Best 6 Old Fashioned Yellow Cake W Chocolate Frosting Recipes

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In the realm of classic desserts, few treats evoke nostalgia and comfort like an old fashioned yellow cake adorned with rich chocolate frosting. This timeless recipe has been passed down through generations, delighting taste buds with its moist, tender crumb and decadent frosting. Whether you're a seasoned baker or a novice in the kitchen, embarking on the journey to create this iconic cake is a rewarding experience. With careful attention to detail and a few simple ingredients, you'll be able to indulge in a slice of pure bliss that will transport you back to simpler times.

Let's cook with our recipes!

YELLOW CAKE WITH CHOCOLATE FROSTING



Yellow Cake with chocolate frosting image

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!

Provided by Lauren Allen

Categories     Dessert

Time 55m

Number Of Ingredients 15

3/4 cup unsalted butter (, at room temperature*)
1/4 cup oil (**)
2 cups granulated sugar
3 large eggs (, at room temperature)
2 large egg yolks (, at room temperature)
1 Tablespoon vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 cups all-purpose flour
1 cup buttermilk (, at room temperature)
1/2 cup butter (melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
  • In a large bowl, cream sugar and butter until smooth. Add oil and mix
  • Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
  • Stir together baking powder, salt, and flour in a medium bowl.
  • Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
  • Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
  • Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
  • Stir together the butter and cocoa powder.
  • Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
  • Once the cake has cooled completely, frost with chocolate frosting.
  • Tips for making ahead and freezing the cake are above in the post.

Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 233 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving

OLD-FASHIONED YELLOW CAKE W/ CHOCOLATE FROSTING RECIPE - (3.9/5)



Old-Fashioned Yellow Cake w/ Chocolate Frosting Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 14

Chocolate Frosting:
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup whole milk
1 teaspoon vanilla extract
2 extra large eggs, room temperature
1 stick (1/2 cup) butter or margarine, softened
1/2 cup cocoa powder
3 cups confectioners sugar
1 teaspoon vanilla
1/3 cup milk

Steps:

  • Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Using a hand mixer, beat mixture for 2 minutes, scraping down the sides of the bowl. Add the eggs and beat for another 2 minutes. Divide the batter between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes to rack to cool completely. Make the Frosting: Add all ingredients to a mixing bowl. Using a hand mixer, beat until spreading consistency, adding a dab more milk if needed. Makes about 2 cups frosting. Frost between the layers, over the top and on the sides of cake.

OLD FASHIONED YELLOW CAKE WITH EASY CHOCOLATE FROSTING



Old Fashioned Yellow Cake with Easy Chocolate Frosting image

An easy to make super flavorful Old Fashioned Yellow Cake with Chocolate Frosting. This cake is light and fluffy unlike some homemade yellow cakes that can be dense. Simple ingredients that come together perfectly!

Provided by Kathi & Rachel

Categories     cake     Dessert

Time 2h40m

Number Of Ingredients 15

3/4 cup butter (softened at room temp)
1/4 cup vegetable oil
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
3 cups all purpose white flour
1 cup milk (at room temperature )
1/3 cup butter (at room temperature)
1/3 cup milk
2 teaspoons vanilla
1/3 cup unsweetened cocoa powder
2 3/4 cup powdered sugar
pinch of salt

Steps:

  • Preheat oven to 350 degrees. Spray your baking dish(s) with non stick spray.
  • Beat together the butter,oil, sugar, baking powder, salt, and vanilla. Scrape down the bowl. Beat for about 2-3 minutes or until slightly pale in color.
  • Add the eggs one at a time, scraping the bowl at least twice. Beat until thick.
  • Stir in the flour until just combined then add the milk. Beat for another 1-2 minutes until light and fluffy being careful not to over beat as this can make a tough cake.
  • Pour into prepared pan. Bake for 30 minutes for a 9 x 13, 25 minutes for two 8 or 9 inch pans and 15 minutes for cupcakes or until top of cake is light brown and toothpick inserted in the center comes out clean. Remove from oven and cool.
  • With an electric mixer, combine butter, milk and vanilla until light and fluffy.
  • Add powdered sugar and cocoa. Mix slowly for one minute, scrape down sides and beat for 1-2 minutes until light and fluffy.
  • Spread onto cooled cake and serve!

Nutrition Facts : Calories 553 kcal, Carbohydrate 80 g, Protein 7 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 330 mg, Fiber 2 g, Sugar 54 g, ServingSize 1 serving

OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING



Old-Fashioned Yellow Cake With Chocolate Icing image

When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.

Provided by JackieOhNo

Categories     Dessert

Time 1h10m

Yield 1 8-inch cake

Number Of Ingredients 15

1 cup vegetable shortening
1 cup granulated sugar
1 whole egg
3 egg yolks
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1 teaspoon vanilla
3 egg whites
3 ounces unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
1/2 cup unsalted butter, cut into 8 pieces
1 egg yolk, beaten
1 1/2 teaspoons vanilla

Steps:

  • To make cake, preheat oven to 350°F
  • In a large bowl, beat shortening until light.
  • Slowly beat in sugar.
  • Add egg and egg yolks, one at a time, beating well after each addition.
  • Sift flour with baking powder and salt.
  • Add to batter in 3 parts, alternating with 3 parts milk.
  • Stir in vanilla.
  • Beat egg whites until stiff.
  • Fold into batter.
  • Pour batter into two buttered and floured 8-inch round cake pans.
  • Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
  • Cool on a wire rack before icing.
  • To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
  • Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).

YELLOW LAYER CAKE WITH CHOCOLATE FROSTING



Yellow Layer Cake With Chocolate Frosting image

Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand? This yellow cake with chocolate frosting and a macaroon crunch is just the ticket. This recipe is adapted from one made at Junior's in Brooklyn. The cake is moist, and the frosting sweet. Quite sweet, actually. Just right.

Provided by Alex Witchel

Categories     brunch, lunch, dessert

Time 1h45m

Yield One 9-inch cake

Number Of Ingredients 20

Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed

Steps:

  • For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
  • Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
  • In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
  • For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
  • For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
  • For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.

OLD FASHION YELLOW CAKE WITH CHOCOLATE ICING



Old Fashion Yellow Cake with Chocolate Icing image

New ...haven't tried yet

Provided by wanda sluss

Categories     Cakes

Time 45m

Number Of Ingredients 8

2 c flour
1 1/4 c sugar
1 Tbsp baking powder
1 tsp salt
1/2 c softened butter
1 c milk
1 tsp vanilla
2 eggs

Steps:

  • 1. 1. Sift dry ingredients 2. Add butter and vanilla 3. Add milk and eggs 4. Bake 350 in 2 pans for 30-35 min.
  • 2. Icing 1. 1 stick butter/softened 2. 3c powdered sugar 3. 1/3 c milk 4. 2/3 c cocoa 5. 1t vanilla Melt butter, stir on cocoa. Alternate sugar and milk. Add vanilla.

Tips:

  • Use room temperature ingredients: This will help the batter to mix together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake lighter and more tender.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Do not overmix the batter: Overmixing can make the cake tough and dense.
  • Bake the cake at the correct temperature and for the correct amount of time: A toothpick inserted into the center of the cake should come out clean when the cake is done.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This old-fashioned yellow cake with chocolate frosting is a classic recipe that is sure to please everyone. It is a moist and tender cake with a rich and creamy frosting. The cake is perfect for any occasion, from birthdays to holidays. With a few simple tips, you can make this cake at home and enjoy it with your family and friends.

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