Myne's Easy Yellow Cake Recipe with Milk Chocolate Frosting
User Reviews
4.4
Myne's Easy Yellow Cake Recipe with Milk Chocolate Frosting
Description
Myne's Easy Yellow Cake Recipe with Milk Chocolate Frosting combines classic yellow cake ingredients with a rich homemade chocolate frosting. The yellow cake batter is made by sifting together flour, sugar, baking powder, and salt, then mixing in shortening, milk, vanilla, and eggs to create a smooth texture. Baking two 9-inch round cakes at 350 degrees Fahrenheit ensures even cooking with a light crumb. The frosting blends room-temperature unsalted butter, cocoa powder, confectioners sugar, salt, vanilla, coffee, and milk into a fluffy, smooth chocolate layer that complements the mildly sweet cake base.
The cake's texture is tender yet structured enough to hold the generous chocolate frosting without crumbling. This recipe suits occasions where a straightforward yellow cake with a classic chocolate topping is desired. The cocoa and coffee in the frosting add depth to the chocolate flavor, making it richer but balanced.
The method requires dividing the batter evenly and layering the frosting upon cooling. Proper beating and sifting ensure smooth batter and frosting without lumps. The recipe’s notes are absent, but care in cake cooling will help in frosting application and slicing.
Ingredients
FOR YELLOW CAKE:
- 2 cups all-purpose flour
- 1½ cups sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 large egg
- ½ cup shortening (Myne used Crisco)
- 1 cup milk divided
- 1 teaspoon vanilla
FOR CHOCOLATE FROSTING:
- 12 tablespoons butter at room temperature, unsalted
- 3¼- 3½ cups confectioners sugar
- ¾ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon coffee strong
- 2-3 tablespoons milk
Instructions
FOR YELLOW CAKE
- Preheat the oven to 350°. Generously spray two 9" round cake pans with vegetable spray. Cut two pieces of parchment paper to fit the bottom of the cake pans. Line the bottoms of the pans with parchment paper and spray again with vegetable spray. Set aside.
- Sift the flour, sugar, baking powder and salt into a large bowl. Add shortening, 2/3 cup of milk and vanilla. Use a hand mixer and beat on low speed for 2 minutes until well combined.
- Add remaining 1/3 cup of milk and eggs. Continue beating until very smooth, 1-2 minutes.
- Divide the batter between the two cake pans and bake for 30-35 minutes or until a cake tester comes out clean. Remove from oven and cool for 10 minutes in the pan. Turn the cakes onto a wire rack to cool completely.
MAKE THE FROSTING:
- Beat the butter in a large bowl until very fluffy. Add the vanilla and beat to blend.
- Sift the cocoa powder, salt & powdered sugar in another bowl to combine. Add about half of the cocoa mixture to the butter mixture and beat until smooth. Beat in the coffee and 1 tablespoon of milk.
- Add the remainder of the cocoa mixture and beat until smooth. If the icing seems too stiff, add more milk one tablespoon at a time, beating after each addition until you have the right consistency.
- Arrange one layer of the cake on a platter. Scoop 1/3 of the icing into the center of the cake and use an offset spatula to coat the top of that layer. Place the second layer on top of the first and add 1/3 of the icing to the top, spreading it around evenly. Use the last 1/3 of the icing for the sides of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 76mg | 25% |
| Sodium | 322mg | 13% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 515IU | 10% |
| Calcium | 96mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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