A crowd-pleasing cake that’s easy to make, and even easier to eat.
A classic yellow cake with chocolate frostingnever goes out of style.
This tender cake recipe can come in handy no matter what the occasion.
Credit: Kritsada Panichgul
In a medium bowl stir together flour, baking powder, and salt; set aside.
Beat on medium speed for 2 minutes more.
Add eggs, one at a time, beating until combined after each addition.
Bake and Assemble
Spread batter evenly into the prepared pans.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans; remove waxed paper and cool thoroughly on racks.
Frost with Chocolate Butter Frosting.
Makes 12 to 16 servings.
Beat in cocoa powder.
Gradually add 2 cups powdered sugar, beating well.
Slowly beat in 1/2 cup milk and vanilla.
Gradually beat in remaining 6 cups powdered sugar.
Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency.
Makes enough to frost tops and sides of two 8- or 9-inch layers.
If freezing, wrap slices individually for quick thawing.
Bring to room temperature before serving.
Bake the cake layers and cool completely before wrapping tightly with plastic wrap.
Refrigerate for up to two days or freeze for up to three months.
Bring to room temperature before frosting and garnishing as desired.
you could also prepare the frosting ahead.
Make and store in an airtight container in the refrigerator for up to one week.
Bring to room temperature before using to frost the cakes.
check that to spoon and level your dry ingredients, and avoid overbaking to keep your cake layers moist.
If needed, bring in additional moisture by brushing on a flavored simple syrup (or cake soak).
Add milk as needed to adjust the consistency of the chocolate frosting.
Start with less than you think.
A thick, spreadable frosting is what you’re looking for.
2,000 calories a day is used for general nutrition advice.
