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 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 that 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 out a method where the batter can be made a day ahead and baked on the day of. This 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 ingredients 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 prefer to make it fresh. It is made with sweetened condensed milk, butter, and chocolate chips on the stovetop. This thick, rich frosting is 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. The 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 by adding 1/3 of the flour and then the 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 temperature for 20 minutes to come to room temperature. It will bake more evenly than if it were cold. Line the inside of two 8-inch cake pans with parchment paper. Grease and flour pans. 
4. Sprinkle 1/2 of the baking powder EVENLY through a small fine mesh sieve over the top of the batter. Gently fold the batter to bring the contents 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 the 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 the sides, then the top, and add chocolate curls to the top.

To Make Frosting:

6. Add sweetened condensed milk and butter to a small saucepan over medium heat. Cook for 7 minutes, stirring constantly. The condensed milk will thicken slightly. Reduce the heat to medium-low if there is too much bubbling. Remove from heat, stirring for 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 a spreadable consistency. If frosting becomes difficult to spread, put it back on the heat and stir for a few seconds to soften.
8. If you plan to use the frosting the next day, refrigerate it in a microwaveable bowl. When ready to use, microwave it for 15 seconds to soften. If needed, add sweetened condensed milk or regular milk, 1 teaspoon at a time, to bring the frosting back to a spreadable consistency.
9. Makes 8-10 servings.

Note

• Shave off pieces of a chocolate candy bar with a vegetable peeler to make chocolate curls. Ensure the cake is completely cool before 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 the proportions by 50%.

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

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