Yellow Cake with Chocolate Buttercream Frosting Recipe

This classic Yellow Cake with Chocolate Buttercream Frosting is made with pantry staples like rich butter, eggs, tangy buttermilk, unsweetened cocoa powder, and pure vanilla extract. The result is a celebration-worthy dessert featuring a moist, buttery cake topped with a rich and fudgy chocolate frosting. Perfect for any birthday party or family gathering, this recipe makes a stunning two-layer cake that serves 12-16 people.

Yellow Cake with Chocolate Buttercream Frosting Ingredients

For the Yellow Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature

For the Chocolate Buttercream Frosting:

• 1 1/2 cups unsalted butter, softened
• 1 cup unsweetened cocoa powder, sifted
• 4 cups powdered sugar, sifted
• 1/2 cup milk or heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

How To Make Yellow Cake with Chocolate Buttercream Frosting

1. Prepare the oven and pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. For extra protection, you can also line the bottoms with parchment paper.
2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until the mixture is pale, light, and fluffy, about 3-5 minutes.
4. Add eggs and vanilla: Add the eggs and egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
5. Alternate wet and dry ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture, mixing only until the last streaks of flour disappear. Do not overmix.
6. Bake the cakes: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the cakes: Let the cakes cool in their pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely.
8. Make the buttercream: While the cakes cool, beat the softened butter in a large bowl until creamy. Sift in the cocoa powder and powdered sugar and mix on low speed until combined.
9. Finish the frosting: Add the milk, vanilla extract, and salt. Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, airy, and smooth.
10. Assemble the cake: Place one cooled cake layer on a cake stand or serving plate. Spread about 1.5 cups of frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.

Recipe Tips

• Use Room Temperature Ingredients: This is the key to a smooth, uniform batter. Room temperature butter, eggs, and buttermilk emulsify much better, which creates a light and tender cake crumb.
• Don’t Overmix the Batter: Once you start adding the flour, mix on the lowest speed and only until it is just incorporated. Overmixing develops the gluten in the flour, which can result in a tough, dense cake.
• Sift Your Dry Ingredients: For the smoothest possible frosting and cake, always sift your powdered sugar, cocoa powder, and flour. This removes any lumps and helps everything dissolve and combine more easily.
• Level Your Cake Layers: For a beautiful, professional-looking cake, use a long serrated knife to carefully slice off the domed tops of the cooled cake layers before frosting. This creates a perfectly flat and stable surface for stacking.

What To Serve Yellow Cake

This classic cake is a complete dessert all on its own. It is perfectly accompanied by a simple glass of cold milk or a hot cup of coffee, which cuts through the sweetness of the frosting. For a birthday party or special celebration, serve a generous slice with a scoop of creamy vanilla bean ice cream.

How To Store Yellow Cake Leftovers

• Refrigerate: Store the frosted cake in a cake keeper or covered with a tent of aluminum foil in the refrigerator for up to 5 days. For the best flavor and texture, allow a slice to sit at room temperature for about 20-30 minutes before serving.
• Freeze: Unfrosted, cooled cake layers freeze beautifully. Wrap each layer tightly in two layers of plastic wrap and then a layer of aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.

Yellow Cake with Chocolate Buttercream Frosting Nutrition Facts

• Serving Size: 1 slice (recipe makes 16)
• Calories: 488 kcal
• Total Fat: 27g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 285mg Total
• Carbohydrate: 59g
• Dietary Fiber: 2g
• Sugars: 43g
• Protein: 5g

Frequently Asked Questions

• Can I make this in a 9×13-inch pan? Yes, this recipe works perfectly as a sheet cake. Pour the entire batter into a greased and floured 9×13-inch baking pan. The baking time will be longer, typically around 40-45 minutes.
• Why is my buttercream frosting gritty? A gritty texture is usually caused by undissolved powdered sugar. To prevent this, always sift your powdered sugar and beat the frosting on medium-high speed for a full 3-5 minutes. This ensures the sugar crystals dissolve completely, creating a silky-smooth texture.
• Can I make cupcakes from this recipe? Absolutely. This recipe will yield about 24 standard-sized cupcakes. Line a muffin tin with paper liners, fill each liner about 2/3 full with batter, and bake at 350∘F (175∘C) for about 18-22 minutes.
• What is the role of buttermilk in yellow cake? Buttermilk is acidic, which helps to break down the gluten in the flour, resulting in a more tender and softer cake crumb. It also provides a subtle tangy flavor that balances the sweetness of the cake.

Try More Recipes:

• Yummy Slice-and-Bake Cookies Recipe
• Zucchini Cake Recipe
• Low-Fat Banana Waffles Recipe