Yellow Cake with Chocolate Buttercream Frosting

03.10.2018

Yellow Cake is one of those classic recipes we should all know how to make from scratch. This cake is soft and moist, with the perfect combination of density and fluff to it. And when you top with with a rich, melt-in-your-mouth chocolate buttercream frosting, you know it’s got to be good!

Slice of Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

Once you begin making cakes from scratch, you’ll realized there’s definitely no need to return to a box mix. No question, they’re just so much better.

They have more flavor, and I think they have a better texture too. Homemade cakes are much closer to (good) bakery quality cakes than the box mixes. I love making cakes, and of course I love eating them, especially this homemade yellow cake! It’s perfectly delicious!

Have you noticed I can’t stop swirling batters and frostings? It’s my stress reliever :). They are just so pillowy, smooth and fluffy, so how do I resist?

Yellow Cake Ingredients

  • All-purpose flour and cake flour
  • Baking powder and baking soda
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Vegetable oil
  • Egg and egg yolks
  • Vanilla extract
  • Buttermilk
  • 1 batch homemade chocolate buttercream frosting

Scroll below for printable recipe.

Yellow Cake batter from scratch mixed in bowl

How to Make Yellow Cake

  • Preheat oven to 350 degrees F. Line pans, butter and dust with flour.
  • Sift flours then whisk in add baking powder, baking soda and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy.
  • Blend in vegetable oil.
  • Mix in eggs one at time then blend in egg yolks and vanilla.
  • Mix in flour alternationg with buttermilk.
  • Divide batter among prepared cake pans and bake until set.
  • Cool in pans briefly, loosen from pans then invert onto wire rack to cool completely.

Mixed Chocolate Buttercream Frosting in Bowl

Can I Turn This Yellow Cake Recipe Into Cupcakes?

I haven’t tested this exact recipe as cupcakes before, but I’m sure that’d work fine! You’d likely need to bake the cupcakes for 18 – 22 minutes.

Do I Have to Use a Blend of Flours?

If you don’t bake a lot, I can understand why using both cake flour and all-purpose flour in this recipe may seem unnecessary. But trust me, you need the blend of flours to create a fluffy yellow cake!

Can I Use Another Type of Frosting?

Of course! This yellow cake recipe would pair nicely with a classic buttercream, as well as a strawberry buttercream frosting. Or a different flavor entirely!

Homemade Yellow Cake With Chocolate Frosting on Plate

Tips for the Best Yellow Cake

  • If you only have salted butter on hand, scale back the amount of salt you add to the cake batter.
  • Let the yellow cake layers cool completely before topping them with chocolate frosting.
  • Store this cake in an airtight container to keep it from drying out.

More Easy Cake Recipes You’ll Love:

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Print

Yellow Cake with Chocolate Buttercream Frosting

5 from 11 votes
This cake is soft and moist with the perfect combination of density and fluff to it, it's somewhere just between the two. And when you top with with a rich, melt-in-your-mouth chocolate buttercream frosting you know it's got to be good!
Servings: 14
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Cake

  • 1 1/4 cups (160g) all-purpose flour
  • 1 1/4 cups (135g) cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cups (356g) granulated sugar
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1/4 cup (2 oz) vegetable oil
  • 3 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 1 cup (8 oz) buttermilk
  • 1 batch chocolate buttercream frosting

Instructions

  1. Preheat oven to 350 degrees. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment. Lightly dust pans with flour and shake out excess, set pans aside.
  2. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Blend in vegetable oil. Mix in eggs one at time then blend in egg yolks. Mix in vanilla. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of bowl with a rubber spatula.
  4. Divide batter among prepared cake pans. Bake in preheated oven 25 - 29 minutes until toothpick inserted into center comes out clean. Cool in pans several minutes, run knife around edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool). Frost with chocolate buttercream once cool. 

