It is well documented that I LOVE yellow cake with chocolate frosting. It’s the perfect blend of buttery and sweet and it never fails to bring a smile to my face. That being said, it may surprise you that I had never made one from scratch- until recently!
Yes, I know...I have been shamefully baking this cake from a box mx for years now, and it was finally time to try to real deal.
When searching for a recipe, I found many very delicious and complicated selections. I decided to stay true blue and went with the classic-for-a-reason Pillsbury recipe, which looks like this:
For the cake:
2 ½ cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups granulated sugar
¾ cup softened butter
1 ½ teaspoons vanilla extract
3 whole eggs
1 ¼ cups milk
For the frosting:
4 ounces unsweetened baking chocolate, chopped
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
For the full directions, I highly recommend following the link here. The abbreviated version is this: mix your cake ingredients together and bake at 350 for approximately 30 minutes or until the toothpick test comes out clean. The frosting has more steps but is very simple- just follow them to the letter and you’ll have perfect frosting that’s WAY better than store bought, I promise. Frosting is not the place to improvise if you’re a novice. ...But once you get more comfortable, you may want to consider adding in other flavors such as orange essence or espresso!
A few pro tips for making this cake:
Sift your flour
Use high quality butter (I like Kerrygold)
Use large eggs- farm fresh will give you a deeper yellow color
Use whole milk, not skim
Taste your frosting as you create it- this can get really sweet, really fast!
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