One Layer Yellow Cake with Chocolate Frosting
A One Layer Yellow Cake with Chocolate Frosting is perfect for family birthdays or picnics! Moist cake and rich frosting are a winning combo.
The ultra-creamy and decadent frosting made this Yellow Cake Recipe worthy of a celebration!
Why You Must Make
- A one-layer cake requires less work compared to a traditional 2-layer, frosted cake, so it’s easy on the baker!
- There are fewer calories per serving since the portions are smaller.
- It’s perfect for parties, picnics, and potlucks as squares of cake are easier to serve compared to layer cakes! Plus, it’s easy to transport in the baking pan.
- My friend, Danielle, said it’s the perfect copycat of Entenmann’s Fudge Iced Golden Cake!
How to Make Yellow Cake
This cake is not made in the traditional way of making cakes. The technique is from Cook’s Country and really does result in a tender, moist, fine crumb cake. Here’s the process:
- Prep the pan and preheat the oven.
- Whisk together the liquids, including the eggs and excluding the oil.
- Place the dry ingredients in the bowl of a stand mixer and mix with the whisk attachment to combine. This replaces sifting.
- With the paddle attachment, add butter and oil to the dry ingredients, mix on low to combine, then increase speed until light and fluffy.
- Decrease the speed and mix in the egg mixture. Once mixed in, beat for about 3 minutes until the mixture thickens.
- Pour into the pan, smooth the top, and rap the pan on the counter a couple of times to help any trapped air escape.
- Bake as directed.
- Use a toothpick to check for doneness. It should come out clean or with a few crumbs attached.
- Once baked and cooled, make the frosting, chill until it’s thick enough to spread, then frost.
Ingredient Notes:
- Pantry Staples –Eggs, Sugar, Table Salt, Baking Soda
- Buttermilk – If you forget to purchase, make your own with 1 tablespoon lemon juice, white or cider vinegar in a liquid measuring cup, then fill to the 1 cup mark with milk. Let it rest for a few minutes, stir, and use. Double, triple, etc., using this formula as needed.
- Vanilla Extract (affiliate link) – Never use imitation; look for real vanilla extract on the label.
- Cake Flour (affiliate link) – Has less gluten than All-Purpose Flour, so it will make a more tender cake. PRO-Tip: You can also make cake flour at home by adding 2 tablespoons of cornstarch to a 1-cup measuring cup. Add enough all-purpose flour to fill the cup. Whisk to combine. Double, triple, etc., using this formula as needed.
- Baking Powder (affiliate link) – Often expires before you use it all. Check the expiration date. To test, put ½ teaspoon in ¼ cup of boiling water. If it’s still fresh, it will bubble vigorously. If it doesn’t, replace your tin before starting this recipe.
- Butter – Should be at room temperature for both the cake and the frosting. I use salted butter unless otherwise specified.
- Vegetable Oil (affiliate link) – Makes for a very moist cake. I use canola oil.
- Powdered Sugar – I usually sift for a smooth frosting, but this is whisked in the mixer instead.
- Cocoa Powder (affiliate link) – Not cocoa mix, which is sweetened and used to make hot chocolate.
- Semisweet Chocolate Bars (affiliate link) – Chop and gently melt in the microwave or in a double boiler.
Frequently Asked Questions
Both yellow cakes and white cakes are vanilla-flavored. They also have some buttery undertones. The major difference is that the addition of egg yolks gives the yellow cake its color. White cakes are made without yolks to keep the cake as white as possible.
When you look at the ingredients in this recipe, there are a few standouts that contribute to a nice moist, tender cake. The first is the addition of buttermilk. The acidity in buttermilk helps break down long strands of gluten. Also, adding oil in addition to butter adds moisture. Plus, using cake flour, with a lower gluten content, is another key to this tender, moist cake recipe.
There is a debate as to whether these two terms are interchangeable, but for now, let’s say they are. Both of these are one-layer cakes that are easy to make and are served in squares instead of wedges. They’re perfect for afternoon snacks.
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One Layer Yellow Cake with Chocolate Frosting
A one-layer yellow cake with rich chocolate frosting! Perfect for picnics and family dinners when you don't need a frosted layer cake.
Ingredients
Cake
- 4 large eggs + 2 large egg yolks
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 2 ¼ cups cake flour
- 1 ¾ cups sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 8 tablespoons butter, softened
- ½ cup vegetable oil
Frosting (make another half batch if you love chocolate frosting!)
- 2 ¼ cups powdered sugar, sifted
- ½ cup cocoa powder
- ½ cup butter, at room temperature (I use salted butter)
- ¼ cup hot water
- 2 ounces semisweet chocolate, melted
Instructions
- To make the cake, preheat the oven to 350°. Spray a 13 x 9-inch baking pan with flour and oil baking spray.
