1-2-3-4 Yellow Cake Recipe with Chocolate Frosting
User Reviews
5
1-2-3-4 Yellow Cake Recipe with Chocolate Frosting
Description
The 1-2-3-4 Yellow Cake gets its name from its ingredient proportions and relies on creaming butter and sugar until fluffy before adding eggs, vanilla, and alternating the dry ingredients with milk. The use of cake flour results in a tender crumb, while the baking powder provides leavening. The batter is baked until a toothpick inserted comes out clean.
The chocolate frosting combines melted unsweetened chocolate with creamed butter, powdered sugar, and vanilla extract, resulting in a smooth, richly chocolatey topping that complements the yellow cake base without overwhelming it.
This cake is suitable for celebrations or general dessert occasions, with the size adaptable by using either a 9x13 inch pan or two 9-inch round pans. Using buttermilk instead of whole milk and adding baking soda can increase moisture and tenderness when desired.
Cooling the cake completely before frosting ensures a clean finish. Proper measuring and room temperature ingredients help achieve the best texture in both cake and frosting.
Ingredients
- 3 cup cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 2 cups sugar
- 4 egg room temperature
- 1 cup milk whole
- 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
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.
Notes
- For a softer and moister cake, substitute whole milk with 1¼ cups buttermilk and add 1 teaspoon baking soda to the dry ingredients.
- Use room temperature eggs and butter for better mixing and texture.
- Allow the cake to cool completely before applying the chocolate frosting for best results.
User Reviews
Overall Rating
5
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