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Chocolate Yeast Cake

Chocolate Yeast Cake
A moist and light chocolate yeasted cake topped with rich brown butter frosting.
Yield 1 cake




  • 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/4 cups milk
  • 1/4 cup water
  • 1 cup shortening
  • 2 squares unsweetened chocolate (melted)
  • 1 teaspoon vanilla
  • 3 large eggs


  • 1/4 cup butter or margarine
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1/2 teaspoon vanilla


  • Preheat oven to 350°F
  • In large mixer bowl, combine flour, yeast, brown sugar, sugar, soda and salt; mix well. In saucepan, heat milk and water to 120-130°F; add to flour mixture. Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened; beat 2 minutes at medium speed.
  • Pour into greased Bundt pan (or 13 x 9-inch pan which has been greased on the bottom only). Cover; let rise in warm place 30 minutes.
  • Preheat oven to 350°F while cake is rising.
  • Bake for 45 to 50 minutes until top springs back when touched lightly in center. Cool completely. If baked in Bundt pan, remove cake and place on a cake plate or dish. Frost or drizzle with Brown Butter Frosting.
  • Make frosting: Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency, adding more powdered sugar or milk to get desired consistency.


Photo by Lora Giorgi.

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Review & Comments

David | Reply

5 stars
I was interested in making a special cake as a gift for a friend and found this receipt for a Bundt cake. I’ve never used yeast in a cake before. Was very pleased with the results. It reminded me of a homemade German Chocolate cake. Very moist and soft, with no aftertaste. I did substitute buttermilk for the milk and black coffee for the water. I also added an additional egg. I let the cake rise for 1 hour before baking. The results were excellent.

edwina | Reply

5 stars
this recipe changes all the rules. I, being a type 1 diabetic, have always been avid about finding recipes you can make without sugar. Well, this cake changes the rules. I just made the most delicious chocolate bundt cake with splenda and this recipe. I also ran out of bleached flour, everyone knows cakes should never be made with unbleached flour, all i had was gold medal unbleached flour. I used it. I was delighted to see the end product, I could not tell it waqs made with splenda and not sugar, being yeast raised, but i knew i’d get that off taste of bread but it makes splenda and sweet n low bake acceptably raising with yeast. My cake, when i tasted it, was so light and fluffy i could not believe i was eating a sugar free cake. There was no off taste whatsoever. Came out just as though I used bleached cake flour. Fine moist crumb and so tasty too. Now if you’re doing this for reduced calories, bear in mind all the lard and eggs in this recipe even with nothing to sweeten it, it’s gonna be very fattening. Oh, but so good!!!! I’d think it was from duncan hines or betty crocker if i didn’t know. If you want to bake a cake with no sugar, this is the one to go with. I simply used 2 cups of splenda in place of all the sugar. Now if you were making this cake by the layer, you could frost it with whipped cream and cocoa sugar free, and it would be so delightful, without all that pure white and deadly sugar. Just remember, there are 48 calories and 3 grams of carbohydrates in each cup of splenda.

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