Recipe Notes

Recipe source: Cooking Classy

  • Let the yellow cake layers cool completely before topping them with chocolate frosting. 
  • Store this cake in an airtight container to keep it from drying out. 
Nutrition Facts
Yellow Cake with Chocolate Buttercream Frosting
Amount Per Serving
Calories 643 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 23g 115%
Cholesterol 144mg 48%
Sodium 339mg 14%
Potassium 174mg 5%
Total Carbohydrates 76g 25%
Dietary Fiber 1g 4%
Sugars 56g
Protein 5g 10%
Vitamin A 20.9%
Calcium 6.6%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Yellow Cake
Calories: 643 kcal
Author: Jaclyn

113 comments

  • Theola t: How do U make this a three layer cake and can u just use cake flour April 18, 2019 at 12:07pm Reply

    • Jaclyn: You should be able to just divide the batter among three pans and reduce bake time a bit. Layers will be thinner, or you could do 1 1/2 the recipe.
      And you should be okay to use all cake flour I just like the blend because sometimes I feel like using all cake flour makes it a tad drier. April 18, 2019 at 12:42pm Reply

  • Teresa: Delicious! Came out perfect. March 21, 2019 at 6:40am Reply

  • Karen: I made this as a cake for one of our best friends and now I’m addicted! I want to now make it into cupcakes for my son’s party this weekend. Any tips/tricks to convert this to a cupcake version? March 6, 2019 at 12:22pm Reply

    • Jaclyn: The cake recipe should be the same I’d just adjust the baking time, probably about 18 – 23 minutes I’m guessing for cupcakes at 350. So glad you like the recipe! March 12, 2019 at 10:48am Reply

  • Marsela Bregu: Hi Jaclyn,

    I tried this recipe today, and oh my GOD this cake and chocolate frosting is so delicious, thank you so much. I will treasured it forever :-).

    Marsela Bregu March 3, 2019 at 1:48pm Reply

    • Brenda M.: I made this yesterday for my husband’s birthday and it is outstanding! I made it exactly according to the recipe except “made” my own cake flour. Just fabulous! April 1, 2019 at 11:52am Reply

  • Monica: Delicious!!! Cake and Icing. February 22, 2019 at 3:03pm Reply

  • Monica: Hello Jaclyn, You mentioned using flour and cake flour. Are you talking about the cake flour for baking or box cake flour? February 21, 2019 at 12:00pm Reply

    • Jaclyn: I believe they are the same? It is the cake flour for baking that generally comes in a box or bulk bins at the store. I use this https://www.pillsburybaking.com/products/softasilk-flour/softasilk. February 21, 2019 at 12:31pm Reply

      • Monica: Ok. Thank you. I’ve never used anything besides Cake Flour when baking from scratch. So I followed your receipt exactly and it’s in the oven. I will provide an update. Thanks for everything 😊 February 21, 2019 at 1:22pm Reply

        • Jaclyn: I hope you love it! February 21, 2019 at 2:12pm Reply

          • Monica: Hi Jaclyn,

            I made the cake. How do I insert a picture? I made a 3 layer cake. So, I made the two layers exactly as the recipe called for using 1/2 flour and 1/2 cake flour. Then I made another two layers using just the cake flour (Softasilk) which I normally use.

            I like using the cake flour. For me it came out just a little better, but your recipe was absolutely DELICIOUS. THE CAKE IS DELICIOUS and I just made the Icing and OMG!!! Cant wait to hear from my guest.
            Thanks so much. Please let me know how I can post a copy of the picture for others to see. February 22, 2019 at 3:01pm

          • Jaclyn: I’m so glad you enjoyed the recipe Monica! You can share a photo here: https://www.pinterest.com/pin/129056345548500587/ February 25, 2019 at 9:54pm

  • Miss B: This cake was Amazing!Moist delicious Perfect!This was my 1st yellow cake from scratch,I took it to a super bowl party and it was a Hit!I wouldn’t change a thing! February 5, 2019 at 5:22pm Reply

  • Melissa Wiggd: How long would you baked cupcakes? September 13, 2018 at 8:45am Reply

    • Jaclyn: Probably about 18 – 22 minutes. September 13, 2018 at 2:56pm Reply

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