I have a real thing for the 70’s. I mean, heck, I was born smack dab in the middle of them, into a family of much older siblings ready and eager to love, spoil and torment an unsuspecting baby sister, so overall I’d say it was a pretty fabulous era. When I think back to my first memories of cake, they come along with my first memories of life at all: sitting around the dining room table with siblings who, at that time, would have been about 15, 14 and 8. I have particularly fond memories of the family birthday dinners gathered around that same table, eating the birthday kid’s meal of choice: my mom’s lasagna, my dad’s famous barbeque steak dinners, or, any other favourite of the time. There was, though, one thing that didn’t vary: the cake.
Throughout the 70’s (and possibly the 60’s), I remember my mom serving yellow birthday cakes with chocolate fudgy icing. I was so young, but I can envision these cakes in rectangular glass baking dishes smothered with the icing, sprinkles, and colourful birthday candles. I’m fascinated by this, and I’ve asked around: it seems that many others have these same yellow & brown cakey memories of the 1970s. Perhaps it was the combinations of signature colours-of-the-era: golden yellow cake (or, should we say, Harvest Gold) and warm chocolate brown (or Rust Brown) frosting that drew them to this type of cake. The memories overtook me the moment I spotted this classic cake in one of my beloved baking books: Sky High: Irresistible Triple-Layer Cakes
With a total of 4 whole eggs + 2 additional egg yolks, as well as buttermilk, butter, and a generous amount of sugar, this cake has a gorgeous texture and is a beautiful golden yellow. The process was different than I’m used to, with a mixing of the egg, a portion of the buttermilk, and vanilla to begin; followed by a whisking of the dry ingredients with the sugar; the addition & mixing of the butter and partial buttermilk; and then adding the initial egg & milk mixture into the batter. Confused yet? It wasn’t any more difficult than the classic butter cake technique, but just different. The switch in technique was a welcome change and resulted in a lofty and moist cake.
The frosting is made in the food processor, which was pretty exciting for me since I am in love with my new food processor and am always looking for a reason to use it. As the title suggests, it was made in an “instant,” since you just put all of the frosting ingredients into the food processor and, well, process. Was really simple and fun to make, and the result was fluffy, satiny and rich. As I always do, I used my favourite Belgian bittersweet chocolate, Callebaut, which makes it even more decadent and flavourful.
I find that in these kinds of recipes where the main flavour of the frosting or cake is classic chocolate or vanilla, that it’s truly worth using the best chocolate or vanilla that you can get, as the flavours really come through and really are the main attraction. With such a yummy and classic frosting base, though, you can even get a little adventurous and add a few drops of almond extract, or say 1/4 teaspoon (or so) of instant espresso for a mocha version. Those are just ideas, but you can use your imagination and add anything you like, or, of course, leave it traditional & simple.
So, here’s the family in our yellow-cake-with-chocolate-frosting days, or well, 1975. I found this while digging through old photo albums the other day, and I love it. My brother Andy, my mom, me (the baby who seemingly was the only one experiencing gale force winds that day . . . what was up, and I mean up, with my bangs?), my sister Michele, my sister Linda and my dad. This was actually taken in California, where we were visiting our relatives. It wasn’t until I had 2 kids, that I really began to appreciate, and become in awe of, what my mom’s life must have been like with 4 kids, and this trip is no exception: they drove all of us, including 1-year-old me, in a station wagon (yes with wood panel sides, I believe) the 2,700+miles from Ontario, Canada to California in the peak of the summer months. What I’d give to go back in time and watch that go down.
Here I am a few years later, in my favourite red checkered dress, eagerly awaiting birthday hot dogs and, I would bet, yellow cake with chocolate frosting. It was only a few short years after this party that the 80’s were in full swing, and that I discovered frilly white heart-shaped cakes with pink icing flowers from the bakery, where I insisted my mom buy my birthday cakes each year for pretty much the rest of my pre-adult life. Hey, is that a Harvest Gold refrigerator I see? Of course it is! Were you a Harvest Gold household? Avocado Green? Rust Brown?
