I wish more people knew how easy it is to bake a delicious and beautiful bakery-style from scratch! We celebrated our little 10-year-old niece’s birthday recently and enjoyed big slices of this yellow cake with milk chocolate frosting with icy-cold milk!
Does it bring back memories of Grandma making it for your birthday? Because that’s exactly what it’s referred to when I found the recipe on Pinterest. It’s from the blog Modern Honey and she calls it the “Best Ever Yellow Birthday Cake with Milk Chocolate Frosting! White cake with white buttercream is my first choice on all occasions, but this cake will gladly be my runner-up!
It’s ultra rich and moist. The longer it sits, the better it gets. It slices perfectly, too. It makes enough for three layers, but I chose to bake only two. I think you could also convert it to a 9×13 cake. There is just something so pretty, though, when you serve a layer cake. One alteration I make is to half the recipe for the frosting.
Yellow Birthday Cake with Milk Chocolate Frosting
Ingredients
- 4 large eggs
- 2/3 cup whole milk or buttermilk
- 1 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup butter, softened and cut into cubes
- 2 TBL oil
- 1/3 cup vanilla pudding mix, instant
- 1 1/2 cups butter, softened
- 1 cup cocoa
- 5 cups powdered sugar
- 1/3 cup cream
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 until light anf fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
- Using a spatula scrape the sides of the bowl.
- Spread into greased and floured 8 or 9 inch round cake pans and smooth tops with spatula.
- Bake for 16-22 minutes, depending on the depth of the pans. If the cake layers are thick, they will cook for less time than thicker layers.
- Let cakes cool. Run a knife around the edge of the cake pan and flip over to a cooling rack.
- For frosting - in a mixing bowl, cream together butter, cocoa, sugar and cream until light and fluffy. You may need to add more cream or milk depending on how thick your icing it. You want an easy to frost consistency.
- After cake layers have cooled completely, frost each layer.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
