Yellow Cake with Chocolate Frosting

Photo: Oxmoor House

Celebrate a child's first birthday by making a smash cake and a cake the rest of the group can enjoy-- all from one recipe! By dividing the cake batter between two pans, this recipe allows you to make an individual cake for baby and a larger one for adults to enjoy.

Yield: 1 baby cake and 1 adult cake (serving size: 1/16 of adult cake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 0.0%
  • Fat: 10.9g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.9g
  • Carbohydrate: 57.5g
  • Fiber: 0.8g
  • Cholesterol: 48mg
  • Iron: 1mg
  • Sodium: 290mg
  • Calcium: 55mg

Ingredients

  • Cake:
  • Cooking spray
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup butter, melted
  • 1 1/4 cups fat-free sour cream
  • 2 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 13.5 ounces all-purpose flour (about 3 cups)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup plus 2 tablespoons low-fat buttermilk
  • Frosting:
  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons fat-free milk
  • 1/8 teaspoon salt
  • 4 1/2 cups powdered sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, coat bottom of a 13 x 9-inch baking pan and an 8-inch square baking pan with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with 1 1/2 tablespoons flour. Set aside.
  3. 3. Combine 3/4 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 1 tablespoon vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs and egg whites, 1 at a time, to sugar mixture, beating well after each addition.
  4. 4. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine 13.5 ounces flour, baking soda, and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  5. 5. Pour about two-thirds of batter into 13 x 9-inch pan; pour remaining batter into 8-inch square pan. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
  6. 6. To prepare frosting, place cream cheese, 6 tablespoons butter, and 1 1/2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until blended. Gradually add powdered sugar, beating until well combined.
  7. 7. To prepare baby cake, cut 2 (4-inch) circles out of 8-inch square cake. Place 1 cake layer on a small plate; spread with 3 tablespoons frosting. Top with remaining cake layer. Spread 3/4 cup plus 1 tablespoon frosting over top and sides of cake.
  8. 8. To prepare adult cake, place 13 x 9-inch cake on a serving platter; spread 2 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.
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