I am on the hunt for the perfect yellow cake and chocolate frosting combination. It’s my favorite kind of cake/icing combo. I love it so much that I’ll even be okay with the boxed kind, but really made from scratch, yellow butter cake topped with decadent, creamy chocolate is the best combo. For my birthday earlier this year I decided to make my favorite kind of cake, but in cupcake form! I love yellow butter cake with creamy chocolate frosting…wait did I say that already? 🙂
This recipe that I’m sharing with you today is a Better Homes and Gardens classic. The review: Good, but better as a cake. Why? I want my cake to be even more yellow & buttery. Splitting it into cupcakes dried it out just the teeniest bit & that cuts into my butteriness. I normally like to pipe my frosting on to give it that gorgeous polished look, but this icing was extremely creamy. It almost dripped down the side. Perfect for a cake icing & super delicious, but not the kind you can use for piping. Bottom Line: Make this as a cake. I’m sharing the recipe in the form of a layer cake. Trust me, while cupcakes are fun, it will taste better this way!
I added the red sprinkles as a last minute addition because I can’t resist sprinkles. Maybe that’s why I love funfetti cake!?! Let’s put sprinkles on everything. Have you heard of this Australian Fairy Bread? That might be my next attempt with all of my left over sprinkles.
If chocolate is not your thing, another pretty option for cupcakes is powdered sugar! Using a mesh sieve, lightly dust the tops of your cupcakes with powdered sugar. It gives them almost a brunch like feel to them. Then you can have cupcakes for breakfast, right? Look, if donuts count as a breakfast good, these should too!
What do you think? Chocolate icing or powdered sugar? Maybe you’ll just have to try one each way! You know, for research purposes!
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
- For the Icing:
- 3/4 cup softened butter
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/2 cup milk
- 2 tespoons vanilla
- 6 cups powdered sugar
- 1/2 cup milk, plus more as needed
- Preheat the oven to 375 degrees.
- Grease two 9 inch round cake pans.
- In a medium bowl stir together flour, baking powder, and salt.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed and scraping sides of bowl until well combined. Beat on medium speed for 2 minutes more.
- Add eggs, one at a time, beating until combined after each addition.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Pour batter into greased pans.
- Bake for 20 to 25 minutes for 9-inch pans or until a toothpick inserted in the center comes out clean.
- While cake is cooling, whip up the chocolate icing.
- In a very large mixing bowl beat butter until smooth.
- Beat in cocoa powder.
- Gradually add 2 cups powdered sugar, beating well.
- Slowly beat in 1/2 cup milk and vanilla.
- Gradually beat in an additional 6 cups powdered sugar.
- Beat in 1 additional tablespoon of milk at a time, as needed to reach spreading consistency.