Grandmother Grout’s Cake

Introduction

This two-layer cake pairs a tender, milk-based crumb with a fudgy chocolate frosting that sets to a soft, spreadable consistency. The frosting cooks to the soft-ball stage, which takes just a few minutes and gives you a small window to spread it while warm—timing matters here, so watch the thermometer or use the cold-water test. Expect a classic, straightforward cake that works for everyday dessert or a simple celebration.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus cooling)
• Servings: 8–10

Ingredients

Cake

• 1 tbsp butter
• 1 cup granulated sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 pinch salt
• ¾ cup milk
• 1 egg

Frosting

• ¾ cup granulated sugar
• 3 oz bittersweet chocolate, melted
• ¾ cup milk

Instructions

Cake

1. Cream together the butter, sugar, baking powder, salt, and flour
2. Add the milk.
3. Beat the egg and fold in.
4. Divide batter between 2 greased and parchment-lined 8-inch (20 cm) round cake pans.
5. Bake about 20-25 minutes at about 350°F (175°C).
6. Cool completely before frosting.

Frosting

1. Combine all frosting ingredients in a saucepan.
2. Heat over medium heat, stirring to dissolve everything.
3. Cook to the soft ball stage.
4. Cool slightly, and spread at once over the cake.

Variations

• Chocolate cake layers: Replace ¼ cup of the flour with unsweetened cocoa powder for deeper chocolate flavor in both layers, which pairs beautifully with the fudgy frosting.
• Coffee-forward frosting: Dissolve 1 tablespoon instant coffee powder into the milk before combining with the sugar and chocolate; this sharpens the chocolate flavor without adding distinct coffee taste.
• Vanilla undertone: Add ½ teaspoon vanilla powder to the cake batter for subtle warmth without changing texture.
• Thinner frosting: If you prefer a glossier, more pourable frosting, use ⅞ cup milk instead of ¾ cup—you’ll still hit soft-ball stage but spread more easily.
• Single-layer sheet cake: Pour all batter into one 9×13-inch pan and bake 28–32 minutes; frost directly in the pan for a simpler presentation.

Tips for Success

• Cream the butter and sugar thoroughly before adding other dry ingredients; this aerates the batter and creates a lighter crumb.
• When folding in the beaten egg, use a spatula and work gently to preserve air bubbles—don’t overmix.
• Let the cake layers cool completely on a wire rack before frosting; warm cake will melt the frosting and cause sliding.
• Use a candy thermometer to hit soft-ball stage (236–240°F) accurately; if you don’t have one, test by dropping a small spoonful into ice water—it should form a soft, pliable ball.
• Spread the frosting while it’s still warm and pliable; once it cools below 110°F, it becomes stiff and hard to work with.

Storage and Reheating

FAQ

Can I make the cake layers ahead and frost the next day?

Yes. Bake and cool the layers completely, then wrap each in plastic wrap and store at room temperature overnight, or refrigerate up to 3 days. Make the frosting fresh the day you assemble the cake.

What if my frosting is too thick to spread?

Can I use cocoa powder in place of melted chocolate in the frosting?

Cocoa powder is drier and more bitter; use 3 tablespoons unsweetened cocoa powder plus 2 tablespoons melted butter mixed into the sugar and milk for a similar chocolate flavor and silky texture.

How do I tell when the cake layers are done baking?

A toothpick inserted into the center should come out with just a few moist crumbs (not wet batter). The edges should pull slightly away from the pan sides.