When you want something sweet but don't need a large dessert, this single layer yellow cake with chocolate frosting is a perfect option.
Yellow cake with chocolate frosting is a traditional and classic dessert. Often made using boxed cake mixes and canned chocolate frosting, this homemade version tastes better and is a beautiful way to get your favorite flavors without the processed mixes.
I have nothing against boxed mixes, in fact some of my best cake recipes use them like my Layered Tres Leches Cake or Layered Pumpkin Spice Latte Cake, but boxed cake mixes make large portions, and we want something smaller today.
Why This Recipe Works
- Made from scratch= healthier. There's no doubt that making foods from scratch is healthier, so you can feel good about serving up this homemade yellow cake with chocolate frosting or going back for a second slice.
- Perfect for a small occasion or family. When you want to do a small celebration, birthday, or simply want to serve up something sweet after dinner, this single layer cake recipe is perfect for a one-time treat without so many tempting leftovers in the fridge.
- It's cheap to make! This recipe comes together and costs less than $3 to make, making it very frugal and affordable.
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🥘 Ingredients
For the cake, you will need:
All-purpose flour- This will be the structural base of the recipe.
Granulated sugar- Use white sugar to make the cake sweeter and have a better consistency.
Leavening agents- You will need baking soda and baking powder to help the cake puff up and rise as it bakes.
Salt- This is a natural flavor enhancer and will help to make your cake taste great!
Egg- These act as a binder so that the cake doesn't crumble apart.
Vegetable oil- Use cooking oil to give the cake the necessary fats needed to stay moist.
Milk- Adding milk will give the cake some more richness and moisture.
Hot water- This is a great way to give the cake a good flavor and to make it softer.
Vanilla extract- A flavor enhancer.
For the chocolate frosting, you will need:
Heavy cream- Use heavy cream, not milk, to make the whipped ganache frosting the perfect consistency.
Milk chocolate chips- You could use semi sweet if you wanted to, but I love the milk chocolate taste with yellow cake!
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Electric Mixer
- 8 inch round cake pan
🔪 Instructions
Check out how to make single layer yellow cake with chocolate frosting with these simple step-by-step instructions:
Preheat the oven to 350 degrees F. Grease and flour or line an 8" square or round pan with parchment paper. Set aside.
Whisk together flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
Add egg, milk, vanilla, and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny, but that's okay.
Pour batter into the prepared pan. Tap the pan gently against the counter to release any air bubbles.
Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
Cool cake completely before frosting.
For the Chocolate Frosting
Heat the cream in a medium bowl in the microwave until almost boiling. 1-2 minutes
Add the chocolate chips and whisk until smooth and well combined.
Chill the mixture until it's cold.
Once it's chilled, whisk it on high speed until it's light and fluffy.
Frost cake.
🍴 Recipe Tips
Don't overmix
Do not overmix your cake batter or use too hot of water (like boiling) or else your cake batter will turn out dense. It will still be delicious- but it won't be fluffy.
Let cake cool
Letting the cake cool completely before frosting it will prevent the frosting from melting, and letting the cake cool completely before storing in the fridge will keep it from becoming dense as well.
👩🏻🍳 Storage
This cake, once frosted can be kept covered and stored in the fridge for 3-5 days. It will taste best when fresh, so don't wait too long.
💭 FAQs
When making the frosting, you start by making chocolate ganache and then letting it cool. You can keep the ganache well covered in the fridge for up to 1 week in advance, but I recommend no more than 2 days before when you need it.
The flavor of yellow cake is vanilla. The yellow color comes from the egg yolks that are used in the batter, which causes the mix to become a shade of yellow.
If this is what you desire, then go for it! You can add in about ¼ cup of cocoa powder to turn this yellow cake into a chocolate flavored one.
More great cake recipes to check out soon
- Red White and Blue Poke Cake
- Peaches and Cream Bundt Cake
- Pastel Rainbow Unicorn Cake
- Earth Day Cupcakes
- Cake Mix Coffee Cake
- Chocolate Pistachio Bundt Cake
📖 Recipe
Single Layer Yellow Cake With Chocolate Frosting
Equipment
- 8 inch round cake pan
Ingredients
For the cake:
- 1 ¼ cup all-purpose flour ($0.10)
- ¾ cup granulated sugar ($0.17)
- ½ teaspoon baking soda ($0.01)
- 1 teaspoon baking powder ($0.02)
- ¼ teaspoon salt ($0.02)
- 1 large egg ($0.08)
- ½ cup vegetable oil ($0.24)
- ½ cup milk ($0.08)
- ½ cup hot water ($0.00)
- 1 tablespoon vanilla extract ($0.10)
For the chocolate frosting
- ¾ cup heavy cream ($0.74)
- 1 cup milk chocolate chips ($0.99)
Instructions
- Preheat oven to 350 degrees F. Grease and flour or line with parchment paper, an 8" square or round pan. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- Add egg, milk, vanilla and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that's okay.
- Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
- Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
- Cool cake completely before frosting.
For the Chocolate frosting
- Heat the cream in a medium bowl in the microwave until almost boiling. 1-2 minutes
- Add the chocolate chips and whisk until smooth and well combined.
- Chill the mixture until it's cold.
- Once it's chilled, whisk it on high speed until it's light and fluffy. Frost cake.
Notes
Recipe Tips
- Do not overmix your cake batter or use too hot of water (like boiling) or else your cake batter will turn out dense. It will still be delicious- but it won't be fluffy.
- Letting the cake cool completely before frosting it will prevent the frosting from melting, and letting the cake cool completely before storing in the fridge will keep it from becoming dense as well.
- If this is what you desire, then go for it! You can add in about ¼ cup of cocoa powder to turn this yellow cake into a chocolate flavored one.
Storage
- This cake, once frosted can be kept covered and stored in the fridge for 3-5 days. It will taste best when fresh, so don't wait too long.
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