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4.4 from 93 votes

Myne's Easy Yellow Cake Recipe with Milk Chocolate Frosting

This is my grandmother's yellow cake recipe, one she served regularly to to my Dad as he was growing up. He still talks wistfully of Myne's Yellow Cake with Chocolate Frosting. It's a simple recipe that satisfies your cake cravings.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings: 10
Calories: 467 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR YELLOW CAKE:
  • 2 cups all purpose flour
  • 1½ cups sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup shortening (Myne used Crisco)
  • 1 cup milk divided
  • 1 teaspoon vanilla
FOR CHOCOLATE FROSTING:
  • 12 tablespoons unsalted butter at room temperature
  • 3¼- 3½ cups confectioners sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon strong coffee
  • 2-3 tablespoons milk

Instructions

FOR YELLOW CAKE
    Cup of Yum
  1. 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.
  2. 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.
  3. Add remaining 1/3 cup of milk and eggs.  Continue beating until very smooth, 1-2 minutes.
  4. 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:
  1. Beat the butter in a large bowl until very fluffy. Add the vanilla and beat to blend.
  2. 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. 
  3. 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.
  4. 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

Calories 467kcal (23%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 76mg (25%) Sodium 322mg (13%) Potassium 280mg (8%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 515IU (10%) Calcium 96mg (10%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 467

% 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.