When you want something sweet but don't need a large dessert, this single layer yellow cake with chocolate frosting is a perfect option.
Recipe: $3.75 | Per Serving: $0.47 | Servings: 8
Yellow cake with chocolate frosting is a traditional and classic dessert. Often made using boxed cake mixes like this Chocolate Pistachio Bundt Cake or Rainbow Heart Cake.
This homemade cake is made from scratch 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 Tres Leches Layered Cake and Southern Banana Pudding Cake. But boxed cake mixes make large portions, and we want something smaller today.
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🍯 Why This Recipe Works
- Made from scratch IS tastier. There's no doubt that making foods from scratch is tastier, 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 $5 to make, making it very frugal and affordable.
🥘 Ingredients
Ingredient Notes:
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.
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 ingredients and measurements, please see the recipe card below.
🔪 Instructions for Single Layer Yellow Cake With Chocolate Frosting
Step 1: Preheat the oven to 350 degrees F. Grease and flour or line an 8" square or round pan with parchment paper. Set aside.
Step 2: Add flour, sugar, baking soda, baking powder, and salt to a large mixing bowl (Image 1).
Step 3: Whisk together until well mixed (Image 2).
Step 4: Add egg, milk, vanilla, and oil (Image 3). Whisk together. Add hot water and whisk well until the batter is smooth (Image 4). It will be runny, but that's okay.
Step 5: Pour batter into the prepared pan (Image 5). Tap the pan gently against the counter to release any air bubbles.
Step 6: Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean (Image 6). Let cool completely (Image 7).
Step 7: Add chocolate chips to a large mixing bowl (Image 8).
Step 8: Heat the cream in a medium bowl in the microwave until almost boiling. 1-2 minutes. Add to the chocolate chips and whisk until smooth and well combined (Images 9&10).
Step 9: Chill the mixture until it's cold.
Step 10: Once it's chilled, whisk it on high speed until it's light and fluffy (Image 11).
Step 11: Frost cake (Image 12).
🍴 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.
💭 Recipe 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 Delicious Cake Recipes
If you tried this Yellow Cake With Chocolate Frosting, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Single Layer Yellow Cake With Chocolate Frosting
Ingredients
Cake:
- 1 ¼ cup all purpose flour ($0.16)
- ¾ cup granulated sugar ($0.27)
- ½ teaspoon baking soda ($0.01)
- 1 teaspoon baking powder ($0.05)
- ¼ teaspoon salt ($0.01)
- 1 large egg ($0.15)
- ½ cup milk ($0.10)
- 1 tablespoon vanilla extract ($0.09)
- ½ cup vegetable oil ($0.35)
- ½ cup warm water ($0.00)
Chocolate Frosting:
- ¾ cup heavy whipping cream ($1.49)
- 1 cup milk chocolate chips ($1.07)
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 warm 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.
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
- Cake Batter Mixing: Avoid overmixing batter or using boiling water to prevent dense cake; aim for fluffy texture.
- Cooling: Let cake cool completely before frosting to prevent melting, and before storing in fridge to maintain texture.
- Flavor Variation: Add ¼ cup cocoa powder to turn yellow cake into chocolate flavored.
- Storage: Once frosted, store covered in fridge for 3-5 days. Best enjoyed fresh.
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