- 2 cups of powdered sugar
- 2 Tbsp of cocoa
- 2 1/2 Tbsp of milk
- 1 tsp of vanilla extract
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
In a small bowl, sift together the flour, baking powder, and salt, then set aside.
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.
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.
Cool and Enjoy! Makes 9 - 12 servings.