Yellow Birthday Cake with Milk Chocolate Frosting
User Reviews
4.9
Yellow Birthday Cake with Milk Chocolate Frosting
Description
The Yellow Birthday Cake with Milk Chocolate Frosting recipe builds a tender cake by combining classic ingredients such as eggs, flour, sugar, baking powder, salt, butter, milk, vanilla, and instant vanilla pudding mix. The pudding mix adds a subtle softness and moisture retention to the crumb. The batter is mixed carefully to incorporate air via beating butter into the flour mixture and folding in wet ingredients. The cake is baked in greased 8 or 9-inch pans, producing even layers that are moist and light.
The accompanying milk chocolate frosting is made by creaming butter with cocoa powder and gradually adding powdered sugar and cream, resulting in a smooth, rich, and spreadable buttercream. This frosting complements the yellow cake with its chocolate flavor without overwhelming the delicate cake taste.
This cake is ideal for birthdays or special gatherings and can be made in two or three layers depending on pan size, with thinner layers requiring less baking time. It firms up slightly after cooling and improves in flavor and texture after a day, making it suited for advance preparation.
Cooling the cakes fully before frosting helps achieve a clean finish. The recipe notes recommend varying baking times based on pan size and thickness to ensure proper doneness.
Ingredients
- 4 egg large
- 2/3 cup whole milk or buttermilk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter softened, cut into cubes
- 2 Tablespoons neutral cooking oil generic cooking oil
- 1/3 cup vanilla pudding mix instant
Chocolate Buttercream Frosting:
- 1 1/2 cups butter softened
- 1 cup cocoa powder
- 5 cups powdered sugar
- 1/3 cup cream Half n Half or Milk
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
- Take a spatula and scrape the sides of the bowl.
- Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
- To make Chocolate Buttercream Frosting:
- In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
- Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.
Notes
- This recipe can yield two 9-inch layers or three 8-inch layers; thinner layers bake more quickly.
- The cake improves in flavor and texture when allowed to rest overnight covered.
User Reviews
Overall Rating
4.9
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