Old Fashioned Yellow Cake w/ Chocolate Fudge Frosting

Just like the one your grandma made! This easy, one-bowl yellow cake recipe came out of a McCall’s cookbook published over 100 years ago, in 1910. A simple recipe that’s stood the test of time.
Photo by Diane V.
Old Fashioned Yellow Cake w/ Chocolate Fudge Frosting
Photo by Diane V.
Old Fashioned Yellow Cake w/ Chocolate Fudge Frosting
Photo by Diane V.
Old Fashioned Yellow Cake w/ Chocolate Fudge Frosting
Old Fashioned Yellow Cake w/ Chocolate Fudge Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 2

    cups all-purpose flour

  • 1 1/4

    cups sugar

  • 1

    tablespoon baking powder

  • 3/4

    teaspoon salt

  • 1

    stick (1/2 c) unsalted butter, softened

  • 1

    cup whole milk

  • 1

    teaspoon vanilla extract

  • 2

    extra-large eggs, room temperature (I used 2 Jumbos)

  • Chocolate Fudge Frosting:

  • 1

    stick (1/2 cup) salted butter, softened

  • 1/2

    cup cocoa powder

  • 3 - 4

    cups confectioners sugar, as needed for consistency

  • 1

    teaspoon vanilla

  • 1/3

    cup boiling water

Directions

Make the Cake: Preheat oven to 350° F. Grease and flour two 9-inch round cake pans. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Using a hand mixer, beat mixture for 3 minutes, scraping down the sides of the bowl. Add the eggs and beat for another 3 minutes. Divide the batter between the two cake pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on rack. Make the Frosting: Add softened butter, cocoa, 3 c. confectioners sugar, vanilla, and boiling water to a mixing bowl; using a hand mixer, beat until smooth and creamy, adding more confectioners sugar as needed for spreading consistency. Frost cooled cake between the layers, over the top and on the sides.

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