- 4 whole eggs room temperature
- 2 egg yolks room temperature
- 1-1/4 cups 297 ml buttermilk, room temperature
- 2 teaspoons 10 ml pure vanilla extract
- 3 cups 360 g cake flour, sifted
- 2 cups 400 g sugar
- 1 tablespoon plus 1/2 teaspoon 17 g baking powder
- 1/2 teaspoon 4 g salt
- 1 cup 2 sticks(227 g) unsalted butter, at room temperature
- 6 oz. 180 g quality unsweetened chocolate, melted and cooled
- 4-1/2 cups 563 g confectioners' sugar (no need to sift)
- 1-1/2 cups 3 sticks(340 g) unsalted butter, at room temperature
- 6 tablespoons 90 ml half-and-half
- 1 tablespoon 15 ml pure vanilla extract
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Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
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Put the eggs and yolks in a medium mixing mixing bowl, add 1/4 cup of the buttermilk and the vanilla. Whisk to blend well.
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Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
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Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated.
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Divide batter evenly among the 3 prepared pan (use a kitchen scale to ensure 3 even layers). Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
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Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.
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Place one layer, face-up on a cake stand or plate. Spread 3/4 cup of the frosting over the layer right to the edge using a small offset palette knife. Repeat with the next layer.
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Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset palette knife or spatula, smooth out the frosting all over. Place the remaining 3/4 cup frosting in a pastry bag fitted with a medium star tube and pipe a shell border around the top and bottom edges of the cake.
[slightly adapted from Sky High: Irresistible Triple-Layer Cakes
Sweetapolita’s Notes:
- For the ultimate version of this frosting, I used my favourite Belgian bittersweet chocolate: Callebaut Chocolate – Pure – Bittersweet – 1 kg
- For a mocha frosting, you can add 1/4 teaspoon (or more, to taste) instant espresso powder.
- If you don’t have a food processor, you can make this frosting in your mixer by beating the butter and confectioners’ sugar with the paddle attachment for about a minute on low speed, followed by another minute on medium-high speed. Add the remaining ingredients and beat on medium-high speed for about 2 minutes, until fluffy.
- Frosting is best used immediately, but holds up nicely on the cake once frosted.
- Finished cake keeps best in a cake-saver at room temperature for up to 3 days.
- You may enjoy the previous post 50 Tips for Baking Better Cakes.
beautiful! I love the home-made feel to it- especially the piped frosting, I did something SLIGHTLY similar only last week <3
Rosie! The Vanilla Buttermilk cake recipe is one of my absolute favorites–I’ve used it as a base for many a recipe. The family photos are too much. I am loving the 70s-inspired props here, too. And I am also a product of a Harvest Gold refrigerator family. See? We were meant to be friends. Ha!
On that note–Dang, was that ever an ugly flippin’ refrigerator.
mmmhmmmmmm that looks deliciooous!!!
What a wonderful glimpse into your family and what a beautiful cake! Perfect as always from you!
I’m not sure which is more delicious, the cake or the throwback to the seventies! I’m a product of two kitchen colors; we had both Harvest gold AND the Avocado Green at one point or another. You were a doll then, and a doll now…thank you for sharing!
I just made this cake recipe last week (used it for my rainbow cake actually). But now I definitely want to try it with the fudge frosting! I too was born in the early 70’s and my siblings were 8, 13, & 14…so I can relate to being THE baby :) And yes, my cake memories are of my mother’s yellow cake and chocolate frosting with sprinkles :) The best cakes are always those made with love <3
I mean, “that crumb.” Meaning, the texture. That comment up there just looks silly, now.
Beautiful job, Rosie.
My mom still “makes” this cake (even though it comes from a box). Butter Pecan, as she calls it. It’s an old family favourite :)
I’d love to try yours.
yummy! this looks so good now i want cake!
I have been too long without a visit to Rosies place. This is the kind of cake my Nanny loved and made. Of course the seventies were her heyday! And you gave me a good chuckle with the bangs. Just call it your first stab at the windblown look!
This is perfection.. an omygosh.. look at that retro wallpaper!!! I really do look forward to your posts, I love what you put up, and thanks for sharing the photos too!
This cake rocks my world. I love how easy the frosting is! Beautiful!
Can’t seem to find a yellow recipe I love, so I’m looking forward to trying it out this weekend for a barbecue. And the apartment I lived in two years ago still had Harvest Gold bathroom fixtures and mini-tiles to match! I missed the seventies, but my mom thought it was hysterical.
A friend of mine sent me the url to your blog and I have to tell you that you make the prettiest cakes I’ve seen! Thanks for sharing your beautiful work!
i absolutely love how you decorate your cakes.
This is my very favorite yellow cake recipe! I make the batter into cupcakes too!
I need to make this cake for my husband! Gorgeous and so delicious looking!
This looks and sounds heavenly! I love having these recipes in my back pocket for special occasions!
While I was a child of the 80s, my Mom held over the yellow cake with chocolate icing for me. Possibly because my sibs were 70s children? Anyhow, it is still a favorite for me, my hubby and my father in law. Thinking I’ll have to make one as a walk down memory lane. Looks fabulous.
I’ve been reading your blog for a few weeks now and just HAD to leave a comment. This cake looks SO yummy! It’s a classic flavor pairing that’s perfect for so many occasions. We’re celebrating a 90th birthday this week, I’m going to give this cake a try. ~Heidi
This is my hubby’s favorite kind of cake! I’ve somehow started a collection of 70’s Pyrex dishes and many of them are that classic orange and green! Love it!
this is one of my favorite posts to date. i was a child of the 80’s, but the yellow cake with chocolate icing definitely carried into the next decade. this took me back in a delicious way today :)
I’ve been reading your blog for a month or so and I think it’s really great. I just had to comment today because I too was born right in the middle of the 70’s and I have pictures of my sister and I in the exact same red checkered dress as yours! Too funny. Thanks for the great recipes and inspiration. :)
Rosie, this cake and all of your baking and photos make me feel fuzzy and warm – so comforting. Such a simply beautiful looking cake. Of course, I ordered the book you referred to in this post pronto! Not only do you love to bake, you love to teach right? I love the fact that you unselfishly share your knowledge. I predict that you will be very very big one day. Tell me, is the cake fluffy and soft or is it more dense. Sometimes cakes with egg yolks are too “eggy”. Do you know what I mean? What texture of cake do you prefer? Do you use any of Rose Levy Berenbaum’s recipes from the Cake Bible? I am wondering how this cake texture compares to her butter cakes [she uses the 2 step method as this one does]. Can’t wait to see the next post!
I like it! I would bake it, but I don’t know half-and-half (in Hungary). What is it? Please tell me!
Hi Jenis! Half-and-half is 10% cream, so more fat than our milk but not as much as 35% heavy cream, or “whipping cream.” Hope this helps!
Oh, I undersatnd.Thank you. I can do it now.
Lovely story and lovely photographs. And lovely red checkered dress, too! I have so many fond memories of yellow cake and fudge frosting. Yours definitely looks so delicious. I have to try your “instant” fudge frosting. Thank you for sharing.
Another delicious cake, Rosie! You are definitely the Cake Queen! This one looks so incredibly moist and mouthwatering. I adore the retro styling too. You’re one talented lady, my friend. :)
Rosie, thanks for sharing this gorgeous layer cake and those fabulous b’day memories with us. Love the photos from the good old days :) That book Sky High cakes is one of my favorites too!
You, my dear, are so freakin’ creative. I love how you bridge your stories with the cakes you make. It’s beautiful. Thank you for sharing.
Thanks so much, Brian. xo
Thank You for a delicious blast from the past! We were a avocado green for sure,,well now let me think maybe it was amber waves of grain. I too had wonderful vacation memories circa 1975. My parents packed up that same station wagon and toted us all ( 4 kids too) from California to Kansas to visit family and to have a last look at the wheat farm my Mom was selling. Wonderful trip. Circus Circus in Vegas, Kid Heaven. Carlsbad taverns New Mexico, that trip planted my love for the southwest. I too can relate to that box yellow cake, I have distinctive memories of eating chocolate jiffy frosting straight out of the box with a spoon, surely that was meant for the ubiquitous yellow cake. Sweetapolita you are setting out to be iconic yourself! Heart You!
Thank you, Karen, for such a sweet comment!
mmmm yummy!!! I will take a piece or two and sit back and think about days gone by. My mom made these cakes so often for our family. Ahhh the younger days!
