“Fluffy Yellow Layer Cake with Chocolate Frosting”

Thought it was time for a sweet treat and nothing says “gimme” like a huge slice of Fluffy Yellow Layer Cake with Chocolate Frosting. Can I get an “Amen”! There’s nothing like fluffy, soft vanilla cake slathered in decadent chocolate frosting.

My fondest memories of yellow cake is from my Granny’s kitchen. Growing up as kids, Sunday drives were a big deal in our family. Somehow, we figured who was gonna be where and meet there.

I was always asking to go to my Granny’s just to see her. Granny has a porch swing I loved and a huge apple tree in her backyard. I almost forgot she had white Adirondack chairs my sister and I would fight over.

I also remember, Granny saying, “Go ahead and get something sweet, you know where it is!” I was in heaven. My mom always baked yet there was something about Granny’s baking. You knew there were one of three sweets to be found in her house, Blackberry Cobbler, Caramel Cake, and Yellow Cake. Miss you Granny!

Fluffy Yellow Layer Cake with Chocolate Frosting

So, where in Granny’s kitchen did her sweets sit? On the corner of a counter cakes sat in a clear glass-lidded green milk glass cake stand. I have often wondered what ever happened to that piece.

I remember seeing a yellow layer cake in that cake stand so many times. The men, meaning my dad and his brothers had to have something sweet after dinner. As you can see baking is in my genetic makeup and I proudly wear it.

Fluffy Yellow Layer Cake with Chocolate Frosting

One thing about Granny’s cakes were that they were soft yet not fluffy. Yellow Layer Cake was denser but with a tender crumb. I’d say more of a sponge cake which is denser but so flavorful topped fruits and sauces rather than frosting.

Even the yellow cake recipe my mom baked for my birthdays were denser. Not until the 1930’s did box cake mix become available. Those box mixes have come a long way and have expanded our cake baking skills even with a regular scratch recipe. Read here for an interesting article from Food52 on why yellow cake is so important in Black communities.

Fluffy Yellow Layer Cake with Chocolate Frosting

My Granny like my mom only cooked and baked from scratch. However, I think they both would love this cake even with a shortcut. Plus, a yellow cake in the Black Community means family, togetherness, fun, celebration of love and loss. This is a time-honored tradition passed down from generation to generation.

Now it’s time to start baking. Surprise, you may already have everything needed in your pantry to bake this cake.

First, I used Duncan Hines but any yellow cake mix will work. Place cake mix in a large bowl, breaking up any lumps. In another bowl, whisk together eggs, melted butter or oil, milk or half and half, and vanilla.

Add wet ingredients to cake mix. Stir with a spatula, folding until combined and no dry ingredients remain. Do not over mix.

Pour batter evenly between two 8-inch buttered and floured cake pans. Using digital scale is a tool for this job. Bake cakes in a 350 degree oven for 24 to 28 minutes or until toothpick inserted comes out clean. Remove cakes from oven and rest in pans for 15 minutes.

Remove cake layers from pans to wire racks to cool completely. You can decorate your cake with Chocolate Frosting recipe provided or any frosting of your choice.

Fluffy Yellow Layer Cake with Chocolate Frosting

Whether you call it yellow cake, birthday cake or vanilla cake, it’s all the same referring to notable taste of this delicious cake. So, when someone asks if yellow cake is a flavor, you answer, “YAAAS!” All cakes have their own distinctive flavor in my opinion.

When and if the mood hits you to bake, make this simple no fail recipe for one delicious cake even if you start with a boxed cake mix. I love this flavorful cake and I’m sure you will too since cake baking season is upon us. Enjoy and Happy Baking!

If you make this recipe, like or leave a message below, @chowdownlowdown, #chowdownlowdown or @michelleheyden.

 

Fluffy Yellow Layer Cake with Chocolate Frosting

1 – 15.25 oz. box yellow cake mix (I used Betty Crocker)

4 eggs, room temperature

1/2 cup cooled melted unsalted butter or vegetable oil

1 cup milk, room temperature

1 t. pure vanilla extract

Frosting:

3/4 cup unsalted butter (1 ½ sticks), softened

4 1/3 cups confectioners’ sugar

1 cup natural or Dutch-processed cocoa powder

1/4 t. fine sea salt

2/3 cup milk or half and half

3 t. pure vanilla extract

 

To make cake: Heat oven to 350 degrees. Spray two-8-inch cake pans with Baker’s Joy baking spray and set aside. However, you can lightly butter and flour the pans, shaking out excess flour.

In a large mixing bowl, pour in cake mix, breaking up any clumps.

Using another bowl, whisk together eggs, melted butter, milk and vanilla.

Pour wet ingredients into bowl of cake mix. With a large spatula, mix until no dry ingredients remain. Do not overmix.

Divide batter between prepared cake pans. A scale works great ensuring pans weight the same and produces even cooking.

Bake for 24 – 28 minutes or until toothpick inserted comes out clean. Cool cakes in pans 15 minutes. Gently invert cakes onto wire racks to cool completely.

Once cake layers are completely cooled, frost cake with Chocolate Frosting.

 

To make frosting: In bowl of stand mixer, beat butter until fluffy.

In another bowl, whisk together confectioners’ sugar, cocoa powder and salt until lumps are broken up.

Reduce mixer to low speed and gradually add in sugar cocoa mixture.

Gradually, pour in milk and vanilla and increasing to medium speed. Scrapes bottom and sides of bowl as needed to ensure thoroughly blended.

Beat frosting for 2 minutes or until completely smooth. If frosting is too soft, add in more sugar or if frosting is too thick, add more milk. Use a little at a time of either ingredient.

Frost cake layers middle, sides and top as desired. Store cake under a covered cake plate or stand.

Refrigerate any leftover frosting for up to 5 days.

Makes 1 – 8-inch layer cake: Serves 12.