A One Layer Yellow Cake with Chocolate Frosting is perfect for family birthdays or picnics! Moist cake and rich frosting are a winning combo.
The ultra-creamy and decadent frosting made this Yellow Cake Recipe worthy of a celebration!
Why You Should Make this Yellow Snack Cake
- It’s less work to make compared to a traditional 2 layer, frosted cake so it’s easy on the baker!
- There are fewer calories per serving since the portions are smaller.
- It’s perfect for parties, picnics, and potlucks as squares of cake are easier to serve compared to layer cakes! Plus, it’s easy to transport in the baking pan.
- My friend, Danielle, said it’s the perfect Copycat Entenmann’s Fudge Iced Golden Cake!
Frequently Asked Questions
Both yellow cakes and white cakes are vanilla flavored. They also have some buttery undertones. The major difference is that the addition of egg yolks gives the yellow cake its color. White cakes are made without yolks.
When you look at the ingredients in this recipe, there are a few standouts that contribute to a nice moist tender cake. The first is the addition of buttermilk. The acidity in buttermilk helps break down long strands of gluten. Also, adding oil in addition to butter adds moisture. Plus, using cake flour, with a lower gluten content is another key to this tender, moist cake recipe.
There is a debate as to whether these two terms are interchangable, but for now, let’s say they are. Both of these are one-layer cakes that are easy to make and are served in squares instead of wedges. They’re perfect for afternoon snacks.
How to Make Yellow Cake
This cake is not made in the traditional way of making cakes. The technique is from Cook’s Country and really does result in a tender, moist, fine crumb cake. Here’s the process:
- Prep the pan and preheat the oven.
- Whisk together the liquids, including the eggs and excluding the oil.
- Place the dry ingredients in the bowl of a stand mixer and mix with the whisk attachment to combine. This replaces sifting.
- With the paddle attachment, add butter and oil to the dry ingredients, mix on low to combine, then increase speed until light and fluffy.
- Decrease speed and mix in the egg mixture. Once mixed in, beat for about 3 minutes until the mixture thickens.
- Pour into pan, smooth the top, and rap the pan on the counter a couple of times to help any trapped air escape.
- Bake as directed.
- Use a toothpick to check for doneness. It should come out clean or with a few crumbs attached.
- Once baked and cooled, make the frosting, chill until it’s thick enough to spread, then frost.
- Eggs – Large eggs are the standard in recipes unless noted otherwise. Have them at room temperature for the best incorporation.
- Buttermilk – If you forget to purchase, make your own with 1 tablespoon lemon juice, white or cider vinegar in a liquid measuring cup, then fill to the 1 cup mark with milk. Let rest a few minutes, stir, and use. Double, triple, etc. using this formula as needed.
- Vanilla Extract – Never use imitation, look for real vanilla extract on the label.
- Cake Flour – Has less gluten than All-Purpose Flour so will make a more tender cake. You can also make cake flour at home by adding 2 tablespoons of cornstarch to a 1 cup measuring cup. Add enough all-purpose flour to fill the cup. Whisk to combine. Double, triple, etc. using this formula as needed.
- Sugar – regular granulated sugar
- Baking Powder – Often expires before you use it all. Check the expiration date. To test, put 1/2 teaspoon in 1/4 cup boiling water. If it’s still fresh, it will bubble furiously.
- Baking Soda – Has a longer shelf life than baking powder. Check the expiration date. If unsure, mix 1/2 teaspoon with 2 teaspoons of vinegar. Fresh soda will also bubble furiously when fresh.
- Table Salt – I prefer this fine salt over kosher salt for baking
- Butter – Should be at room temperature for both the cake and the frosting. I used salted butter unless otherwise specified.
- Vegetable Oil – Makes for a very moist cake
- Powdered sugar – I usually sift for a smooth frosting, but this is whisked in the mixer instead.
- Cocoa Powder – Not cocoa mix, which is sweetened and used to make hot chocolate.
- Semisweet Chocolate – Chop and gently melt in the microwave or in a double boiler.
More Tasty Cake Recipes
- Strawberry Lemon Snack Cake from Inside BruCrew Life
- Yellow Cake from Scratch
- Italian Cream Cake
- Black Magic Snack Cake
- One Layer Cocoa Fudge Cake
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- 4 large eggs + 2 large egg yolks
- 1/2 cup buttermilk
- 1 tablespoon vanilla extract
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons butter, softened
- 1/2 cup vegetable oil
Frosting (make another half batch if you love chocolate frosting!)
- 2 1/4 cups powdered sugar, sifted
- 1/2 cup cocoa powder
- 1/2 cup butter, at room temperature (I use salted butter)
- 1/4 cup hot water
- 2 ounces semisweet chocolate, melted
To make the cake, preheat the oven to 350°. Spray a 13 x 9-inch baking pan with a flour and oil baking spray.
Whisk together the eggs and yolks, buttermilk, and vanilla. Set aside.
Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer. Whisk the mixture together. Then insert the paddle attachment.
Add butter and oil and mix at low speed to combine, then increase the speed and mix until light and fluffy. Reduce speed to low and slowly add the egg mixture.
When the eggs are incorporated, scrape down the bottom of the mixer bowl. Beat on medium-high speed until the batter lightens in color and thickens about 3 minutes. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Rap the pan on the counter 2-3 times to bring up any big air bubbles trapped in the batter.
Bake for 28 to 32 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool completely on a rack.
To make the frosting, put the powdered sugar, cocoa powder, butter and hot water in the bowl of a stand mixer fit with the whisk attachment. Mix on low to combine, then increase the speed to medium. Mix about a minute until the mixture is smooth. Scrape down the sides of the bowl, mix briefly, then add the chocolate.
Mix on low until combined, scraping down the sides and bottom of the bowl as needed, then let the frosting sit at room temperature until spreadable, about 30-40 minutes.
Frost cake, then chill to let the frosting firm up.
I doubled the frosting which was way too thick for me, but the family loved it. The frosting recipe is not doubled.
Recipe adapted from Cook's Country.
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Serving Size:1 slice
Amount Per Serving: Calories: 352Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 207mgCarbohydrates: 45gFiber: 1gSugar: 32gProtein: 4g
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