I always jump at the chance to bring dessert when having dinner with friends.  Thankfully my friends are all understanding of my compulsive desire to cook, bake, and blog about it so they happily oblige.  But once committed, I often do this thing – I make the decision of exactly what to bring into a life or death decision.  I pore over my cookbooks, bookmarked recipes online, etc. and I am unable to make a choice until the last possible second.  It sounds silly but the reason makes sense – too much inspiration, too little time.  The number of recipes I have saved to try is enormous (I really don’t want to know the exact number) and the vast majority are desserts.  It’s the same reason I resist buying all (okay, most of) the new cookbooks I want – that would only make the problem worse.

Most recently I was going through the usual hemming, hawing and second-guessing when I flipped over this page in a cookbook.  Problem solved, case closed, my tummy decided for me – I needed this cake stat.  Incidentally it worked out perfectly because one of our friends recently celebrated a birthday so this classic cake-frosting combo seemed ideal.  Well let me tell you, in the process I have found the yellow cake that I will use as the yellow cake.  It is sturdy but still moist and has exactly the flavor I like in a yellow cake.  Additionally, the steps of mixing up the batter are as simple and basic as any other cake.  No separating eggs, folding in egg whites, etc.  If I can get a  cake with a few less steps, I’m all for it.  And the frosting….oooohhh my.  It’s finger-, fork-, and plate-licking good.  Silky smooth, chocolatey and not too sweet.  Importantly, it also has an strong irresistible scent that wafts from the platter tempting you to take a slice.  One down, hundreds (thousands?) to go :)


For the cake:
2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
1 lb. semisweet chocolate, finely chopped
6 tbsp. Dutch-process cocoa powder
6 tbsp. boiling water
3 sticks (1½ cups) unsalted butter, at room temperature
½ cup confectioners’ sugar, sifted
Pinch of salt


  • 01

    To make the cakes, preheat the oven to 350˚ F.  Line the bottoms of two 9-inch round cake pans with parchment paper.  Butter and flour the edges of the pans, tapping out the excess; set aside.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

  • 02

    In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.  Mix in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk.  Beat each addition just until incorporated.

  • 03

    Divide the batter between the prepared baking pans.  Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.  Transfer the pans to a wire rack and let cool 20 minutes.  Run a knife around the edge of the pans to help remove the cakes.  Invert the cakes onto the rack and peel off the parchment.  Let the cakes cool completely before frosting.  Level the cakes if necessary.

  • 04

    To make the frosting, place the chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate has melted.  Remove from the heat and let cool to room temperature, about 25-30 minutes.  Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

  • 05

    In the bowl of an electric mixer, beat the butter, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes.  Add the melted chocolate; beat on low speed until combined, 1-2 minutes.  Beat in the cocoa mixture until well blended.  (Note: My frosting was still a bit runny for decorating at this point.  I let it cool longer before frosting the cake so it could firm up slightly.)

  • 06

    To assemble the cake, place one of the cake layers on a serving platter.  Top with 1 cup of the chocolate frosting and smooth over the top of the cake.  Top with the remaining cake layer.  Frost the top and sides of the cake with the remaining frosting as desired.  Refrigerate, covered, for up to 3 days.  Let come to room temperature at least 30 minutes before serving.

  • this is an easy and quick cake but yet it look gorgeous! will try one day..

  • What a perfect birthday cake! You can never go wrong with such a classic like yellow butter cake and chocolate frosting…yum!

  • i have the same issue- soooo many recipes i want to try and never enough time:-)

  • yeah a classic! my favorite cake in the world. Hey, do you have one cookbook that you noticeably use more than any other?

  • Lora

    Have you tried the cooks illlustrated recipe for both? You should…
    Love your blog!

  • That cake looks AWESOME! I want to go make it right now….

  • Paula

    This is my all time favorite cake combination, the classic yellow with chocolate frosting, so simple yet exquisitely delicious. I have previously been intimidated by cake baking but I am going to try this cake for the upcoming weekend, thanks so much for the posting!