Great post! No matter how many desserts I can churn out… my boyfriend’s favorite remains: Yellow Cake (from a box) and Chocolate Frosting (from a can!!!!). It’s a nostalgia thing, I guess.
That fudge frosting is calling my name!
I’m a child of the seventies too and I remember my mom making me a yellow cake for every birthday. The combination of yellow cake and chocolate frosting is still my very favorite and what I always crave on my birthday.
You just transported me back to some pretty fond memories. :-) I’m a 1974 baby!
Oh that is absolutely gorgeous!! I suddenly want yellow cake with fudge frosting! :)
Hey Rosie,
The cake looks gorgeous! I wish I could reach out and grab a slice. I’m definitely baking this for my aunt’s birthday! Only thing – cake flour isn’t too commonly available here in India and I was wondering if this recipe would work just as well with all purpose flour? I do believe you can make your own cake flour (100gms flour + 20gms cornstarch)but do you think that would alter the taste or the height?
So funny, i just made that frosting yesterday, to fill and crumbcoat a volcano cake i was making for a little boy’s birthday! Yours looks like just the one in the book. I actually made mine with “pralinoise” chocolate which means in french gianduja chocolate. Try it, you’re gonna love it so!
Love love love your blog :)
I am so happy to see this post. I am making two different cupcakes for my daughter’s 2nd birthday next weekend, one being yellow cake with chocolate frosting, and I have just found what I’m doing!! I can’t wait to try making the frosting in the food processor. And growing up in the 70’s my house was a total avocado green house, with a little harvest gold and dark brown mixed in.
I tried the frosting recipe on a chocolate cake and it didn’t stand up to the Texas heat. I’ve had that problem with Canadian recipes before and I should learn my lesson, but as a transplanted Canadian, I just can’t help but frequent Canadian websites. I followed the recipe exactly (used a Ghiradelli 100% cocoa baking bar), but even with a frozen cake and chilled icing, layers were sliding just 5 minutes into frosting. Piping was nearly impossible. It took me over an hour and a half to frost a 3 layer cake with a basic shell border because I had to keep returning everything to the fridge. The frosting itself was lovely and creamy, although a little sweet for my taste, and came together easily, but simply couldn’t handle the heat in my kitchen. The frosting held up wonderfully in the fridge for 2 days and never lasted on the plate long enough to melt too seriously. I really wanted this to work, but I guess I’ll have to wait until I have a walk in fridge. My husband actually laughed when I told him it was supposed to be fine on the counter for 3 days. Passed the recipe along to a friend in Perth, On, who will hopefully have better luck.
Incidentally, we were a harvest gold household. The dishwasher lasted well into the 80s and I can still quite vividly remember the fridge, which died much earlier.
Sorry to hear that, Nicola. I can imagine the Texas heat is pretty intense! To clarify, though, the recipe isn’t Canadian; it’s from the book Sky-High: Irresistible Triple-Layer Cakes by Alisa Huntsman–a pastry chef in Tennessee. The 3 day rule on the counter is what I do with cakes like this one, but of course assuming it’s room temperature. Sorry to hear it didn’t work out for you!
Beautiful! All the men in my family have a viscous love for yellow cake with chocolate icing. I love your version. I’m sure the buttermilk makes for a moist and delicious cake. Butter-laden frostings do have a hard time standing up in the South, but I’m sure it won’t be a problem in my house, since its not likely to hang around long anyways;)
Glad to find your site. I’ll be back often!
Food processor frostings are the best! Sounds like some great family memories :)
Hi, I was wondering what brand of butter you use for baking? You mentioned you use Lactancia for SMB, I normally use the PC brand for both baking and buttercream.
Hi Lorie,
I use a variety of different butter brands for baking, but I do love Lactancia. I’ve tried PC butter, and it’s great too!
Hi Rosie, I used this recipe to make cupcakes today (makes exactly 24)… and it’s one of the moistest cupcakes I’ve had, not to mention so simple!! Will definitely be bookmarking this recipe. I have to admit I used a different recipe for the frosting as I was running out of time, but will definitely try the one given here the next time I bake this cake. :)
Hi Rosie, I’ve just ordered the book yesterday and wonder whether I could use 2 8×3-inch pans for all the recipes in the book? Will the cakes rise just the same? Thank you very much in advance!
