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Brown Sugar Yellow Cake with Chocolate Frosting

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The BEST moist yellow cake recipe I’ve ever had, probably because there is one unusual ingredient: brown sugar. It makes the cake less traditional but a lot more MOIST. (Hallelujah!) I’m in love with this brown sugar yellow cake and the ridiculous amount of chocolate frosting that goes with it. 

brown sugar yellow cake

So as a food blogger, I get a lot of questions from people making my recipes. Most of them are just your average clarification on the recipe, but sometimes you get a question that makes you scratch your head. Recently someone asked if they could make The Best Chocolate Cake I’ve Ever Had…without chocolate. “I want a yellow cake. Can I make this without the chocolate?” Ummm…

Well. Actually. It turns out you can. I would be eating a real piece of Humble Pie right now if I weren’t so busy stuffing my face with this amazing brown sugar yellow cake. It has the exact same texture and insane moistness as my favorite chocolate cake, minus the chocolate. (Pass the Pie. I was thinking you were a little crazy, Shannon, Lover of Yellow Cake, but I’ve been fully converted.)

moist yellow cake

I looked up a couple other yellow cake recipes just to see what kind of disaster Shannon was in for when she tried to omit the cocoa from my chocolate cake. And I was shocked to find that my chocolate cake recipe is almost identical to several yellow cakes I found–same butter amount, same liquid amount, same flour, etc. But instead of using all white sugar, my cake has half white sugar and half brown sugar. When is brown sugar EVER a bad idea??

brown sugar yellow cake

(Vanilla bean paste: also never a bad idea.)

The method for this brown sugar yellow cake is different from your average yellow cake. First you boil some water and butter together (that’s part of what gives it that fudgy texture). Then you stir together the dry ingredients, and add the baking soda and baking powder to the eggs. It’s a little odd, but the result is a brown sugar flavored yellow cake that is incredibly moist. As I say about the original chocolate cake, the edges are almost brownie like, but somehow still manage to be cake. There are no dry edges.

slice of brown sugar yellow cake

There’s a reason I’m including a photo of the non-frosted underside of this cake. The edges are unreal, even when they don’t have frosting on them.

I maintain that the amount of frosting called for in this recipe is the proper amount, although Eric, my brother Nathan, and even the kids said it was a bit excessive. But I have a strict No Bite Left Behind Policy. I need EVERY SINGLE BITE of my cake to have frosting on it. That means lots of frosting. My friend Melissa took a slice of this brown sugar cake home with her after visiting one day, and I texted her later, “Everyone says the cake has too much frosting…is that even a thing??” and she said, “Not if you’re me! If you don’t like frosting, don’t eat cake.” I like your style Melissa. (We know she has good taste. She’s the one who gave me this 30 Minute Pesto Penne with Chicken.)

how to spread chocolate frosting

how to frost a layer cake

(Can you tell I’m not into crumb coats? My strategy is to pile on more and more frosting…)

yellow cake with chocolate frosting

Do you guys have any weekend plans? We’ll just be doing the usual, yard work and church on Sunday. Sometimes I love having no plans for the weekend. We just got back from a kid-free 2 week vacation in Australia, so we’ve been spoiled anyway. (And yes, it was so fun!!) I hope you get to make this Chocolate Free Chocolate Cake soon!

brown sugar yellow cake

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One year ago: Chewy Peanut Butter Oatmeal Cookies
Four years ago: Raspberry Nocciolata Grilled Sandwiches
Six years ago: Mud Hen Bars < merigue. It’s so good!

The BEST yellow cake recipe I’ve ever had, probably because there is one unusual ingredient: brown sugar. It makes the cake less traditional but a lot more MOIST. (Hallelujah!) I’m in love with this brown sugar cake and the ridiculous amount of chocolate frosting that goes with it. 

For the cake:

For frosting and assembly:

by The Food Charlatan

*You can use regular vanilla extract in place of the vanilla bean paste. It will still taste great! 

More cake recipes you need to try!

The Best Chocolate Cake I’ve Ever Had << I still make this claim. It’s almost exactly today’s recipe, except with chocolate. It’s so moist it’s brownie-like, while still being cake.

The Best Chocolate Cake I've Ever Had from The Food Charlatan

 

Peach Cake with Brown Sugar Frosting << this cake is delicious and uses frozen peaches!

Peach Cake with Brown Sugar Frosting from The Food Charlatan

 

Upside Down Almond Crunch Cupcakes << why are we still frosting the tops of cupcakes? Turn those babies upside down for triple the frosting.

Upside Down Almond Crunch Cupcakes from The Food Charlatan

 

More yellow cake to love from other bloggers!

Yellow Cake with Chocolate Frosting from Well Plated
Perfect Yellow Cake Recipe with Chocolate Buttercream from That Skinny Chick Can Bake
Yellow Birthday Cake with Fluffy Ganache Frosting from Eats Well with Others
3 Layer Yellow Cake Recipe from Pint Sized Baker

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