Sunfloursweets's Blog


Sponge Cake with Chocolate Frosting

Filed under: Uncategorized — sunfloursweets @ 11:32 pm

HAPPY BIRTHDAY MOMMA!  Today is my mother’s birthday and I want to wish her a very happy one because she is, well, THE BEST!  One of my mom’s favorite cakes is yellow cake topped with Hershey’s chocolate frosting.  While this is a different take on the Betty Crocker favorite, it is equally as yummy.  This is a time consuming cake: a) it doesn’t come from a box and b) it takes a while to assemble and frost so plan on spending some time on this one.  I made this cake for a birthday over the summer and the cake looks awesome when you cut into it!  The original recipe was a 6 layer cake, but I found it hard to cut the layers that thin, so I just made it into a 4 layer cake.  Here is my tip for this recipe: after the cake has cooled, place it in the freezer for a while before you frost it.  It firms the cake up and makes it a million times easier to frost!  Top the cake with some candles and it is sure to please your birthday crowd! 

Sponge Cake with Chocolate Frosting

  • 1 3/4 c. cake flour
  • 2 t. baking powder
  • 1 1/4 c. (plus 3 tablespoons) milk
  • 1 c. (plus 2 tablespoons ) unsalted butter
  • 4 large eggs
  • 2 c. granulated sugar
  • 1/2 t. salt
  • 5 t. vanilla extract
  • 6 oz unsweetened chocolate
  • 6 3/4 c. confectioners’ sugar

1. Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.

2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale — about 5 minutes.

3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

4. Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners’ sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.

5. Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 2 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides.


1 Comment »

  1. Thanks Kiddo!! Always enjoy your blog. Was going to make a popcorn cake, but now I can’t wait to make the peanut chews – will try your chocolate idea instead though. Yummers!!

    Comment by Mom — 10/28/2009 @ 4:41 pm

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