Hi Hannah! I wish I could be of more help, but I’ve not tried those recipes as 2-layer cakes. If you were to use 2 pans rather than 3, I would suggest 9″ rounds, but if you only have 8″ you could definitely give that a try. I hope this helps! Enjoy the book :)
I bumped into this recipe, ’cause Im looking for a cake recipe for my grandmother’s 81st birthday. I noticed that the recipe didn’t called for baking soda. I am new to baking and still learning. I’ve done cakes without baking soda and it turned out opposite to what I expected. The cake is like not cooked, and it’s really tough and the top part is not really cooked. Your recipe called for 4 tbsp baking powder. Do you think I am going to get a nice cake though? btw, Im from the philippines.
Hi
I am still hovering around your blog spending hours to find a cake recipe which is not dense. I have commented on your other cake asking the same question I was gonna ask here. I sthis cake fluffy or dense?
thanks in advance.
Hey,
I discovered your website yesterday and i already have made this cake today! i think this is one of the moistest cake ever!!Thanks, for the wonderful recipe. My only concern is that i dint have the extract handy, so i used vanilla paste.. i think i should have added it in more quantity – while eating the cake i could smell little egg flavor… can you tell me some trick with which i can avoid the egg flavor?
Hey, this looks absloutley divine, I really want to try it, could you please explain in the frosting recipe what the 6 spoons half and half are?? 6 spoons of what?
Many thanks,
xxx
Hi Aliye,
The half-and-half is the term used for the dairy product that is half cream and half whole milk (it’s actually called “half-and-half”), and the fat content is 10-18%. Hope that helps!
Hola tu blog es hermoso, toda una inspiración! Cuando te refieres a harina para pastel es harina de trigo regular? O harina para pastel de caja? Saludos desde Veracruz, mexico
Hi Rosie,
I am excited to try this cake it looks great. The real reason I am writing is that you had me totally cracking up with your description of your hair in the family photo. I literally was brought to tears. I just want you to know that I love this blog and all your stories. I love all the beautiful pictures you include. I love the family stories and I especially love the pictures of your beautiful girls. I have tried two of your cakes now and the cinnamon buns and they have all come out so good. Thank you so much for creating Sweetapolita.
Lovely cake, mine looked great too, however, not keen on the buttercream, still far too sweet and gritty. Much rather a ganache. I not sure why they call it a fudge buttercream as it is a “buttercream”. When I do a proper fudge coating I would use a can of condensed milk (100g chocolate, 100g butter, 170g condensed milk) and gives a super depth of flavour without the sweetness.
Hi Ceri ~ sorry to bother you but was wondering if you could tell me how you make your cooked fudge frosting (with condensed milk). I too don’t like the over-sugeryness of typical american frosting and am very interested in learning how you make yours.
thank you so much!
Nini deCarvalho
BeachLoverMama@hotmail.com
But this is such a yummy combination! Although my mom usually did chocolate marble cake.
We had an avocado fridge.
Hi Rosie!
Greetings from sunny Malaysia! I tried this recipe today but I halved it as I wanted to bake it in a 6″ round pan as a trial bake. I followed the recipe with exception that i reduced the sugar by 30% as my family is not very much into sweets. My cake shrunk a lot after taking out from the oven whilst cooling in the pan. Any idea why this happens? Happened last month too when I bake your Strawberry cake! Is it because my oven is too hot or I over mix the batter or due to the reduction in sugar?
Please help!
Hi Rosie!
Can this frosting recipe be made in a stand mixer too? Looking at the ingredients, I don’t see why not but I just thought I would ask to make sure! Thanks!
Never mind! I just saw your note about this below the recipe :P
Hi Rosie, I love the cake texture very much moist,soft,not too sweet..but I don’t like the frosting, too sweet for me. I might be use swiss meringue buttercream next time… anyway…thanks for sharing… :)
I just make this cake and frosting for the cake walk at my daughter’s school and let me tell you, this is one beautiful cake! I was so wishing that one of my daughters won the cake so we could eat it! All I got to try was the scraps from leveling it (maybe a little more than necessary), but this was delicious! Now I need to bake another just so we can try it! One question though, how did you manage to get the frosting so smooth and gorgeous? Mine was pretty good, but noting like yours! And what do you do with all the cakes you make? I would love to bake more, and try out all of your yummy recipes, but I always feel bad letting the extras go to waste.
