Grandma’s (From-Scratch) Chocolate-Frosted Yellow Cake

In our family, Grandma was the kind of woman who always had a freshly baked cake on the counter whenever company was expected. Even if that company was just the neighbor dropping by to return something, or a grandkid hanging out for the afternoon. A frosted sheet cake was a commonplace fixture in her kitchen, and our all-time favorite was her moist yellow cake with chocolate buttercream. Because, if you ask us, yellow cake and chocolate frosting just belong together.

If memory serves, a box of mix never entered her kitchen. She believed to her core that a cake from scratch was really never too much trouble, and besides, she had made most of her favorites so many times that she probably knew the recipes by heart. That kind of muscle memory tends to make kitchen work go faster. This cake is a classic yellow cake that’s simple and reliable, and while we haven’t committed it totally to memory, it mixes up really quickly.

It’s fluffy and moist and has that hallmark neutral vanilla flavor that pairs so well with a chocolate frosting. The chocolate buttercream that tops it is easy; it’s based on cocoa powder rather than melted chocolate, so no melting is needed here. The half-and-half whipped in cuts through the sugary taste for a frosting that’s dreamy, creamy, and oh-so-chocolatey.

A frosted sheet cake might not fit into our lives every single day, but there’s no reason we can’t be a little more like Grandma from time to time and whip up a cake when the mood strikes. This reliably classic combo lets us do that with ease.

Why You’ll Love This Recipe

This cake is a true classic that will remind you of home and family gatherings. Its combination of moist yellow cake and rich chocolate frosting is simply irresistible. The recipe is straightforward, using ingredients you likely have on hand, making it perfect for any occasion.

Kitchen Equipment You’ll Need

• 9×13-inch baking pan
• Electric mixer
• Medium bowl
• Large bowl
• Whisk
• Spatula

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the chocolate buttercream:

• 4 cups powdered sugar
• 1 1/2 cups unsalted butter, softened
• 2/3 cups unsweetened cocoa powder
• 3-6 tablespoons half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
4. Mix in the eggs one at a time, beating after each addition, then mix in the vanilla extract.
5. Alternately add in the flour mixture and milk, mixing well between each addition, beginning and ending with the flour mixture.
6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
7. Let the cake cool completely before frosting.
8. While the cake cools, make the frosting: In a large bowl, beat the butter on medium-high with an electric mixer until pale and fluffy.
9. Gradually add in the cocoa powder and powdered sugar, mixing on low.
10. Add 3 tablespoons of the half-and-half and the vanilla extract, and mix on low until thoroughly combined.
11. For a thinner texture, mix in additional half-and-half as needed. Increase speed to medium-high and beat until light and fluffy.
12. Spread the frosting over the cooled cake and enjoy!

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• When mixing the batter, do not overbeat as it can make the cake dense.
• If your frosting is too thick, gradually add more half-and-half until you reach your desired consistency.

Additional Tips or Variations

• For a richer flavor, try adding a teaspoon of almond extract to the cake batter.
• Sprinkle some chopped nuts or chocolate chips on top of the frosting for added texture.

Nutritional Highlights (Per Serving)

This cake offers a delightful balance of flavors. While it’s a treat to enjoy, remember to savor it in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this cake in advance?

Yes, you can make the cake a day in advance. Just be sure to store it in an airtight container to keep it fresh.

Can I use a different frosting?

Absolutely! While chocolate frosting is a classic pairing, you can use any frosting you like.

How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Conclusion

There you have it, Grandma’s (From-Scratch) Chocolate-Frosted Yellow Cake—a timeless recipe that’s sure to bring smiles. We hope you enjoy making and sharing this cake as much as we do. We’d love to hear about your baking adventures, so please feel free to share your experiences in the comments below. Happy baking!