Yellow Cake with Chocolate Frosting: A classic and delicious dessert made with a light, fluffy buttery cake and rich chocolate frosting.
Yellow cake with chocolate frosting is a classic dessert that never goes out of style. This sweet and buttery cake is made with simple ingredients. Whether you’re looking for a birthday cake or just a sweet treat to enjoy with your afternoon coffee, yellow cake with chocolate frosting is sure to hit the spot. Plus, with its timeless appeal and universal popularity, it’s a dessert that’s sure to please any crowd. So if you’re looking for a classic dessert that’s easy to make and always delicious, give yellow cake with chocolate frosting a try!
Also, here are additional recipe ideas for you to try out!
- Chocolate Peanut Butter Marshmallow Cake
- Graham Cracker Cake with Cake Batter Buttercream
- Strawberry Funfetti Cake With Real Strawberries
Jump to:
Why you need to make this Yellow Cake with Chocolate Frosting?
- It’s a classic and beloved dessert that’s always a crowd-pleaser.
- The combination of sweet, buttery cake and rich, chocolatey frosting is a match made in heaven.
- Chocolate is a rich and indulgent flavor that pairs perfectly with a sweet buttery cake.
- Easy to make with only two elements!
Ingredient check list!
Additionally, are some ingredients that you will need for this recipe that you may not have in your pantry. For a full list, check out the recipe card for below.
- Cake flour – The base of the cake batter, which makes the cake tender and soft!
- Baking powder and baking soda: Leavening agents that help the cake rise and become light and fluffy.
- Salt: Adds flavor and balances the sweetness of the cake.
- Unsalted butter: Provides richness and flavor to the cake batter. Make sure you butter is room temp!
- Granulated sugar: Sweetens the cake batter and helps create a light and tender crumb.
- Eggs: Help bind the ingredients together and provide structure to the cake. I use large or extra large eggs. The eggs will also need to be room temp!
- Pure vanilla extract: Adds flavor and enhances the sweetness of the cake.
- Butter extract: This is used to impart the rich, creamy taste of yellow cake. You can find the one I used here
- Buttermilk: Adds moisture and richness to the cake batter. I like to use full fat, but you can use whatever you find at the store!
- Chocolate – I used 87% chocolate that I got from trader joes, but you can use whatever dark or semi sweet you want!
Tips for making the best cake layers
Importantly, I use my kitchen aid which I got from here. Here is the pan I used.
- Use room temperature ingredients, especially butter, as it creams better and more easily incorporates air into the batter.
- Sift together the dry ingredients, such as cake flour, baking powder, baking soda, and salt, to ensure even mixing and to prevent lumps.
- Cream the butter/oil and sugar together until light and fluffy, usually around 3-5 minutes on medium-high speed using a stand mixer or hand mixer.
- Add the eggs one at a time, beating well after each addition, and scrape down the bowl occasionally to ensure even mixing.
- Alternate adding the dry ingredients and wet ingredients, such as milk or buttermilk, starting and ending with the dry ingredients, and mixing until just combined.
- Don’t over mix the batter, as this can lead to a tough cake with a dense texture.
- Preheat the oven 20- 30 minutes before you start baking
- Bake the cake layers at the appropriate temperature and time, usually around 325°F for 28-31 minutes, or until a toothpick inserted in the center comes out clean.
FAQ – Yellow Cake With Chocolate Frosting
How do I ensure that my cake turns out moist and tender?
Be sure to measure the ingredients accurately and not overmix the batter, as this can cause the cake to become dry and tough. Use room temperature ingredients, as this can help ensure that the batter comes together smoothly.
Can I make the cake and frosting ahead of time?
Yes, you can make the cake and frosting ahead of time and store them separately in airtight containers in the fridge. When ready to use, bring them to room temperature before assembling the cake.
How should I store the cake after it’s been assembled?
Store the assembled cake in the fridge, covered with plastic wrap or a cake dome, to keep it fresh. Let it sit at room temperature for a bit before serving.
Can I make a gluten-free version of yellow cake with chocolate frosting?
Yes, you can use a gluten-free flour blend instead of cake-flour to make a gluten-free yellow cake.
What sprinkles did you use?
I have complied a list of all my favorite sprinkles, I will list them below!
Fun sprinkles to add to the top
Storing and freezing
To store this yellow cake with chocolate frosting, start by covering it with plastic wrap to keep it fresh. It is important to store the cake in the refrigerator as both the cake and frosting contain perishable ingredients! When you are ready to serve the cake, allow it to come to room temperature for a bit before cutting into it, as it will be easier to slice and have better texture.
Freezing – Yellow Cake With Chocolate Frosting
To freeze cake slices, wrap each slice individually in plastic wrap, then place them in an airtight container or freezer bag; when ready to enjoy, let the slices thaw in the refrigerator or at room temperature.
How to serve: Use a long, serrated knife to make a straight cut down the center of the cake, then make additional cuts perpendicular to the first cut, dividing the cake into even slices. My husband like to eat all his cake in a bowl of milk! For the best results, serve this at room temperature!
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Recipe
Yellow Cake with Chocolate Frosting
Ingredients
For the Cake
- 1 cup unsalted butter room temperature
- ¼ cup g canola oil
- 1 teaspoon salt
- 1 ¾ cups g granulated sugar
- 4 whole eggs room temperature
- 2 eggs yolks room temperature
- 3 cups cake flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream room temperature
- ¼ cup buttermilk room temperature
- 1 teaspoon clear vanilla extract
- 1 teaspoon butter extract
For the chocolate buttercream
- 2 cups unsalted butter slightly chilled
- 6 cups powdered sugar sifted
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 10 ounces semi sweet or dark chocolate
Instructions
For the cake
- Preheat the oven to 325 degrees. Prepare three 8-inch or four 6-inch round cake pans by lightly spraying the bottom of the pan with cooking spray. Line with parchment paper and spray again. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
- Add the whole eggs, and egg yolks one at a time, beating on medium speed after each addition. I usually beat each egg for about 30 seconds. Scrape the bowl after each addition. Once all the eggs/egg yolks are added, beat for 30 more seconds.
- Add the sour cream, butter extract, and vanilla. Beat on medium low speed for a minute. If the mixture looks clumpy, don’t worry, once you add the flour mixture it will smooth out.
- Turn the mixer on low and add half of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add the rest of flour and the rest of the buttermilk. Mix just until a few streaks of flour remain. With a rubber spatula, gently mix the bottom and the sides of the mixture!
- Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 28-32 minutes or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
- Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
- When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost.
For the chocolate buttercream
- In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.
- In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside and let it cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
- Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.
- Add the powdered sugar, vanilla, and salt. Mix on low until combined, then turn the mixer to medium high and beat for 3 minutes.
- With a wooden spoon or rubber spatula, beat by hand to mix out any air pockets.
Assembly
- Place the first cake layer, top side up. Add about 1 cup of frosting. Use an off set spatula to spread over the cake layer as evenly as possible to the edges of the cake.
- Repeat this step until you get to the final cake layer, which you will lay top side down.
- Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
- After the crumb coat is set, apply the rest of the buttercream. I used Wiltons 8B to obtain the shells.
- This cake is served best at room temperature. Wrap the cake in plastic wrap and it can be stored in the fridge for up to 5 days. You can also wrap each individual slice in plastic wrap and store in the freezer for up to 30 days.
Michelle Thompson says
I’ve been looking for a really great yellow cake with chocolate frosting recipe, and here it is!! The cake is dense, buttery, not too sweet, and this dark chocolate frosting is to die for!