Yellow Cake with Chocolate Frosting

This cake takes me back to my childhood! This is a quick and easier version of the three-layer cake that my mom used to make. Such good warm memories! Mm-mm...

The first time I made this cake I used 2% milk. Since then, I have also tried almond milk, which is my favorite go-to milk. The almond milk seems to give this cake a more softer fuller consistency. This cake can also be made with buttermilk, a wonderful staple that my mom used in many of her recipes!


  • 2 cups of all-purpose flour
  • 2 tsp of baking powder
  • 1/8 teaspoon of salt
  • 1 stick of butter, softened
  • 1 cup of sugar
  • 1 egg
  • 1/2 tsp vanilla extract 
  • 1/2 tsp lemon extract
  • 1 - 1/2 cups of milk

 Chocolate Frosting

  • 2 cups of powdered sugar
  • 2 Tbsp of cocoa
  • 2 1/2 Tbsp of milk
  • 1 tsp of vanilla extract
Preheat oven to 350° degrees.
Grease and lightly flour an 8" x 8" square baking pan and set aside. (I lined my pan with aluminum foil for easy removal after baking.)

In a small bowl, sift together the flour, baking powder, and salt, then set aside.

 In a large bowl, combine the softened butter and sugar using a hand blender. Mix until the mixture is creamy. 
Add the egg, vanilla extract, and lemon extract and mix together to well blended.
Stir in the milk and then add the flour mixture and combine all ingredients until well blended and the mixture is smooth and creamy. 

Add the cake batter to the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted in the center, comes out clean.  Let the cake cool.

Yellow cake

For the frosting
Add the powdered sugar, vanilla extract, and milk to a medium bowl. Using a hand blender, blend the ingredients, just until blended. Add more milk if needed.  

The frosting should be thick and spreadable, as shown.
When the cake is cool, spread the frosting evenly onto the cake. 

 Cool and Enjoy! Makes 9 - 12 servings.



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