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*
Fat 36g55%
Saturated Fat 23g144%
Cholesterol 144mg48%
Sodium 339mg15%
Potassium 174mg5%
Carbohydrates 76g25%
Fiber 1g4%
Sugar 56g62%
Protein 5g10%
Vitamin A 1045IU21%
Calcium 66mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Yellow Cake
Calories: 643 kcal
Author: Jaclyn

121 comments

  • Suzanne: Where is the recipe for the chocolate buttercream?? July 24, 2019 at 11:18am Reply

  • LORI R MELLONS: Thank you so much Jaclyn. I went out and bought 2 extra 9 inch pans so I can double your recipe and make 4 colors of Purple. I am legally blind so this cake will be a challenge as I am making it for my step daughters 24th birthday. July 19, 2019 at 12:28pm Reply

    • Jaclyn: Best of luck to you! I hope you love this recipe! July 22, 2019 at 11:06pm Reply

  • LORI R MELLONS: I am looking to make a 4 or 5 layers ombre cake that is 8 inch. I think if I double the recipe I should be ok and just measure out even amounts in my pans July 17, 2019 at 6:04pm Reply

    • Jaclyn: If you did a 5 layer cake that should be okay, I don’t think it would fit into just 4 8-inch pans if doubled. July 17, 2019 at 6:19pm Reply

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