Single Layer Yellow Cake With Chocolate Frosting

4.43 from 7 votes

When you want something sweet, but you don't need a large dessert, this yellow cake with chocolate frosting is a perfect option.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 428kcal

Cost: Recipe $3.75 / Serving $0.47

1 ⅓ cup all-purpose flour ($0.16)
⅔ cup granulated sugar ($0.27)
2 teaspoons baking powder ($0.05)
¼ teaspoon salt ($0.01)
1 large egg ($0.15)
⅔ cup milk ($0.10)
1 teaspoon vanilla extract ($0.09)
¼ cup vegetable oil ($0.35)

Preheat. Preheat the oven to 350°F. Grease and flour or line an 8 inch round or square pan with parchment paper.
Mix Batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg, milk, vanilla extract, and vegetable oil. Whisk until smooth.
Bake. Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Cool. Allow the cake to cool completely before frosting.
Make Frosting. Heat the heavy cream in a microwave safe bowl until very hot but not boiling, about 1 to 2 minutes. Add the chocolate chips and whisk until smooth. Refrigerate until cold.
Whip. Once chilled, beat the mixture on high speed until light and fluffy. Spread over the cooled cake.

Mixing. Avoid overmixing the batter to keep the cake light and tender.
Cooling. Let the cake cool completely before frosting to prevent melting.
Flavor Option. Add ¼ cup cocoa powder to the dry ingredients for a chocolate cake variation.
Storage. Store frosted cake covered in the refrigerator for 3 to 5 days. Best enjoyed fresh.