Some cake recipes make a LOT of cake. If you need to celebratory cake to just feed a few people, make this Vanilla Cake with Chocolate Frosting instead: it’s a simple one-layer cake that tastes incredibly good.
This is a case where folks can really tell you baked from scratch. The cake is sweet and moist, and the frosting? Wow. I have to say, the kosher salt in the frosting was a revelation. The little pockets of salt melted on my tongue and really amplified the flavor of everything.
I stored this cake in my cake dome at room temperature, and it kept just fine for days, too.
Modified from Bake from Scratch: One Layer Cakes Magazine.
Bready or Not: Vanilla Cake with Chocolate Frosting
This simple, classic cake is perfect to feed just a couple people for a special occasion! Modified from Bake from Scratch One Layer Cakes Magazine.
Equipment
- parchment paper
- nonstick spray with flour
- 9-inch cake pan
- offset spatula
Ingredients
Vanilla Cake
- 1/2 cup unsalted butter (1 stick) softened
- 1 cup white sugar
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract or vanilla paste
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk or soured milk (see note)
Chocolate Frosting
- 1/2 cup unsalted butter (1 stick) softened
- 2 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder sifted
- 1/2 teaspoon kosher salt
- 2-3 Tablespoons buttermilk or soured milk (see note)
- multicolored sprinkles to garnish
Instructions
Make cake
- Preheat oven to 350 degrees. Cut parchment paper to fit in the bottom of a 9-inch cake pan. Apply nonstick spray with flour inside cake pan, then place parchment and spray again, being sure to coat the interior sides.
- Beat butter and sugar until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time. Add vanilla.
- In another bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk/soured milk, beating just until combined. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes, then remove to let it cool completely on a wire rack.
Make frosting
- After the cake is completely cool, make the frosting.
- Beat butter until creamy. In another bowl, sift together confectioners’ sugar, cocoa, and salt. Add cocoa mixture to butter, beating until combined. Stir in buttermilk/soured milk until it reaches a spreadable consistency. Use an offset spatula to adorn cake. Add sprinkles on top.
OM NOM NOM!
Notes
To make soured milk, use a liquid measuring cup. Place lemon juice or vinegar to cover bottom of cup. Add milk or half & half to equal amount for recipe (or in the case of the frosting here, aim for like 1/4 cup and take out what is needed using a Tablespoon). Let mixture sit for 10 minutes or so at room temperature; it should start curdling. Use in recipes.