  • Oh how I wish I had this recipe this past weekend when I was looking to make this very same combination. Always a classic! Yours looks delightful. I’ll definitely have to give it a try. Thanks for sharing!

  • OMG! This is the best looking cake i have seen. I wish i could have a slice…. actually, make that 2. Yumm!

  • The frosting looks incredible!

  • I love yellow cake, and have somehow gone through life not making it from scratch. I am bookmarking this awesome recipe!

  • Autumn

    Hi Annie,

    This is perfect timing! I’m actually doing a birthday cake for this weekend, and they have requested a yellow cake. I’ve been scouring over yellow cake recipes and still have not reached a decision. Was your cake moist? I found a Martha version on her website, but it had a few reviews of being dry. I want a moist cake that’s strong enough to handle fondant. If you recommend this version, I’ll go for it! Thanks.

  • Annie

    Yes, I prefer this recipe. Less complicated and tastes better, I think.

  • Annie

    Yes, it was moist. Not like super duper moist, but I wouldn’t even bother posting the recipe if it were dry. If you are worried about it you could always brush with simple syrup just to be sure it stays moist. Especially if you’ll be decorating over a day or two with the fondant, it’s never a bad idea.

  • Angie

    This looks so good. Traditional, delicious, I think the perfect choice!

  • Holly

    I have the same problem…hundreds of recipes and much “anguish” and last minute deciding over what to make/bring. And you haven’t helped matters at all for me, girl! TONS of my recipes are from here!

  • I love the classics! You always have the most lovely cakes…even with just something as simple as this!

  • Now I have to check Facebook to see whose birthday is coming up, because this sounds like the perfect birthday cake.

  • Jen

    Well, I will be bookmarking this one. My husband LOVES the combo of yellow cake and chocolate frosting. If you say this is as good as it looks, then this might be his new favorite.

  • I just tried your yeasted waffles and they were out of this world! I have copied and tried many of your recipes and you are a fantastic cook. Keep up the good work!

  • I love this cake! I think I’m going to have to make it. A yellow cake with chocolate frosting is my favorite kind to make and it’s been a while since I’ve done so. Your pic makes it look very yummy!

  • Classic cake, classic look. Love it!

  • Shannon

    These pics are especially gorgeous!

  • Val Reimer

    I LOVE ALL of your recipes. I somehow came across your blog in early May and I have made almost everyone of your recipes! This cake looks awesome! I will make it for my mother in law this week for her 81st birthday. Did you know that since I found your blog, my grocery $$$$ has spiked? LOL! Love ya!

  • lifeilluminated

    I am EXACTLY like that too! I have a million different recipes, and it takes me eons to decide what I want to make! Glad I’m not the only one ;p

    I have made this cake and it is also my “go to” yellow cake recipe!

  • Yellow Cake with Chocolate frosting is by far my favorite comfort dessert! It’s what I always get when trying out new bakeries to have a good comparison. I’ve been looking for the perfect recipe for awhile. I’ll have to try this. Thank you for posting it!

  • Oh my gosh, this cake looks perfect! Yellow cake is my favorite. It reminds me of being a kid. Yum!

  • Yellow cake with chocolate frosting is my favorite kind of cake, bar none. I’ve never made it myself, so I definitely am glad to have a recipe to use when I do!

  • yum! i’ve been on the hunt for a good yellow cake recipe. i can’t wait to bake this after all my midterms are over.

  • there is nothing better than to end a day with a chocolate iced cake and this one looks heavenly. nicely frosted.

  • Annie, you hit it out of the ball park with every recipe you post! This looks incredible!

  • I jump at the chance to bring dessert as well! I love to bake and getting an excuse to do it, without the consequences of eating it all myself is always wonderful! Your cake is so beautifully iced I am ready for a piece right now!

