Food on Friday: This li’l lady takes the cake

Yellow cake with fudge frosting is about as traditional as you can get.
Yellow cake with fudge frosting is about as traditional as you can get.

By Julia Westhoff

Food_on_FridayOur sweet Daisy Bess turns one next week and I can hardly stand to think about it – where did the time go? She’s already walking, talking, and driving (her Little Tykes car, but still). Luckily, it’s not all bad – I’ve been drowning my sorrows in yellow cake with fudge frosting and planning a family party with fried chicken, corn on the cob, and watermelon.

We had one tiny party already when my parents were in town (you may have seen their VW bus rolling around). The celebration was really just an excuse to try out this recipe, and I’m so glad I did. I found this version of yellow cake on and couldn’t get enough of it. There’s a certain nostalgia factor in yellow cake that makes it especially wonderful. This is truly one of the most delicious birthday cakes I’ve ever tasted. I’ll be making it again this coming week, along with a different variation with pink buttercream. Happy Birthday Daisy! We love you so.

David’s Yellow Cake


1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Chocolate Fudge Frosting


6 ounces unsweetened chocolate, coarsely chopped
1 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy. Add the sugar and beat until it is light and fluffy (3 minutes). Beat in the vanilla. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (2 minutes).