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Bonnie Butter Cake

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Betty Crocker Kitchens
Updated May 7, 2025
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The moist, tender, and rich flavor of this yellow cake with chocolate frosting will remind you of those irresistible homemade cakes your mother or grandmother use to make. Butter lends its decadent flavor to both the cake and the frosting, creating a heavenly taste your fork can’t say no to.

From our Found Recipes cookbook, we brought this bonnie butter cake recipe back after we took a bite (ate the entire piece) and discovered its amazing taste and delightful texture. The cake is light and fluffy with a intoxicating vanilla-butter homespun flavor, and slices beautifully for serving. The silky-smooth chocolate frosting is as impressive as the cake itself, a decadent topping that perfectly complements this exceptional dessert. We dare you to take just one bite!

Our easy-to-follow bonnie butter cake recipe lets you create a single-layer cake perfect for casual gatherings, or a two-layer cake for special occasions like birthdays and anniversaries. Add your favorite sprinkles for a festive touch, customizing them to match any celebration.

Bonnie Butter Cake

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Servings 12
  • Ingredients 13
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Ingredients

Butter Cake

  • 2 3/4 cups Gold Medal™ All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter, softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups milk

Chocolate Butter Frosting

  • 1/2 cup butter, softened
  • 4 oz unsweetened baking chocolate, melted, cooled
  • 4 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • 3 to 4 tablespoons milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 13x9-inch pan or 2 (9-inch) round cake pans with vegetable shortening or spray with cooking spray; lightly flour .
  • Step 
    2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, mix 2/3 cup butter, the granulated sugar, eggs and 1 1/2 teaspoons vanilla with electric mixer on low speed, scraping bowl constantly, about 2 minutes or until light and fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, about half at a time. Beat on high speed 3 minutes. Pour into pan(s).
  • Step 
    3
    Bake 13x9-inch pan 45 to 50 minutes or round pans 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 13x9-inch cake completely in pan on cooling rack; cool rounds in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • Step 
    4
    In large bowl, beat 1/2 cup butter and melted chocolate with electric mixer on low speed until blended. Gradually beat in powdered sugar until blended. Beat in vanilla and 3 tablespoons of the milk. Add additional milk, 1 teaspoon at a time, beating on low speed until frosting is smooth and spreadable. Frost top of 13x9-inch cake or fill and frost layers with frosting.

Nutrition

Nutrition Facts are not available for this recipe

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