  • I am the SAME exact way! It takes me forever and a day to decide what to bring, and I can’t stop buying cookbooks. Yellow cake with chocolate frosting is my husband and my favorite, but I’ve never tried making it from scratch. This looks like a winner!

  • That looks yummy! I’m the same way when I make something for company or to take somewhere. It takes me far longer to pick what I want to make than it does to make it!

  • I am beyond shocked that I have owned Martha’s Baking Handbook for years and have somehow not made this recipe. That frosting looks so incredibly dreamy, LOVE`!

  • Cassie

    I laughed out loud when I read this. I do the exact same thing…my family thinks it’s hilarious that what to make can be such a huge decision! :) The recipe sounds fabulous, and as you have probably guessed, it’s bookmarked for future reference! :)

  • I have a similar thought process when making a special dish. I have the internet avenues I know and trust, my Excel files full of saved recipes, and of course, good old-fashioned cookbooks. It’s a bit overwhelming but it’s great to be able to cross one off your “to try list” and for it to be a success! I’m adding this one to my collection (as I’ve done quite a few of yours) because I’m always in search of the perfect yellow and white cake.

  • gor-geee-ous! hint: my birthday is this coming sunday. :)
    would it be weird if i made my own birthday cake???
    cathy b. @ brightbakes


  • Annie

    Um, no way! I make mine every year and LOVE it!

  • That looks so delicious! What a beautiful job!

  • Nicole

    Hi, Annie! I have the same decision making problem you do, especially with desserts. I am new to the food blogging world over here http://www.thegalleygourmet.net/. Love your blog!

  • Sarah

    It’s funny that you posted this recipe today. Your post yesterday made me miss my mother-in-law who passed away ten years ago. I loved her as much as my own mom. I only ever make cake from scratch, but every so often, my husband asks me to just make “the yellow kind in the box with the chocolate frosting in the can” like his mom used to make for him. I will be trying this tonight while I remember one of my favorite people:)

  • I love good old fashioned yellow cake! Your cake photos are STUNNING!!!

  • So I’m on the search for the best yellow cake to make for my friend’s wedding.. with your rave reviews I’m going to have to give this a try- do you think its wedding delicious??

  • Annie

    I do, but I would certainly recommend testing it out before making it for the big day (I’m sure you would have done that anyway).

  • That looks absolutely delicious…and stunning! Thanks for sharing!

  • Yay! Finally another dessert recipe(: I collect recipes too.. The list is way too long! As soon as i cross one off the list, Another just gets added to it! The cake looks great. I love butter cakes. The frosting goes great with it to.

  • My cookbook wish list on Amazon is a mile long, but with all these great recipes available online, I find I’m thinking the same thing as you. I’ll go crazy with endless options! I love your blog! The recipes and the beautiful pictures-you make it look effortless and that’s saying a lot since you also have a little one!

  • Bec

    This cake looks absolutely divine!! And that chocolate frosting, mmmmm. Definitely bookmarking this.

  • So simple, but so good…I can almost taste now. Thank you for the inspiration.

  • Ariana from Chicago

    Bookmarked! Can’t wait to try, this is my fav combo, and I really want to find a buttercream that I like. Curious, what brand of block chocolate did you use? When I need a lb of chocolate for a recipe (like this for the frosting), I tend to go the more inexpensive route, like Ghirardelli. I’m hesitant to bust out my $8 block of Callebaut ;). Hopefully the flavor doesn’t suffer due to brand choice….

  • Annie

    I pretty much always go Ghirardelli unless it’s for something like chocolate mousse (OMG) or flourless chocolate cake where chocolate is the primary (and one of very few) ingredients. Then I buy Callebaut. I think Ghirardelli is good quality for the price.

  • How do you frost the cake only? I always manage to make a mess of my cake display too.

  • Annie

    No special trick, just practice I guess.

  • I think I’m in LOVE!!! :)) This cake absolutely looks delicious!!! I sure am trying this recipe myself:)

    Greets from BFC !!!

