1-2-3-4 Yellow Cake Recipe with Chocolate Frosting

Name: 1-2-3-4 Yellow Cake Recipe with Chocolate Frosting
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 people
Ingredients: 3 cup cake flour; 1 tbsp baking powder; 1/2 tsp salt; 1 cup butter; 2 cups sugar; 4 eggs; 1 cup whole milk; 1 1/2 tsp vanilla extract; 1/2 cup butter; 1 to 1 1/2 cup powdered sugar; 2 tsp vanilla; 3 oz unsweetened chocolate

User Reviews

5.0

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
12 people
Course
Dessert
Cuisine
American

1-2-3-4 Yellow Cake Recipe with Chocolate Frosting

Rhea Marks

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An easy yellow cake recipe with buttercream chocolate frosting. All homemade from scratch and super easy to make with the pantry ingredients.

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Ingredients

Servings

3 cup cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter softened
2 cups sugar
4 eggs room temperature
1 cup whole milk
1 1/2 tsp vanilla extract

Chocolate Frosting

1/2 cup butter softened
1 to 1 1/2 cup powdered sugar
2 tsp vanilla
3 oz unsweetened chocolate cut into pieces

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Instructions

Preheat the oven to 350˚F. Grease and flour a 9x13-inch pan or two 9-inch round pans; set aside.
Sift flour, baking powder, and salt together; set aside.
In a large mixing bowl, beat butter and sugar until creamy and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix well
Add the dry ingredients alternating with the milk to the butter mixture and stir well.
Pour the batter into a prepared pan and bake for 30-40 minutes. If using two 9-inch round pans, bake for 25-30 minutes. Let the cake cool completely. If using 9x13-in pan, you can cool the cake in a pan, If using the two round pan, after cooling in a pan for 10 minutes, turn out the cake to a cooling rack and cool completely.

For the chocolate frosting

Put unsweetened chocolate pieces in a small microwave-safe mixing bowl and microwave for 90 seconds, stirring halfway through. Stir the chocolate well until you melt them completely. Set aside to cool.
Cream butter and powdered sugar until fluffy. Add the cooled chocolate and vanilla extract and continue to beat. Adjust the amount of powdered sugar until your get the desired consistency.
Spread the frosting over the cake and serve. The leftover cake can last in the room temperature for 3 days or chill in the fridge up to a week.

Equipments used:

Notes

If you want your cake to be more soft and moist, use buttermilk instead of regular whole milk. If doing so, increase the amount of buttermilk to 1-1/4 cup, and add 1 tsp of baking soda to the dry ingredients.