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    TaraTeaspoon » Recipes » Cake

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    Classic Yellow Cake with Chocolate Frosting

    Published: Feb 2, 2017 · Updated: Aug 14, 2022 by Tara Teaspoon

    Jump to Recipe Pin Recipe

    Classic yellow cake with chocolate frosting is what good memories are made of. Whether it's your favorite birthday cake, grandma's specialty, or just comfort food at it's best, you'll want this recipe.


    Oh that layer cake, in all it's glory, sitting on top of that cake pedestal like it owns the place! Well if you're anything like me, you give it all the space it needs. It's truly queen of cakes.

    Grandma's Chocolate Layer Cake on white cake stand, blue cups

    This glorious recipe could have been your grandmother's best kept secret recipe. No, really. It's truly vintage. My friend and baker Susan LaRosa rescues vintage cookbooks and cherished family recipes in search of forgotten favorites. This recipe is just one of her finds on A Cake Bakes In Brooklyn blog. You won't regret trying her collection out. The nostalgia will wash over you in the most delicious way.

    Classic yellow cake with chocolate frosting on white cake plate - process is cake being frosted
    Class
    Wilton 8 inch round pan

    To bake this classic yellow cake with chocolate frosting, you'll want to have the proper pans. Make sure you have two 8-inch round pans. You can see in the pictures that this cake rises to the occasion, so you'll want pans that are taller than 1-inch deep. I like a simple aluminum cake pan like these from Wilton. They're affordable and efficient.

    If you have these aluminum cake pans, word to the wise, don't put them in the dishwasher! The hot water mixed with the strong detergents can discolor the pans, wash off the buffed finish and start to pit the aluminum. Yikes! Sounds so drastic. But just a little sudsy water and a sponge to wash these pans is the perfect solution.

    Now you just need to find someone with a birthday so you can make Classic Yellow Cake with Chocolate Frosting!

    This delicate but rich cake uses cake flour and shortening instead of all-purpose flour and butter. The cake flour and shortening combo gives the cake a fine crumb. It's texture is light and delicate. The yellow comes from the yolk of the eggs, which also give it the perfect balance of richness. Paired with the silky, melted chocolate, buttery frosting it's the quintessential cake. The queen of cakes and I call it!

    📖 Recipe

    Layer cake with chocolate frosting

    Classic Yellow Cake with Chocolate Frosting

    Tara Teaspoon
    This recipe is adapted from Betty Crocker's Cook book for Boys and Girls. My friend Susan's first childhood cookbook, which was published in 1957. A classic for sure.
    5 from 10 votes
    Print Recipe Pin Recipe
    Work Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Servings 10 servings

    Ingredients
      

    • 2¼ cups cake flour (sifted)
    • 1½ cups granulated sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • ½ cup shortening (Crisco)
    • 1 cup milk (divided)
    • 1½ teaspoons vanilla extract
    • 2 large eggs
    • 1 pound milk chocolate (melted)
    • 8 ounces bittersweet chocolate (melted)
    • 12 ounces unsalted butter (3 sticks) (softened)

    Instructions
     

    • Heat oven to 350°F. Grease and flour two 8-inch round cake pans.
    • In a mixing bowl whisk together cake flour, sugar, baking powder, and salt. Add shortening, ⅔ cup milk and vanilla and beat on medium speed until shortening is incorporated, about 2 min. Add remaining ⅓ cup milk and eggs and beat 2 minutes.
    • Pour batter into prepared pans and bake until golden brown and a toothpick inserted into center comes out clean, 30 to 35 minutes. Cool in pans 15 minutes, then turn out and cool completely.
    • Make frosting: Combine melted chocolate and butter and stir on medium-low speed until creamy and glossy, about 2 minutes.
    • Trim domed tops from cooled cakes. Place one layer on a cake plate and spread with ¾ cup frosting, then top with second layer. Cover entire cake with remaining frosting.

    Notes

    Easy to assemble and oh, so delicious.
     

    Nutrition

    Calories: 943kcalCarbohydrates: 91gProtein: 9gFat: 64gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 110mgSodium: 270mgPotassium: 468mgFiber: 5gSugar: 63gVitamin A: 949IUCalcium: 125mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Photograph Seth Smoot, Recipe courtesy of Susan LaRosa. Originally published in LHJ 03/12

    Comments

      5 from 10 votes (8 ratings without comment)

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    1. Mary Bench says

      July 16, 2018 at 6:19 pm

      This recipe takes me back! I'm sure it is as tasty as Mom's!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 2:28 pm

      This is my dad and brother's favorite recipe!!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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