- Whisk together the eggs and yolks, buttermilk, and vanilla. Set aside.
- Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer. Whisk the mixture together. Then insert the paddle attachment.
- Add butter and oil and mix at low speed to combine, then increase the speed and mix until light and fluffy. Reduce speed to low and slowly add the egg mixture.
- When the eggs are incorporated, scrape down the bottom of the mixer bowl. Beat at medium-high speed until the batter lightens in color and thickens for about 3 minutes.
- Scrape the batter into the prepared pan and smooth the top with an offset spatula. Rap the pan on the counter 2-3 times to bring up any big air bubbles trapped in the batter.
- Bake for 28 to 32 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool completely on a rack.
- To make the frosting, put the powdered sugar, cocoa powder, butter, and hot water in the bowl of a stand mixer fit with the whisk attachment. Mix on low to combine, then increase the speed to medium. Mix for about a minute until the mixture is smooth. Scrape down the sides of the bowl, mix briefly, then add the chocolate.
- Mix on low until combined, scraping down the sides and bottom of the bowl as needed, then let the frosting sit at room temperature until spreadable, about 30-40 minutes.
- Frost the cake, then chill to let the frosting firm up.
Notes
I doubled the frosting which was way too thick for me, but the family loved it. The frosting recipe is not doubled.
Make sure your baking powder is fresh. If it's older than a year, it's best to replace the can as it often expires while sitting in your pantry.
Recipe adapted from Cook's Country.
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Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 352Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 207mgCarbohydrates: 45gFiber: 1gSugar: 32gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
21 Comments on “One Layer Yellow Cake with Chocolate Frosting”
My previous question was if it would fit in a 9×9 pan. But i could not wait for an answer lol I decided to make this in a 9×13 pan.Needless to say this cake was amazing. Even the frosting was excellent. I am use to making Italian Buttercream. My husband was asking for a yellow cake with chocolate frosting and this one was a hit. Thank you for the recipe. I was worried about the mixing for three minutes part of the recipe but the cake baked beautiful. It baked up level with no tunneling. When my husband sliced into it and i saw the texture i was amazed. A beautiful crumb. The cake did not squish down. The slicing through was perfect if you know what i mean as a baker. It was moist and the frosting was delicious. Dont question this recipe just bake it. You will not be disappointed. Thank you
Thanks so much for your kind review of this cake, Neelie! I’m glad you enjoyed it as much as we do.
I only have a 9×9 square pan. Do you think this recipe would result in a thicker cake or the pan is way too small? thank you
I was checking the dimensions and if you can use 2/3 of each ingredient that would give you the best results. I hope that helps!!!
I have heard of the “reverse creaming” method of making cakes and its good points, so when I saw that this recipe is made in that way I knew I wanted to try it. It’s everything that’s advertised – tender, moist, and extremely fine-textured… and uniformly so. It’s the coating of the flour with the fat before ever introducing the wet ingredients that works the magic. Light, fluffy and very good tasting. I halved all the ingredients and made it in an 8 x 8 pan and it’s the perfect snacking cake even without any frosting. Served to my guest with berries and whipped cream. I think I’ll make some whipped chocolate ganache to spread on the rest.
SO glad it was a hit, Judy! Thanks for taking the time to let me know. Happy New Year to you and your family!
This is the best gold cake and chocolate frosting combo I have ever baked. For years I used a well-known cookbook author’s layer cake version, and it was delicious, but the cake was always too dense for most people’s taste, the frosting too, and I could never figure out how to lighten it all up. I didn’t have high expectations for this recipe, just wanted a one layer version, but wow! Everyone I made it for absolutely loved it. I’m making it for my own birthday right now!
Oh, I’m so glad to hear this, Julia!!! I’m happy it was a hit and appreciate you taking the time to let me know 🙂
I made a half recipe as a 8″ square cake as there are only two of us at home. I goofed up the recipe and almost forgot the oil! But the cake turned out anyway and the taste is delicious! I use another recipe for chocolate buttercream frosting as I had no cocoa but did have chocolate chips. Thanks for a great and really foolproof recipe!
So glad you enjoyed this cake, Susan! It’s great to know a half batch worked well in an 8 x 8-inch pan!
Joan, Did you check your baking powder? Unlike baking soda, baking powder does not have a long shelf life and if it’s not new and you don’t check to see if it’s active, the recipe can flop. I’m sorry it didn’t work for you, but I had a friend test it and she posted it on her blog, too, so I KNOW the recipe works well.
See her results here:
There is a note in the post to check your baking powder to make sure it’s active. I’m 99% sure this was the problem. I’m sorry, it’s got to be very frustrating to waste all those ingredients!