Make-Ahead-Batter Cake with Fudgy Frosting

Whipping up a from-scratch cake on a busy day is doable with this easy make-ahead cake batter. This yellow cake is frosted with a rich, chocolaty, and fudgy frosting made with sweetened condensed milk.

If you’re anything like me, there have been times when you refrained from making a made-from-scratch cake for a get together because of the multiple steps involved. The batter preparation requires a lot of supplies, measuring, and cleanup. Then there is frosting to make and the cake decorating to follow. Cake baking can be a daunting project on a tight schedule. 

I don’t like to make certain cakes in advance because I think they lose their flavor and the consistency changes, especially when refrigerated—two things I don’t want to happen when I want to impress. The problem with cake batter is it needs to be baked right after it is made. The leavening agent, the baking powder and/or baking soda, is activated immediately when liquid is added and loses its effectiveness as it sits.

I have figured a method where the batter can be made a day ahead and baked the day of, therefore cuts down on the work involved and leaves more time for other matters. How is it done? It’s actually quite simple. I make the batter without the leavening agent, refrigerate it overnight, and whisk in the ingredient just before baking the next day. The result, a perfectly risen fresh homemade cake with less work!

And the frosting, it couldn’t be easier. It too can be prepared the day ahead for use the following day, although I like to make it fresh. It is made with sweetened condensed milk, butter, and chocolate chips on the stove top. This frosting is thick, rich, and a perfect accompaniment for this yellow cake.

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Make-Ahead-Batter Cake with Fudgy Frosting

Author: In Good Flavor Cooking Method:Baking, Mixing Cuisine:American Courses:Dessert Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:8 servingsCalories:NA kcal Best Season:Suitable throughout the year

Description

Whipping up a from-scratch cake on a busy day is doable with this easy make-ahead cake batter. This yellow cake is frosted with a rich, chocolaty, and fudgy frosting made with sweetened condensed milk.

Ingredients

• 2 cups flour
• 1 1/4 cups sugar
• 1 stick (1/2 cup) butter, room temperature
• 3 eggs, room temperature
• 2 tsp. baking powder
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 3/4 cup milk, room temperature

Fudgy Stovetop Frosting:

• 1 (14 oz.) can sweetened condensed milk
• 1 tbsp. butter
• 4 oz. semi sweet chocolate chips

Instructions

1. Using an electric mixer set on high, beat butter and sugar in a large bowl until fluffy, about 1 minute. Reduce speed to medium. Add egg, one at a time making sure it’s incorporated before adding the next. Add vanilla. Beat for 30 seconds. Mixture will be pale yellow and smooth.  
2. Combine flour and salt.  Reduce speed to low (or mix by hand), alternate the addition of the flour mixture and milk. Start with 1/3 of the flour, mixing until mostly incorporated. Add half of the milk mixing just until distributed. Repeat adding 1/3 of flour, then remaining milk. End with the last third of the flour. Mix until just barely combined. Cover tightly with plastic wrap. Refrigerate for up to 24 hours.
3. When ready to bake, preheat oven to 350 degrees F. Allow batter to sit at room temp for 20 minutes to come to room temp. It will bake more evenly as opposed to cold. Line the inside of two 8-inch cake pans with parchment paper. Grease and flour pans. 
4. Sprinkle 1/2 of baking powder EVENLY through a small fine mesh sieve over the top of the batter. Gently fold the batter to bring the content from the bottom to the top. Sprinkle in the remaining baking powder. Beat with a wire whisk for 30 seconds to thoroughly incorporate. Equally divide cake batter between the cake pans. Bake for 25-30 minutes, or until a toothpick comes out with a few dry crumbs attached.
5. Allow to cool before frosting. To frost: apply frosting to the top of the bottom layer. Add the top cake layer. Frost sides then the top. Add chocolate curls to the top.

To Make Frosting:

6. Add sweetened condensed milk and butter to a small saucepan on medium heat. Cook for 7 minutes, stirring constantly. Condensed milk will slightly thicken. Reduce heat to medium low if there is too much bubbling. Remove from heat, stirring a few seconds until bubbling stops. Stir in chocolate chips until smooth.  
7. If using immediately, allow to cool slightly, but frost while it is at spreadable consistency. If frosting becomes difficult to spread, put back on heat and stir for a few seconds to soften.  
8. If using the next day, refrigerate frosting in a microwaveable bowl. When ready to use, microwave 15 second intervals to soften. If needed, add sweetened condensed milk or regular milk, 1 tsp. at a time, to bring frosting back to spreadable consistency.
9. Makes 8-10 servings.

Note

• To make chocolate curls, shave off pieces of a chocolate candy bar with a vegetable peeler. Make sure the cake is completely cool prior to adding chocolate curls as they will melt. The frosting recipe makes exactly enough to frost a 2 layer 8-inch cake. If you like more frosting, increase proportions 50%. 

Keywords:chocolate, cake batter, make ahead, chocolate frosting

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