Chocolate Iced Yellow Cake

Wednesday 17 February 2016

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This is the cake that I always used to bake for the Mr when I worked and cooked at the Manor down South.  It was his Birthday cake of choice and I dutifully baked one for him every year.  And small wonder, as it is a most delicious cake!  From it's moist and flavourful crumb, to it's fudgy chocolate frosting, it pleases on all levels.

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I baked one today for the Missionary Elders who came for tea, and it went down a real treat.  I knew they would enjoy it.  I actually hadn't baked one since I left the Manor  . . .  and I found myself wondering why I hadn't!

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 I chose to fill it today with caramel dulce de leche . . .  only because I had some in the refrigerator that needed using.  My mom always filled her cakes with jam or some such and it is something we always enjoyed.  Like an extra special surprise in the middle of the cake that you weren't expecting.

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By all means you could just fill it with the same frosting that you use to cover it with.

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 Mr B always wanted chocolate frosting.  It was his favourite and I have to confess that the two contrasts, both  in flavour and in looks really work well together.  If you try it I think you will agree, that this lovely cake is pretty special, and it's so easy to make and bake.

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*Basic Yellow Cake*
Serves 12
A basic cake.  Golden in colour and deliciously moist. I like to frost it with chocolate frosting. 

350g of plain flour, sifted (2 1/2 cups)
3 tsp baking powder
1/4 tsp salt
240g of caster sugar (1 1/4 cups)
6 ounces butter, softened (3/4 cup)
1 tsp vanilla
3 medium free range eggs
225ml milk (1 cup) 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two 8 or 9 inch round cake tins and line the bottoms with paper.  Sift together the flour, baking powder and salt.  Set aside. 

Cream together the butter and sugar until liht and fluffy.   Beat in the vanilla and eggs, blending well.   Add the flour alternating with the milk, making three dry and two wet additions and ending with the dry.  Beat well after each addition.  Divide the batter amongst the pans, spreading it out evenly. 

Bake for 27 to 35 minutes, until risen and golden brown.  A toothpick inserted in the centre should come out clean.   Allow to cool in the pans for ten minutes before tipping out onto a wire rack to finish cooling completely.  Remove the paper.  Fill and frost as desired.

*Chocolate Buttercream Frosting*
Makes 2 cups
Printable Recipe

This is a creamy and delicious frosting that goes well on cakes and cookies.  It makes enough to frost a whole double layer cake.  If you are only wanting enough to frost some cookies, the recipe can very easily be cut in half.  You decided just how chocolately you want it to be by the amount of cocoa you decide to use.

1/2 cup butter, softened
2 2/3 cups icing sugar, sifted
1/3 cup single cream or milk
1 tsp vanilla
Choose ONE of the following:
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Place the butter into a large bowl and cream it until light and fluffy.  Beat in the icing sugar, cocoa powder and vanilla, alternately with the milk or cream, only adding as much liquid as you need to get the consistency you desire.  You may not need it all, and , in the case of the dark rich frosting, you may even need a bit more.


  1. I bet it's delicious!The Mister must miss yer:)

    1. Perhaps,,perhaps not. In any case it is a very good cake! Xo

  2. My Mother made this same cake but she would put sliced bananas in between the layers with 4X (powdered sugar) sprinkled on them. A surprise inside, as you say. Your dulce de leche filling sounds yum, too. Thanks so much!!

    1. A surprise inside is a lovely thing! Bananas sound gorgeous! Xo


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