  • Jeannette M.

    Annie….how did you mange to keep the cake stand frosting free….did you frost it there? If not how did you transfer it and keep it looking so picture perfect?

    Jeannette M.

  • Annie

    I just answered this question in a comment above. I don’t have a special trick, it just seems to come with practice.

  • I hear ya on the mountain of saved recipes to go through…except I print mine out and have a HUGE stack of papers that threaten to shower down on me from my upper cabinet in the kitchen. Sigh, so many desserts, so little time!

  • I do the same thing. LOL. And once I decide the dessert, I go through atleast 20 recipes for it, and only then do I make it. Love the homey style frosting :)

  • This has come at the most perfect time! It’s both my daughters birthdays this week and I needed a chocolate cake recipe to make tomorrow. This one will be great! So thank you!

  • “I make the decision of exactly what to bring into a life or death decision. I pore over my cookbooks, bookmarked recipes online, etc. and I am unable to make a choice until the last possible second. “….that sounds EXACTLY like what I do! :)

    This cake looks like utter perfection! That glossy, fluffy frosting over the yellow cake….and the border of sprinkles. *sigh*

  • I have to laugh because that is EXACTLY what I do! I always volunteer to bring a dessert and then instead of using one of my tried & true recipes, I have to make something new and different. I look at every recipe site I know and read (& reread) cookbooks until I’m so baffled I have no idea what to make! Until the last minute, when it (usually) all comes together wonderfully!

  • crustabakes

    i am exactly like you when it comes to baking for an audience, too many inspirations, too little time. And i get very excited too. too excited in fact. :p This cake looks wonderful. The i love the coloured sprinkles, they look so vibrant against the chocolate

  • Caroline

    Could you dye the batter with food coloring to make it a different color? I want to do candy corn cupcakes and I would much rather do yellow cake then white. Thanks. Great job!!

  • Annie

    You could, but realize anytime you dye a yellow cake, that natural yellow color will throw off the color of whatever you add to it.

  • good job frosting the cake so perfectly! :)

  • Mia

    This cake aint jus delish but so so pretty too ,love it and congrats on making it to Top9 @foodbuzz!

  • This looks lush!

  • What a beautiful cake! My daughter saw it and immediately wanted to make it, she loves those little round “sprinkles”… I never really knew what those were called. Nice job!

  • Love your pic and post!! Congrats on getting to Foodbuzz Top 9!!!

  • Congrats, Annie

  • I’m with you – “too much inspiration, too little time”. My problem is I keep collecting those recipes and buying those cookbooks. Love the cake.

  • Whenever I’ve ever eaten cake I push most of the frosting to the side and wash all the cake down with an ice cold glass of milk. There have been few times when I’ve really enjoyed all of the icing that came with the serving because it’s so often too sweet.

    This cake however looks just about right to me. The way you iced the cake leaves those amazing “waves” that make me want to take a but ol’ bite. It looks like it’s soft and smooth and the fact that you touched on the most important element of icing (for me) – not too sweet.

    The photo and recipe add up to a well deserved top 9!
    Matt Kay

  • I have tons of comparison posts that I WANT to do, but yellow cake is the only one I feel like I really NEED to do. Idiotically, I’ve actually done the baking before (twice!), but then got lazy when it came time to the actual eating and comparing. One thing that’s held me back is not being able to choose the perfect set of recipes – now I know to include this one!

  • Annie

    I agree, you need to do that comparison. I actually thought that when I was making this recipe. I’ll be interested to see where CI’s yellow layer cake falls for you because I’ve made it lots of times and it is good, but I am not sure the extra effort is worth it. I thought this was as good or better and so much simpler.

  • Heidi

    Hey Annie, I was wondering what store did you go to to buy cake flour. I’ve been to a lot of different stores, like Trader Joe’s and Whole Foods, and I can’t seem to find them.

