Description
This Yellow Cake with Chocolate Frosting is a moist and rich classic dessert that’s incredibly irresistible. The tender, buttery yellow cake layers are perfectly complemented by a smooth, creamy chocolate buttercream frosting, making it a perfect treat for any celebration or simply a delightful homemade dessert.
Ingredients
Scale
Yellow Cake
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup salted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
Chocolate Buttercream Frosting
- 1 ½ cups salted butter, softened to room temperature (3 sticks)
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- ⅓ cup milk or cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper circles to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 ½ teaspoons baking powder, and ¾ teaspoon salt. Set this mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat ¾ cup softened salted butter with 1 ½ cups granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides as needed to ensure even mixing.
- Add Eggs and Vanilla: Add 3 large eggs one at a time to the butter mixture, beating well after each addition. Then mix in 2 teaspoons vanilla extract until combined.
- Alternate Adding Flour Mixture and Milk: Add the dry ingredients and 1 cup whole milk alternately to the wet mixture, about a third of each at a time. Mix just until combined after each addition to avoid overmixing.
- Divide Batter and Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. For 9-inch pans, bake for 23-27 minutes; for cupcakes, bake 18-21 minutes.
- Cool the Cakes: Remove from oven and cool in pans for 10 minutes. Run a sharp knife around the edges to loosen and carefully turn the cakes out onto a wire rack to cool completely.
- Level the Cakes: Once cooled, trim the tops of the cakes to make them level for even layering and frosting.
- Prepare Frosting: In a large bowl, beat 1 ½ cups softened salted butter with 1 cup unsweetened cocoa powder until smooth and creamy.
- Add Powdered Sugar and Milk: Gradually add 5 cups powdered sugar, one cup at a time, along with 1 tablespoon of milk or cream per addition. Mix well and scrape bowl sides as needed for an even texture.
- Flavor and Adjust Frosting: Add 2 teaspoons vanilla extract and a pinch of salt; mix thoroughly. Adjust consistency with additional powdered sugar or milk as desired for spreading.
- Frost the Cake: Use the prepared chocolate buttercream to frost the cooled, leveled yellow cake layers. Decorate as desired, such as with sprinkles.
Notes
- Storage: Keep the cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day, or refrigerate for up to 7 days. Bring to room temperature before serving for best texture and flavor.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