Your desserts are amazing looking! Not only that, the presentation of the cake, and your photographs are always very beautiful, and mouth watering. Thanks for sharing!
Hi Rosie, I’ll definitely try this cake as I’ve been looking for a really good vanilla cake recipe. I have a question – can the frosting be made without a food processor? I don’t have one but would love to try the frosting.
I’ve made this cake 7 times and it’s a hit with everyone i’ve introduced it to. I add a few drops of orange oil extract and use a cooked chocolate frosting and its soo good. Thanks for this all-time-favourite staple. I baked it today with whole milk and vinegar because I didn’t have buttermilk and it’s a little fluffier than normal but do-able! Thanks so much!
Dear ROsie, that look lovely (just as always)
But Im wondering… I dont think I can find half and half around here, so could I just leave it out ou should I replace it for something else?
Thanks, xo : )
Hi Rosie! Fantastic cakes! Waiting to try my hands at this one soon! It would be nice if u cud give all recipe ingredient lists in grams too!!!
Thanks, Sheba! I typically do when possible, but that recipe was from the book “Sky High,” so the recipe was listed as it is in the book. Hope that helps!
Hi Rosie,
I would like to give a try for this cake.It looks moist and soft!! Is it possible to have conversion into grams? I would really appreciate it.
Thank you
Linda
Dear Rosie,
I am thinking of making this cake in a few weeks for visitors. I only have one 8 inch cake tin (I know – outrageous, but my student kitchen can’t afford any more).
Anyway, my question is: Do you think the batter would be fine if I did all three layers one after each other? Is it better to put it into the fridge or keep it out? Otherwise I might just make 2 larger layers.
Thank you for your help and for the great blog :-)
Hello! This looks like a very lovely cake. I am hoping to try it out for a bake auction that I am hosting to raise some funds for a missions trip.
I do have one question: is there any alternative for a food processor to create the frosting?
Good luck to you!
Sincerely,
Jess
Rosie — what a lovely cake to go with your lovely story. Reminds me of my family’s avocado green kitchen and appliances to match.
I made the cake this evening and my girls were clamoring to get extra bites after already eating a slice each for dessert. Delicious!
I made this cake for Thanksgiving!….Family enjoyed it!….thank you for your wonderful recipes!
Hi I was wondering if cake flour is the same as plain flour in Australia as we don’t have cake fkour here that I know of Thanks
Hi Rosie
Just came across this beautiful cake that I will be trying today my question to you is cake flour the same as plain flour and could I use this mix for cupcakes Thanks vivian
I made this cake a few days ago, and it is probably the best yellow cake I’ve done yet. The texture was perfect, and it was moist as well. I’ve had a time with dry cakes. I really enjoy your stories too. Hands down – best baking blog out there!
Lisa L.
Augusta, Georgia
This is a delicious cake! Wonderful flavor, moist.
Rosie! I can’t thank you enough for sharing this recipe. It brings me such happiness and joy! Like I am back in LA.
I have been inspired by your 5 inch cakes for two and wanted to know, how I could adapt this cake to a smaller one? I usually use two 9 inch for the current recipe which I end up eating all myself! I am terrible with math so I am not sure whether to half your recipe or change the measurements more.
Also, your One Bowl Chocolate cake is another favorite. Would your recipe for 12 cupcakes work for 2 5inch rounds?
I am intrigued about the science behind cake and recipe proportions!
thank you so much!
x
Thanks a lot for sharing your recipes!
I received so many compliments for this cake and other as well!!!
Mmm… a classic and lovely cake indeed!
After checking out a few of the blog posts on your web site, I really appreciate your way of blogging.
I book-marked it to my bookmark webpage list and will be checking back soon.
Please check out my web site too and let me know your opinion.
Question ?? Would this recipe work for cupcakes? Or would it have to be modified.
