Old Fashioned Yellow Cake with Chocolate Icing
Indulge in a timeless classic with this Old-Fashioned Yellow Cake with Chocolate Icing—a nostalgic dessert perfect for any celebration or family gathering. This moist and buttery yellow cake, made from scratch with simple pantry staples like all-purpose flour, creamy butter, and fresh eggs, boasts a tender crumb enhanced by pure vanilla extract. The rich chocolate icing, whisked to velvety perfection with cocoa powder and powdered sugar, is decadently smooth and draped generously over each layer. With just 30 minutes of prep time, this irresistible homemade treat is as delightful to make as it is to savor. Whether served at a birthday party or paired with a cozy cup of coffee, this two-layer cake is sure to become a cherished favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Unsalted butter
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cups Whole milk
- 0.5 cups Unsalted butter (for icing)
- 0.75 cups Cocoa powder
- 3 cups Powdered sugar
- 0.25 cups Whole milk (for icing)
- 1 teaspoon Pure vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream together 1 cup of unsalted butter and the granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
To make the chocolate icing, melt 0.5 cups of unsalted butter in a medium saucepan over low heat.
Remove the saucepan from heat and whisk in the cocoa powder until smooth.
Gradually alternate adding the powdered sugar and the 0.25 cups of milk, whisking thoroughly after each addition until the icing is smooth and spreadable. Stir in the vanilla extract.
Place one layer of cake on a serving plate and spread a generous amount of icing on top. Place the second layer on top and frost the top and sides of the cake evenly.
Let the cake set for about 30 minutes before slicing and serving. Enjoy your old-fashioned yellow cake with chocolate icing!
Nutrition Facts
Calories |
6331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 1048.1 g | 381% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 769.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 651 mg | 50% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
