I’m not great at spreading frosting on a layer cake, y’all. Not my talent. But, my daughter requested a white cake with chocolate frosting. Since my kids were little, I’ve been baking their cakes (most years, anyway).
I know it’s almost Christmas, and that’s where your focus is right now. This would surely be a tasty cake for any gathering, not just birthdays.
Originally, I paid someone for her birthday cake recipe (she was retiring from her professional cake business), ’cause it was the best cake I’d ever tasted! Because I promised secrecy of her recipe, I’ve changed it. Even with changes, it is still the best birthday cake ever. Proof was my daughter repeating it over and over again when she ate her first piece of this one two days ago.
Mix all ingredients at medium speed about 2 minutes, scraping down sides of bowl after a minute or so.
Just so you know, this batter is very runny.
Tap the bottom of each pan twice on the counter to release bubbles. Bake at 300 degrees for 30 minutes (9″ x 13″ pan takes a little longer – 35 minutes or so). When cake is done, remove from oven and cool for 10 minutes before inverting to wire rack.
This cake freezes very well, also. Bonus: frosting spreads easiest over frozen cake.
When cake is cool to the touch, gather your supplies for the frosting. (See variations of cake and frosting listed on recipe.)
This recipe makes plenty of frosting for a layer cake – even enough for a three layers. Freeze any leftovers and use on cupcakes, or double the recipe and have frosting ready whenever you need a quick cake.
This cake tastes even better the day after you make it. There won’t be cake for long!
Print the recipe here – and share it with a friend. 🙂
- Cake Batter:
- White Birthday Cake Recipe
- Super-moist white cake mix, any brand
- 3 large eggs
- ¼ cup vegetable oil
- 1-1/2 cups water
- ⅓ cup all-purpose flour
- ¼ tsp. pure almond extract
- Chocolate Frosting:
- 2 lbs. powdered sugar
- 5 tablespoons cocoa
- 1 teaspoon salt
- 1 cup butter flavored Crisco (I know, but it's only once a year, y'all!)
- 2 teaspoons pure vanilla
- ½ cup milk
- Preheat oven to 300 degrees. Grease and flour one 9" x 13" pan or 2 - 9" round pans (grease or spray rounds, then insert wax paper cut to fit inside).
- Mix all ingredients at medium speed about 2 minutes, scraping down sides of bowl.
- Pour batter into prepared pan(s) and bake at 300 degrees for 30-35 minutes, depending on pan size.
- When toothpick comes out clean, cake is done. Set aside to cool, inverting onto cooling rack after 10 minutes. (This cake freezes well, so you could make it ahead and freeze it. Bonus: frosting spreads better on a frozen cake.)
- When cake is completely cool, spread with frosting.
- Chocolate Frosting:
- Beat at low speed until blended. Kick up the speed after sugar is mixed, and beat until smooth. Add more milk if it needs to be smoother, one tablespoon at a time. Ready to spread!
- This recipe makes plenty of frosting for a layer cake. It's even enough for a 3 layer cake. Freeze any leftovers and use on cupcakes, or double the recipe and have frosting ready whenever you need a quick cake.
- Variations: For yellow cake, use yellow cake mix (not butter cake mix). For chocolate cake, use chocolate cake mix. For vanilla frosting, use regular Crisco rather than butter flavored. It's also yummy to substitute vanilla extract with almond extract in the frosting. That just accentuates the almond flavor of the cake. This is my favorite!
Enjoy it, y’all!