  • Annie

    I’ve never had trouble finding it at any grocery stores, even the worst ones in our area. It’s in the baking aisle. Ask a store employee for help.

  • Slclove123

    Well I made this cake last night and it was not only easy to make, but super delish! Thanks for sharing Annie!

  • I made a cake based on this recipe for a party this weekend. I adapted it slightly, using plain yogurt in place of milk, and playing around with the amount of eggs in the recipe, and it was just great. Thanks for posting Martha’s cake recipe.

  • farah

    I made this for a birthday, the cake came out fantastic-not too sweet and perfectly fluffy. The frosting while mixing was also super delicious but once I frosted the cake and put it in the fridge it stayed stiff and hard..no matter how long I kept it at room temperature (overnight)the frosting wouldn’t go back to the consistency it had when first melted..it stayed solid..what happened? How can I avoid this next time?

  • Annie

    The melted chocolate resolidifies when chilled. But it should soften at least some when left at room temp for 30 minutes. It won’t remelt to the original consistency.

  • Cate

    I made this for my sister’s birthday and it was a hit! I’ll never go back to making a boxed mix again. This was so simple to make and it’s better for you than a box since it doesn’t have chemicals and I used primarily organic ingredients. I’ll be making this again!

  • cintia

    annie! i just love ur website!
    im from brazil and i like to try ur recipies when i have a chance.
    i have a question about cake flour, we dont have it here in brazil, theres anyway i can produce it?
    thanks a lot

  • Annie

    You can Google for a substitution.

  • Shari

    Annie, I made this cake today and it turned out almost as beautiful as yours- no one is more surprised than me! The frosting is delectable and I can’t wait to try the cake at a family gathering tomorrow. Your recipes are gems. Thank you for your wonderful posts, for the exactness, and attention you give each recipe. You are my first choice of where to look when I am hoping for success.

  • This frosting tastes delicious, my husband claimed it as the best chocolate frosting ever and we always make from scratch so he’s comparing to the real thing. My question is about the consistency once it’s on the cake. It was soft and fluffy when I frosted, but very quickly hardened to something closer to an ganache. It still tastes great, I’m just wondering if it’s supposed to harden(it never went into the fridge, this was at room temperature) or if I did something during the making of that might have stolen away the fluffiness. Also wondering how I should store the leftover cake overnight(it’s in a cake storage container), room temp vs fridge?
    Love your blog.

  • Annie

    Any frosting with melted chocolate is bound to set when the chocolate cools down again. You can decide how you would prefer to store it.

  • Christy

    I just made this cake for my husband’s birthday. It is tender, moist and delicious!! Thanks for ANOTHER great recipe!

  • Rachel

    I have a potluck dinner to attend this evening with friends, and I’ve been planning all week to make this cake. I started this morning and made the batter. It looked really weird, but I baked it anyway. The outsides baked perfectly and the top was lovely and brown, but the middle was complete mush. I am really disappointed and I don’t know what I did, but I had to run to the store to get a mix.

  • Annie

    You should always use the toothpick test to determine doneness. As you can see, others have made this recipe with success. It might be worth checking your oven temperature, it could be off.

  • Becky

    Thank you for posting this. I was looking for a cake to make for my mom’s birthday and this was a winner. I made it last night and it went great. Loved the tip with the parchment paper, I have never done this before and the cake came out of the pan very easy. I appreciate your site. Love trying new things. Thanks again!

  • Amanda

    I’m planning to use just the chocolate frosting part of this recipe- could you tell me about how many cupcakes it will frost if I use a piping bag? I’ve also got your easy vanilla buttercream frosting- is there a way to transform that into chocolate or would you recommend doing the 2 different recipes? I’m very excited to try your recipes!

  • Annie

    I have no way of knowing how many cupcakes it will frost as I have not used it for that purpose. I would recommend using a chocolate frosting recipe that is already chocolate, not trying to convert a vanilla recipe. Good luck!

