YieldOne 9 x 13 in (23 x 33 cm) cake, approximately 12 servings
Prep20 minutes
Bake25-30 minutes
LevelBeginner-Friendly
Texture goal
A moist, tender crumb with a rich, fudgy frosting.
This moist classic yellow cake topped with rich fudge frosting is a nostalgic dessert that feels like a warm hug. Perfect for any occasion, it's the kind of cake that brings back memories of family gatherings and celebrations.
Why you'll want it now — A nostalgic treat with a thick layer of chocolate fudge frosting.
Why this recipe works
The secret to this cake's moist texture lies in the combination of butter and oil, which keeps it tender without being greasy. The fudge frosting is made with real melted chocolate for a deeply rich flavor that complements the buttery cake perfectly.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Mixing bowls
Electric mixer
Whisk
Spatula
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 9 x 13 in (23 x 33 cm) baking pan.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the sugar, softened butter, and oil until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a cooling rack.
For the frosting, melt the butter in a saucepan over medium heat. Remove from heat and stir in cocoa powder.
Alternately add the powdered sugar and milk, beating to a spreadable consistency. Stir in the vanilla extract.
Spread the fudge frosting over the cooled cake.
Enjoy this classic yellow cake with its rich fudge frosting, perfect for any celebration or a cozy night in.
How you'll know it's ready
The cake is ready when it springs back lightly when touched and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes earlier.
Frosting, filling & glaze notes
The fudge frosting should be thick and spreadable, with a glossy finish that holds its shape.
Troubleshooting
If the cake is too dense, ensure your baking powder is fresh.
If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
If the cake is dry, check your oven temperature with an oven thermometer.
If the frosting is grainy, sift the powdered sugar before adding.
Storage
Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.
Make ahead
The cake can be baked a day in advance and stored covered at room temperature. Frost just before serving for the best texture.
Variations
Add a layer of raspberry jam between the cake and frosting for a fruity twist.
Sprinkle chopped nuts over the frosting for added texture.
Use almond extract instead of vanilla for a different flavor profile.
Frequently asked questions
Can I use a different pan size?
Yes, but you will need to adjust the baking time accordingly. For example, a round 9-inch (23 cm) pan may take slightly longer.
How do I keep my cake moist?
Ensure not to overbake and consider using a simple syrup to brush over the cake layers before frosting.
Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free baking flour, but the texture may vary slightly.
What can I use instead of whole milk?
You can substitute with buttermilk or a non-dairy milk for a slightly different texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