Very moist, nice texture…but the cake was slightly eggy smelling. Also, I did experience a bit of “shrinkage” as the cake cooled it pulled from the pan sides. I trimmed it even and proceeded with the cake, but I would like to hear what might have caused this? I set the timer to beat the dry/butter/buttermilk part for exactly two minutes, everything else was fairly straight forward. Thoughts?
I made this cake today and it came out PERFECT. It was a NICE, MOIST, SOFT, FLUFFY, CRUMBLY texture. The texture I’ve been looking for!!! I wish that I could post a pic to show you how I decorated it, but since I can’t I’ll tell you.
I made the fudge icing and then on the sides I put sliced almonds. I made a white butter cream with white chocolate icing and used that for my bottom and top borders. Then I was trying to fill the inner top (to hide my imperfections of trying to create a smooth top) with semi sweet chocolate curls and white choco curls….. BUT, I couldn’t get the chocolate to curl so I just broke them into pieces and stood them up in the cake. It looked like choco flames….sorta.
This recipe is a keeper!!!
Hi Rosie,
Wondering whether this cake can be covered with chocolate ganache and then fondant?
Thanks!
Hi Rosie! We made this cake recently and it was absolutely awesome. Thank you for the great recipe! Here is our post on this cake: http://confusedbawarchis.wordpress.com/2014/01/23/vanilla-cake-with-raspberry-preserve-filling-and-chocolate-swiss-meringue-buttercream/
I finally made this last night! I’ve been subscribed to your blog for a while (and your facebook page) and been wanting to make something from it for ages. Finally got the opportunity and it came out great! :-) Thank you so much for your page and these recipes. They are fantastic!
This is a really nice cake, it’s nice and delicate with a buttery flavor. Love these recipes, I’ve never made a bad cake from this website!!
This is my absolute favorite go to vanilla cake recipe! I’d like to try making a banana version of it, because I love how light and fluffy the consistency is. I was thinking of just adding two mashed bananas in with the buttermilk and butter. Thoughts? Do you think I would need to change any of the other ingredients? Your help is greatly appreciated, thank you!
My late sister (RIP Susie) was a foodie..she told me years ago…like waaaaay back, this cake was actually called “Cholote Cake.” Yep..yellow cake with chocolate frosting. Has anyone else ever heard this? My sister was smart and she pretty much knew everything..she made the BEST chocolate cheesecake EVER with melted Hershey Bars. YUM! (Miss you Susie! xox) I’ll be curious if anyone has heard this, re the yellowcake/chocolate frosting being called “Chocolate Cake.” My Mom should know-she’s old, teehee! Your Grandma will know…thanks for a wonderful looking recipe.
Oopsie! Sorry for the typo..should be “CHOCOLATE!”
Hi Rosie! I made this cake for my birthday 2 weeks ago and wanted to tell you Thanks for sharing the recipe. I absolutely loved it!
Thank you so much for putting weight measurements for the recipe!!!
Today felt like a chocolate frosted cake kind of day – I just needed a recipe. Thank you Rosie. Your recipes are always amazing. This cake was light, fluffy, moist and delicious. Totally hit the spot.
Is it 1-1/4 cup of buttermilk or 1/4 cup? Please let me know! :D I’m baking it right now
Really great moist cake! I will make this again. I made it for a birthday and was very pleased with it. The frosting was a bit sweet for my taste, and I cut 1 cup of powdered sugar out… But, to each his own! Thanks for a great recipe!
Hi! I’m baking a cake for a friend’s birthday celebration and he requested a yellow cake. I’m trying to decide between this one and the Best-Ever Buttermilk Cake from your book. They’re pretty similar yet I still can’t decide which to make! Which do you think is better? I’d guess the one from your book, but I wanted to ask. Thanks!!
I noticed this is almost the same recipe under the vanilla lavender cake with only the supposed difference of adding cold butter, but the other recipe also adds baking soda. Are we suppose to add baking soda to this one?
I’m going to be making this cake tomorrow. It looks delicious! Could you please clarify if you use semisweet or unsweetened chocolate for the frosting? It mentions on in the recipe and the other in the link to Amazon.
Thank you!
Made this recipe into cupcakes. Baked for 14 minutes. Superb results. This is the best yelliw cake recipie. Moist results which is better on day 2. Thank you.