, then start adding the sifted sugar, one cup at a time. Scrape down the …

Moist Yellow Cake Recipe

Moist yellow cake recipe that gives you perfect results every time! No more wondering how your cake will turn out -- this recipe is easy and delicious! And you can use it for a layer cake or cupcakes.
Provided by: Lucy Brewer
Total time: 75 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

4 whole large eggs, room temperature
2 large egg yolks, room temperature
1 cup buttermilk, room temperature
3 teaspoons vanilla extract
3 cups cake flour, sifted
1 teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
2 cups granulated sugar
12 tablespoons unsalted butter, diced, softened
1/3 cup vegetable oil

Nutrition:

How to cook:

Preheat oven to 350°.
Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

Notes: Yellow Cake {A Scratch Recipe}, First, preheat the oven to 325 degrees. Grease and flour three 8×2 inch round cake pans. I also like to place a piece of parchment in the bottom of each pan. Next, …