Photo: David Holifield
Moist Butter Cake with Chocolate Frosting
14 ingredients
15 min + 25 min
20
openrecipes
Every now and then, I get a hankering for a moist buttery cake. Here’s one you can make from scratch!
Estimated Nutrition (whole recipe, rough)
1000
Calories
29g
Protein
35g
Fat
138g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Unsalted Butter, Softened
- 1-½ cup Sugar
- 6 whole Egg Yolks (farm Fresh For Best Yellow Coloring)
- 1 Tablespoon Vanilla Extract
- 3 cups Cake Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1-⅓ cup Buttermilk
- 4 ounces, weight FOR THE CHOCOLATE TOPPING:
- 1 cup Semi Sweet Chocolate Melted
- 1 teaspoon Unsalted Butter, Room Temperature
- ⅓ cups Vanilla Extract
- 5 cups Baking Cocoa
- ⅓ cups Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes