Best Homemade Yellow Cake with Chocolate Frosting

slice of cake on two stacked plates with cake behind and flowers around.

Best Homemade Yellow Cake with Chocolate Frosting

A classic dessert, now made FROM SCRATCH: a moist and fluffy yellow cake with a hint of vanilla, topped with a layer of rich, decadent chocolate buttercream frosting. This cake is perfect for any and every occasion. Simply delicious!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings: slices

Calories: 742kcal

Ingredients

Cake

2⅛ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon baking soda
⅔ teaspoon salt
1⅛ cups unsalted butter room temperature
1⅛ cups granulated sugar
4 large eggs room temperature
3 large egg yolks room temperature
1¾ teaspoon vanilla extract
1 cup buttermilk room temperature

Frosting

5½ cups powdered sugar sifted
1⅓ cups cocoa powder sifted
⅔ teaspoon salt
1 cup unsalted butter room temperature
⅞ cup whole milk room temperature
1 Tablespoon vanilla extract

Instructions

Heat oven to 350℉/177℃.
Spray two 8-inch round pans with baking spray. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
In the bowl of an electric mixer fitted with a flat beater, beat butter and sugar until creamy, about 1-2 minutes, scraping bowl as necessary.
Beat in eggs and yolks, one at a time, beating well after each addition, scraping sides and bottom of bowl as necessary.
Beat in vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Divide between prepared pans.
Bake for 25 minutes, or until cake test done.
Allow to cool in pan before turning out.

Frosting

Sift powdered sugar, cocoa powder, and salt together in a large bowl. Set aside.
With an electric mixer fitted with the paddle attachment, beat butter until creamy.
Add cocoa mixture alternately with milk, scraping down sides and bottom of bowl as necessary.
Stir in vanilla.

Assembly

Level cake layers, if necessary.
Place one layer on serving plate.
Spread ⅓ of the frosting on top.
Top with second layer.
Spread remaining frosting on top and sides.

Notes

Storing Your Yellow Cake:

For short-term storage:

Cover the leftover cake tightly and store at room temperature for up to 1 day or in the fridge for up to 5 days.

Making Ahead:

Prepare the cake through step 9. Wrap the individual cooled cake layers tightly with plastic wrap and keep at room temperature for a day or freeze up to 3 months. If frozen, bring to room temperature then continue with step 10. The frosting can also be made 1-2 days ahead of time. Just cover tightly and refrigerate. Remember to also bring the frosting to room temperature before beating on medium speed for a few seconds to ensure it’s creamy and spreadable again. You may need to add a small splash of milk.

The frosted cake also freezes well! Up to 3 months, when stored properly. Thaw overnight in the fridge, then bring to room temperature or serve cold.

Tips For Making The Best Yellow Cake:

Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature (about 70°F/21°C) for a smooth batter.
Salt substitution: If using salted butter in the cake or frosting, reduce the salt in the recipe to ⅓ teaspoon each
.Avoid overmixing: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
Baking time: Keep a close eye on the cake as it bakes. It's done when a toothpick or cake tester inserted into the center comes out clean.
Cooling completely: Allow the cake layers to cool completely before frosting to prevent the frosting from melting!

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