Yummy Yellow Cake Recipe

My BFF Michele is coming over tomorrow to celebrate St. Patty’s Day and since she is bringing the booze I’m going to supply the meal (Corned Beef & Cabbage which I will post about later) and, of course,  dessert. I was going to use a box cake and canned icing but realized I was would be missing out on a perfect blogging opportunity ~my first cake made completely from scratch!

Yellow cake with chocolate frosting is my fav and I used my Google-Fu skills to find a scrumptious sounding yellow cake recipe on Chef Talk and I lucked out because the author, BettyR,  also included her delicious looking chocolate fudgey icing recipe as well~score!

Since this is my first attempt at cake making I barely deviated from the recipe (I only have 2 cake pans so it’s a two layer cake instead of three)  and I Made This:



2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs


  1. Preheat oven to 350°
  2. Cut wax paper to fit the bottom of (2) 9 x 1 1/2-inch round pans.
  3. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. I imagine you can just butter then flour the cake pans to prevent sticking but since this is my first cake I didn’t want to take any chances
  4. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. I used my Kitchen Aid stand mixer with the paddle attachment and it worked beautifully!
  5. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
  6. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer (or stand mixer) on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
  7. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
  8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
  9. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
  10. Frost as you like although I recommend this chocolate fudgey gooey recipe

Decorated with green and gold sprinkles in honor of St. Patty’s Day:




~As a side note, DO NOT forget to remove the parchment paper from the cakes before icing…like I did lol. We still ate it but we had to peel it and scrape the icing first 🙂 Luckily after a day of heavy drinking we really didn’t care.


Posted on March 16, 2013, in Sweet Treats and tagged , , , , , , , . Bookmark the permalink. 1 Comment.

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