Yellow Layer Cake with Chocolate Frosting

Rose Mary Mogan


This was a 3 layer cake that I made for a recent community event that was held during the Labor Day weekend in Arkansas. It was one of the cake dessert features among 20 different variety of cakes.

This cake was yellow on the inside and chocolate on the outside, for those that wanted SOME chocolate but not too much. The texture was moist and tasty, and had the chocolate flavor but not too much. Just enough to satisfy your chocolate sweet tooth.

pinch tips: How to Measure Ingredients




Makes 3 layers & serves 10 - 12


30 Min


30 Min




2 stick
butter, or margarine softened
2 1/2 c
3 c
all purpose flour, i used white lily
1/2 c
corn starch
1 Tbsp
baking powder
6 medium
eggs, room temperature or 4 large
1/2 tsp
1 1/4 c
evaporated milk
2 tsp
vanilla bean paste or extract
2 tsp
chocolate extract

Directions Step-By-Step

PREHEAT OVEN TO 350 DEGREES F. Grease or butter 3 nine inch cake pans with butter and dust lightly with flour or use Bakers Joy & set aside till needed.
Sift flour baking powder salt and corn starch together into a medium bowl and set aside till needed.
Cream the butter into a large mixing bowl and gradually add sugar, & beat until mixture is light and fluffy about 8-10 minutes and no visible sugar granules remain in batter.
Add the eggs one at a time, beating well after each addition
Then alternately add in the flour with the milk, vanilla, & chocolate extract, beating well after each has been added & batter is smooth.
Evenly divide batter between the 3 pans & bake in preheated 350 degree oven for about 25 to 30 minutes or until toothpick inserted into center of cake comes out clean.
Allow cakes to cool in pans about 5 minutes. Then remove from pans and cool on wire racks. Then frost as desired. I used canned frosting because the cakes were on display for an extended period of time.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American