  • becky

    I am making the cake for my son’s first birthday party this weekend. I am going to use a regular buttercream frosting since I’m not ready for him to have chocolate yet but wanted a homemade cake and this looked perfect. Does this cake need to be refrigerated or was that recommended because of the frosting?

  • Annie

    That’s really your decision. It is recommended here because of the frosting.

  • nicole

    hi annie! loooove your blog! i am planning on making this recipe as cupcakes this weekend, but i had a quick question. the recipe calls for milk… does it matter if it’s skim milk or whole milk? thanks for your help!

  • Annie

    No, whenever it matters I will specify in the recipe. Enjoy!

  • Kristen

    Hi Annie, Your blog is fantastic!!, never been disappointed by something I have made from here :-) I am also going to make this as cupcakes this week. Any suggestions on baking time? Thanks so much!!

  • Annie

    I usually start with about 18 minutes for most cupcakes, and then toothpick-test it from there.

  • Sally

    So I baked this cake today for my husband’s birthday tomorrow. It’s in the fridge and I went to go “check on it” and the frosting is hard as a rock! Please tell me it’ll soften again once taken out at room temp. Do you recommend I take it out and leave it out overnight?

  • Annie

    Please read the previous comments, this question has been addressed.

  • Amibeth

    I am making this as a cake for a dessert table this weekend, but I wanted to make it first to make sure the texture was going to work out for us. I needed cupcakes for an event at my son’s school so I tried them that way – it made 30 cupcakes and they turned out great – perfect moistness and density and they are DELISH! Thanks Annie, its going to be perfect for the party!

  • Julia

    I just baked this in a 9×13 pan (about 37 minutes) as part of a cake I’m doing for 40 people…delicious!! This is my new “white” cake :)

  • I just baked this for my brother’s birthday. I haven’t tried it yet but I am so excited! It looks perfectly moist and smells delicious. I’m storing it in the refrigerator but will take it out 30 minutes before serving. Hopefully the frosting won’t be too hard like others have stated. Either way, I’m sure it will be delicious!

  • Michele

    Hello! The cake looks amazing! I was thinking of using this recipe for a request to make a 40th birthday cake. It has to be for 40 people and I was just wondering how much this recipe yields.

  • Annie

    It’s a double layer 9-inch cake.

  • Just made these into Cupcakes to take into my Preschool Bible Class tonight and of course had to sample a cupcake and this is an awesome yellow butter cake thanks for posting it. I will be using a chocolate butter cream since I don’t have the ingredients on hand for the frosting but I think it will be just fine. Thanks for a nice simple classic.

  • Jeana

    Just wanted to let people know if they have this question… the chocolate frosting in this recipe freezes very well! I made this frosting in early May, and then realized I didn’t need it so I stuck it in a container and froze it. I just thawed it out today (almost 7 months later) and frosted cupcakes with it and it is AMAZING! Tastes as fresh as could be. I was pleasantly surprised! Thanks for a great recipe :)

  • Guest

    My husband made me this cake for my birthday and it is DELISH. do not assume it’s boring because it is two basic flavours. The cake is moist and frosting rich and deep. One of my fave cakes ever – so good. thanks,Annie, for sharing!

  • pat

    baked this for my younger brother because he passed a good university. P.S i love your site.

  • I just now pulled these out of the oven and tried one. I have to say- these are fabulous cupcakes! I love how it is not super sweet, but at the same time it is not overly savory from the butter either. These were made into cupcakes (17 minutes in my 350 degree oven), and they have the perfect texture- nice and fluffy with a light crumb, just the right amount of moisture in them. They also pull away from the cupcake liners beautifully!

    I will say that I did add 1/2 tsp. butter flavoring, but only because I wanted a more pronounced butter flavor in these. I will be frosting them with a maple buttercream, and sprinkling them with crumbled bacon (these will end up as a gift for one of my husband’s co-workers).

