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Yellow Birthday Cake with Milk Chocolate Frosting

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Servings 0

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.

Notes

This recipe, in my opinion, calls for way more icing than I need for a two-layer or 9x13 cake. If I am not going to frost three layers of cake, I half the ingredients for the frosting as follows:
3/4 cup butter, softened, 1/2 cup cocoa, 2 1/2 cups powdered sugar, 3-4 TBL cream (as needed. Always start with the least amount and add more if the icing is too thick.
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