This yellow cake with chocolate frosting is a nod to the ubiquitous 50s-era boxed cake mix and canned frosting yet relies on real, recognizable ingredients—including flour, butter, eggs, sugar, milk, and vanilla—that you probably already have on hand. Easy to make with all the familiar taste, simplicity, and foolproof results yet without the mysterious-sounding ingredients. And exponentially more spectacular.
Of course something this delicious comes from Caitlin, the genius pastry chef behind the cookbook Modern Art Desserts. This humbler cake is a tribute to Caitlin’s single dad, as it re-creates the flavors of the store-bought cake mix and canned frosting he used to make her birthday cakes. Caitlin says the cake can be baked ahead of time, but the frosting should be made right before icing the cake.–Claudia Wu
HOW DO I MAKE A THREE-LAYER CAKE?
To make an even more towering version of this cake, use one deep-sided 8-inch (20-cm) cake pan with 3-inch (8-cm) sides. Only make one cake—you’re going to bake the cake for 55 to 60 minutes. Trim the top of the cake as indicated in the recipe instructions above and then use a serrated knife to slice the cake horizontally into 3 equal layers. Place the bottom layer on a cake stand and frost the top of it. Stack the middle layer on top and frost it. Stack the last layer on top and frost the top and sides of the cake. Or, if you prefer, you can even make 24 cupcakes (reduce time in the oven to 18-20 minutes) and let them cool 10 minutes before frosting.
Yellow Cake with Chocolate Frosting
This yellow cake with chocolate frosting is a nod to the ubiquitous 50s-era boxed cake mix and canned frosting yet relies on real, recognizable ingredients—including flour, butter, eggs, sugar, milk, and vanilla—that you probably already have on hand.
For the chocolate frosting
Make the yellow cake
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Preheat the oven to 350°F (175°C).
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Butter and flour two standard 8-inch (20-cm) round cake pans. Line the bottom of the pans with parchment paper cut to fit.
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In a medium bowl, whisk together the egg yolks, 1/2 cup of the milk, and the vanilla.
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In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, granulated sugar, baking powder, and salt for about 30 seconds. Add the remaining 1/4 cup milk and mix until just moistened, about 15 seconds.
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Add the butter and beat on medium speed until smooth and aerated, 1 1/2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and scraping down the bowl after each addition.
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Scrape the batter into the prepared pans and smooth the surface with an offset spatula. Bake, rotating the pans once during baking, until the cake springs back when gently pressed in the center or until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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Let the cake cool in the pans on a wire rack for 30 minutes. Then run the spatula around the edges of the pans. Invert the cakes onto the wire rack and remove the pans and parchment paper. Let cool until you can handle them, about 20 minutes.
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Gently turn the cakes again so they’re right side up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.
Make the chocolate frosting
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Place the chocolate in a metal bowl set over a pan of barely simmering water, with the bottom of the bowl close to but not touching the water. Wait until the chocolate melts.
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In the bowl of a stand mixer fitted with the paddle attachment on low speed, combine the confectioners’ sugar, cocoa powder, and salt.
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Add the melted chocolate, milk, and vanilla and mix until all the ingredients are combined, about 1 minute. Increase the speed to medium and mix for about 1 minute. Using a rubber spatula, scrape the sides of the bowl.
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Add the butter and mix on medium-high speed until the frosting is light and free of lumps, 2 to 5 minutes. The frosting is best when used immediately.
Assemble the yellow cake with chocolate frosting
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Place the cooled cakes on a flat, stable work surface. Using a long, serrated knife, slice off the rounded top of each cake so the top surface is perfectly level. Place 1 cake on a cake stand and frost the top of it. Stack the remaining layer on top and frost the top of it as well as the sides. Slice, serve, and devour.
Serving: 1slice/slabCalories: 515kcal (26%)Carbohydrates: 77g (26%)Protein: 6g (12%)Fat: 23g (35%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 118mg (39%)Sodium: 265mg (12%)Potassium: 183mg (5%)Fiber: 3g (13%)Sugar: 56g (62%)Vitamin A: 616IU (12%)Calcium: 115mg (12%)Iron: 3mg (17%)
Originally published June 09, 2019
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