    Absolutely perfect, Annie! This is now my go-to recipe for yellow cake. Thanks for posting this one!!!

  • OK, I’m trying to decide what frosting to use for some cupcakes I’m making this weekend. Which chocolate frosting is your favorite, this one or the one that’s posted with the triple chocolate cupcakes? (Or is there another one that’s your go-to chocolate frosting?) Thanks!

  • Anonymous

    I like either of the two you mentioned as well as the one with the dark chocolate salted caramel layer cake. I generally use the one from the triple chocolate cupcakes most often, but any of them are good and I often just decide based on which I have ingredients for.

  • Glenda

    If I were to make these as cupcakes, roughly how many cupcakes would I get?

  • annieseats

    Please see the FAQ page. Thanks.

  • annieseats

    How is telling someone where they can find the answer to their question rude?

  • I have semisweet morsels on hand, can they be used for the frosting?

  • annieseats

    Please see the FAQ page. Thanks!

  • unmistakable1

    I made this cake as the base for a pineapple upside down cake. It is absolutely perfect! Light and fluffy, deliciously moist, and has a tender crumb. It held up wonderfully to the fairly dense topping I used, as well. I baked in a 9×13 instead of the two rounds, and it turned out well that way. It is definitely a keeper!

  • Maria Gratzia

    Hi im a 12 year old home baker. I´m obsessed with your blog, every time I see one of your recipes I want to do them. I wanted to know if I can use this frosting to frost cupcakes. Or is it to thick for icing with a pastry bag and a tip? Sorry for my bad English

  • annieseats

    Sure, you can use this too frost cupcakes. Enjoy!

  • Maria Gratzia


  • Jane Morgan

    Loved this cake!!! Had to use a different frosting recipe due to a lack of semi- sweet chocolate but I will definitely be baking this again!

  • Once again your blog saved the day with another outstanding recipe. I have made this a few times before and I love it more each time I bake it. So simple and such comfort food. Thank you, Annie.

  • will this cake work in a decorative cake pan? I am making my son a train cake for his birthday…

  • annieseats

    You can bake just about any cake in any type of pan. However, I don’t know if this will fill the pan (or be too much batter), and you will likely need to adjust the baking time. Good luck!

  • Alaina Mosley

    I made the frosting and put it on the “Classic Chocolate Layer Cake.” Very good!

  • sabolein

    Hey there Annie,

    I used this recipe for making my Sons Birthday cake. Kinda changed a few things and set it up in German – here’s the result:


    thx for sharing, Sandra

  • Melissa Thiessen

    Hey Annie!! I am looking for a cake recipe that will hold up to being pieced and shaped into a number 4 for my little guy’s birthday. Would this cake be a suitable candidate? If not, could you recommend one of your others that would? I’m not fussy as to whether it is chocolate, white, or yellow!! Thanks for your help!! Every one of my three kids’ birthday cakes have come from your blog!! Thanks again!!

  • annieseats

    I think this cake would work well for that. The vanilla bean cupcakes/lemon layer cake is also a sturdy cake option (they are the same base recipe just with different flavoring).

    I love that all your kids’ bday cakes have come from here. That makes me so very happy!

  • Jenn V

    I used this recipe to make a bunny cake for Easter. Worked perfectly and was delicious!

  • Bridget Heeney

    Hello! I was wondering how well the cake recipe would turn out if I cut it in half? Thanks!

  • annieseats

    It will work just fine and the cake won’t be affected. The baking time could change depending on what size/shape of cake pan you use, but that’s it.

  • Bridget Heeney

    Alright! Thank you.
    I’m baking a 4in cake so I’m planning on baking a test cake before the real thing. I’ve just got to figure out the times.

  • cswkarlin

    can the cake be made with water instead of milk?

  • Annie

    I would not recommend it. Is it possible? Probably. Will it be as good? No.

  • cswkarlin

    Soy milk?

  • Annie
  • cswkarlin