Introduction
Few desserts are as universally beloved as a classic Yellow Cake with Chocolate Frosting. The light and fluffy yellow cake, made with just a handful of simple ingredients like butter, flour, sugar, and eggs, is the ultimate nostalgic dessert. It’s often served at birthdays, holidays, and family gatherings—its buttery sweetness perfectly balanced by the rich, creamy chocolate frosting. Whether you’re an experienced baker or just starting, this recipe is a foolproof way to create a delicious, timeless cake that will impress any crowd.
In this recipe, you’ll learn how to bake a moist and tender yellow cake from scratch and top it with a luscious homemade chocolate frosting that will elevate every bite.
Ingredients:
For the Yellow Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk (or buttermilk for extra richness)
- 2 teaspoons vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar (confectioners’ sugar)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (more if needed)
- Pinch of salt
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium-high speed for about 3-4 minutes, or until light and fluffy. This step is crucial to achieving a soft, tender crumb in the cake.
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract. The batter may look slightly curdled, but this is normal at this stage.
Step 5: Alternate Adding the Dry Ingredients and Milk
Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, and mix just until combined after each addition. Be careful not to overmix, as this can lead to a denser cake.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, and the tops are golden brown.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely before frosting.
Step 7: Make the Chocolate Frosting
While the cakes are cooling, prepare the chocolate frosting. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy. Sift in the powdered sugar and cocoa powder, then beat on low speed until fully combined.
Add the vanilla extract and heavy cream, then beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tablespoon of cream at a time until you reach your desired consistency. Add a pinch of salt to enhance the chocolate flavor.
Step 8: Frost the Cake
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top using an offset spatula. Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake.
Step 9: Serve and Enjoy
Slice the cake into pieces and serve. Enjoy the moist yellow cake with its rich chocolate frosting—a perfect combination of flavors and textures!
Cooking Note:
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature for the best results. Room temperature ingredients blend more easily and create a smoother batter.
- Avoid Overmixing: Overmixing the batter can cause the cake to be dense rather than light and fluffy. Mix just until the ingredients are combined.
- Cake Pans: This recipe makes two 9-inch round cake layers, but you can also use a 9×13-inch rectangular pan if you prefer a single-layer cake. Adjust the baking time as needed for different pan sizes.
- Frosting Consistency: If your frosting is too thick, add more cream (one tablespoon at a time) to thin it out. If it’s too thin, add more powdered sugar.
Serving Suggestions:
- Classic Presentation: Serve this yellow cake with chocolate frosting as it is for a timeless treat.
- Toppings: Add extra flair by sprinkling the top with chocolate shavings, sprinkles, or a drizzle of caramel sauce.
- Ice Cream: Pair a slice with a scoop of vanilla or chocolate ice cream for an extra indulgent dessert.
- Fresh Fruit: Top the cake with fresh berries like strawberries, raspberries, or bananas to cut through the richness of the frosting.
Tips:
- Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake just before serving.
- Storing the Cake: This cake can be stored covered at room temperature for up to 2 days. If storing longer, refrigerate it for up to 5 days, but bring it to room temperature before serving.
- Freezing: Both the cake layers and the frosted cake can be frozen. Wrap the cake layers individually in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (Per Slice, Based on 12 Servings):
- Calories: 520
- Protein: 6g
- Sodium: 250mg
Conclusion:
This Yellow Cake with Chocolate Frosting is a true classic—soft, buttery, and indulgent. The combination of a light and fluffy yellow cake with rich, creamy chocolate frosting makes this dessert an instant hit at any gathering. Whether you’re making it for a birthday, holiday, or just to satisfy your sweet tooth, this recipe is a must-try for any baker. With simple ingredients and straightforward steps, you’ll have a delicious homemade cake that tastes like it came straight from a bakery.
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Yellow Cake with Chocolate Frosting Recipe
- Total Time: 50 minutes
Ingredients
For the Yellow Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk (or buttermilk for extra richness)
- 2 teaspoons vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar (confectioners’ sugar)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (more if needed)
- Pinch of salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium-high speed for about 3-4 minutes, or until light and fluffy. This step is crucial to achieving a soft, tender crumb in the cake.
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract. The batter may look slightly curdled, but this is normal at this stage.
Step 5: Alternate Adding the Dry Ingredients and Milk
Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, and mix just until combined after each addition. Be careful not to overmix, as this can lead to a denser cake.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, and the tops are golden brown.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely before frosting.
Step 7: Make the Chocolate Frosting
While the cakes are cooling, prepare the chocolate frosting. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy. Sift in the powdered sugar and cocoa powder, then beat on low speed until fully combined.
Add the vanilla extract and heavy cream, then beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tablespoon of cream at a time until you reach your desired consistency. Add a pinch of salt to enhance the chocolate flavor.
Step 8: Frost the Cake
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top using an offset spatula. Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake.
Step 9: Serve and Enjoy
Slice the cake into pieces and serve. Enjoy the moist yellow cake with its rich chocolate frosting—a perfect combination of flavors and textures!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sodium: 250mg
- Protein: 6g