Yellow Birthday Cake with Milk Chocolate Frosting

By Melissa Stadler, Modern Honey

I was one of those kids that was counting down the minutes at my birthday party until I could blow out the candles and eat my big ol birthday cake. I wanted to a piece with a thick layer of homemade chocolate frosting.

It’s New Year’s Eve so let’s go out of 2016 with a huge yellow cake with chocolate buttercream because I see only green smoothies in my future….

If you read my last post about making a homemade yellow cake — Homemade Yellow Butter Cake, I went through many experiments to bring you these cake recipes. My pants just got tighter in an effort to bring you the perfect cake! We had large cake testings to determine the winners of the unofficial homemade yellow cake recipe challenge.

The path to the Yellow Birthday Cake with Milk Chocolate Frosting…

The recipe that I posted a few days ago is for a traditional yellow butter cake. I wanted to change it up a little and experiment with adding in some vanilla pudding mix. Since it is known to add a good amount of moisture to a cake, I was excited to see how it would affect the final product. It not only made a denser, moister cake but also a flavorful one as well. It’s a small amount of pudding but was still a big difference maker. This is truly THE BEST YELLOW CAKE EVER.

The chocolate buttercream recipe is one that I played with over the years and is now my go to recipe. It has the perfect balance of rich chocolate, butter, and powdered sugar and isn’t over the top sweet. It truly is the greatest chocolate frosting. 

Yellow Birthday Cake with Milk Chocolate Frosting

• Prep Time
• 15 mins
• Cook Time
• 20 mins
• Total Time
• 35 mins

Homemade Yellow Birthday Cake with Milk Chocolate Frosting will be the cake everyone is begging for at the next birthday party.


Servings: 16

Ingredients

• 4 Large Eggs
• 2/3 cup Whole Milk or Buttermilk
• 1 teaspoon Vanilla
• 2 1/4 cups Flour
• 1 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 3/4 teaspoon Salt
• 1 cup Butter softened, cut into cubes
• 2 Tablespoons Oil
• 1/3 cup Vanilla Pudding Mix instant

Chocolate Buttercream Frosting:

• 1 1/2 cups Butter softened
• 1 cup Cocoa
• 5 cups Powdered Sugar
• 1/3 cup Cream Half n Half or Milk

Instructions

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
• Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
• To make Chocolate Buttercream Frosting:
• In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
• Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.
• Recipe Notes
• This recipe makes two 9-inch cake layers or three 8-inch cake layers. If you use three 8-inch cake pans, the layers will be thinner and will cook for less time.
• This is one baked good that gets even better the next day, if covered.

See more at: Modern Honey