Mom It Down: Vanilla Cake with Chocolate Frosting.

In anticipation of the “Storm of the Century”, I was in a baking mood this weekend. Well, the storm never came, but the baking sure did. I baked a few things. And I was very pleased with both outcomes. This week, I’ll feature the cake.

I am a little surprised with how well this turned out because I combined three recipes into one. And, if you skip the whole melted white chocolate part, it’s super easy.

The recipe below features melted white chocolate. Had my husband not been home, I probably would have omitted this step because it requires watching the stove more than my son.

What you will need:

  • 9 x 9 cake pan
  • mixer


  • 1 cup white sugar
  • 1/2 cup unsalted butter (8 tablespoons)
  • 2 eggs (best at room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 – 3 oz. melted white chocolate (optional)

Mom it Down!

The Cake

Preheat your oven to 350.

Grease a 9 x 9 cake pan.

Put half stick butter in the mixer and let that sit until it’s nice and melty. Add your sugar. Cream those two together.

Add eggs, one at a time.  Add vanilla extract.

If you have a double boiler, melt the white chocolate. I do not. So I used a Pyrex measuring cup and a pot of boiling water.

It did the trick quite nicely.

Add flour and baking powder intermittently with the milk and melted white chocolate.

Give that a good mix to make sure it’s all creamed together.

Pour that into a cake pan. You’re done!

Bake for 30 – 40 minutes. (I checked mine at 30 and gave it just a few more minutes until it was nice and golden.

The Icing

I have a confession. Yesterday, whenever I set out to make this cake, I wasn’t going to make my own icing. I know! Terrible. You see, I haven’t had much luck with icing. Aside from the vegan icing I made for the cupcakes last year, I haven’t been too pleased with the outcome. I’ve made some ganache and it just didn’t appeal to me enough to do it again. Plus, I always end up with too much and then having to throw it out. I thought I’d just have Toby Joe pick me up some trashy store-bought icing. He did.

The biggest mistake one can make in this instance is to read the ingredients as well as the nutritional information. Needless to say, I immediately looked to the Internet in search of yet another chocolate icing recipe; one I could make with what I had available. I found one on All Recipes and modified it ever so slightly. It’s nothing short of awesome. No lie. It’s great stuff.

What you will need

  • Mixer


  • 2 3/4 cups confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons milk (add more if you need to)

In a bowl, combine sugar with cocoa powder.

In mixer, beat your butter until it’s creamy. (You’ll want this to be as close to room temperature as possible.)

Add flour and cocoa powder mixture intermittently with the milk. If you need to, you can add more or less milk to reach the desired consistency.

Add that to cooled cake. You’re done!

Give the child the spoon to lick.

This cake rules. I have one fan for life.

Overcoming Obstacles

Again, if you don’t have the time or desire to melt chocolate, I recommend skipping that step altogether. I can’t imagine it would matter too much. I only added it to mine to give it a little more vanilla flavor.

I haven’t personally tried with this recipe, but I bet you can freeze the batter and bake it at a later date. I have done this with cupcakes in the past and have had success with it. That way, you can split the two steps especially if you don’t have someone around to amuse the little one. You’ll just want to make sure it’s thawed entirely before baking. (Do not quote me on this as I haven’t tried yet!)


I imagine that this recipe would go great with a vanilla frosting. Also, feel free to make cupcakes. But I reckon you’ll want to lower the baking time down to 20 – 25 minutes.

Doubling this recipe is an option as well if you wish to make a layered cake.

Also, vegans! I cracked open a bloody egg on Saturday night while making pancakes for Em and damn near vomited into the bowl I was using. I know what eggs are. I know where they come from and what they become if we don’t snatch ’em up right away, but I try and block all of that out most of the time. (This is something I can’t do with most meats.) Anyway, staring at bloody egg was not something I dealt with all that well. I am seriously considering giving up eggs and dairy, so I may try a vegan version of this next. I can’t imagine it’d be that hard. But who knows?


  1. oh yes, do veganize this recipe please!! We have finally taken the final step and given up eggs and dairy, not as hard as I imaged it would be. I would love to see Vegan recipes on here as I pretty much visit every day!


  2. This sounds amazing. I’m so going to try this!


  3. I second the yuck factor of the bloody egg. I gave up pretty much all dairy as I can’t tolerate it well…except for cheese everynow and then. Cake looks delicous! will definatly try this recipe out…Thanks for helping me become a better baker. I am not much of a cook either haha


  4. Yeah. Gross.

    Unfortunately, I don’t think I’ll ever go all the way vegan because I do eat fish. I’ll likely always eat fish.

    I’ll try this vegan though and get back to you.


  5. I’m also considering becoming vegan and a cook. I can hardly cook, everything I make turns out terribly wrong. I envy my sister and often make her do me stuff, yeah, I’m older. Anyway, I also had an accident with an egg before. I couldn’t stand it for another MONTH.


  6. My best advice for (home) vegan cooks: make sure you have at least three *real* colors in every meal you cook. Otherwise you’ll end up eating nothing but beige (starch, mostly). I did it for something like 10-12 years, so trust me…


  7. I was a vegan for a good long while, but after my gastric bypass, my body could NOT tolerate it. I was constantly anemic, had vitamin deficiencies, etc. I eat vegan a few times a week now, but I really miss it and feel incredibly guilty. I make sure I give thanks to the animals I eat…I don’t think that makes it better though.

    But to your point, yeah, eggs are disgusto.


  8. I live in the south and come from a farming family but I totally understand how you feel; I have always hated the idea of eggs and meat. Nothing is grosser than a bloody egg! I could totally be a vegetarian if it were just me but, unfortunatley my husband and son are carnivores UG so it would involve cooking two seperate meals. Cheese on the other hand I could never give up, gross as it may be it taste heavenly :)


  9. @MommaA

    They make some really great vegan cheeses. They taste different at first, but just like diet soda, etc., you get used to it and then you love it just as much.


  10. Would love to see you do this vegan – yum. (More so because my girl is diary/egg-allergic but same resulting recipe.) In general I haven’t had the best luck using ener-g with cake mixes, but I haven’t tried from scratch.


  11. I highly recommend the Vegan Cupcakes Take Over the World book – I love cooking from it, no weird ingredients and so far, the recipes have all turned out. Take that milk and eggs! I still miss cheese. Stupid allergies.


  12. Hey Mihow/Tobyjoe, have either of you tried a 100% raw diet?? Just curious.
    p.s. Tobyjoe, as common sense as your comment about eating 3 “real”colors seems, I NEVER thought of vegan meals that way, My main concern was to make sure there was no meat, dairy etc etc. This is seriously going to change the way I look at my meals. Thanks!


  13. this cake looks divine…i may need to try it soon. and your little one was so convincingly portraying ‘yummy!”


  14. Good LORD that looks delicious!

    Your son is beautiful :)


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