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

Once you make 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. Homemade cakes are much closer to (good) bakery quality cakes than the box mixes.

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I love making cakes and of course I love eating them, especially this one! 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 batter from scratch mixed in bowl

Ingredients for Yellow Cake

  • 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

Scroll below for printable recipe.

Mixed Chocolate Buttercream Frosting in Bowl

How to Make Yellow Cake

  • Preheat oven to 350 degrees. 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.

Homemade Yellow Cake With Chocolate Frosting on Platge

More Delicious Cake Recipes You Might Like

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Yellow Cake with Chocolate Buttercream Frosting

5 from 6 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!
Course: Dessert
Cuisine: American
Keyword: Yellow Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 14
Calories: 643 kcal
Author: Jaclyn

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

Chocolate Buttercream ( recipe link below)

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. Store in an airtight container.
  5. For the Chocolate Buttercream Frosting follow link HERE.

  6. Recipe source: Cooking Classy
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.

98 comments

  • 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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