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.
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. If you are a chocolate cake lover, you must try my Love at First Sight Chocolate Cake.
Add some colorful sprinkles to this Yellow Birthday Cake with Milk Chocolate Frosting if you want to make kids really happy.
A Wilton Angled Icing Spatula is the perfect tool to use to frost this cake.
- 4 Large Eggs
- ⅔ cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla
- 2¼ cups Flour
- 1½ cups Sugar
- 2 teaspoons Baking Powder
- ¾ teaspoon Salt
- 1 cup Butter, softened, cut into cubes
- 2 Tablespoons Oil
- ⅓ cup Vanilla Pudding Mix (instant)
- Chocolate Buttercream Frosting:
- 1½ cups Butter, softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- ⅓ cup Cream, Half n Half or Milk
- *This recipe can make a two layer cake or a three layer cake (the layers will be thinner). If you would like to make an extra large triple layer cake, 1½ times the recipe and use three 8 or 9 inch cake pans.
- 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 ½ 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 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 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.
- This is one baked good that gets even better the next day, if covered.
Happy Baking, my friends! xo