This homemade yellow cake with chocolate frosting is soft, buttery, and perfect for birthdays or any special occasion. Made with buttermilk for a moist texture, this easy two-layer cake is a must-try!
There’s something undeniably special about a classic yellow cake with chocolate frosting. It’s the ultimate celebration cake—simple, nostalgic, and absolutely delicious. This recipe is soft and moist with a rich, buttery flavor, all topped with a luscious chocolate frosting. Whether you’re making it for a birthday or just because, this cake is sure to be a favorite!
Why This Is The Best Yellow Cake Recipe
- Perfect texture. Buttermilk and a mix of butter and oil make this cake both tender and flavorful.
- Rich chocolate frosting. A smooth, deeply chocolatey buttercream that pairs beautifully with the cake.
- Approachable and easy. No complicated steps, just straightforward baking with big results.
What You’ll Need
For the cake:
- All-purpose flour – The base for a sturdy yet tender crumb. Measure using a digital kitchen scale or the spoon and level method for accuracy. Learn more: How to Measure Flour
- Baking powder & baking soda – The perfect combination for a balanced rise. Not sure if yours are fresh? Here’s how to test them.
- Salt – Enhances flavor. I almost always bake with table salt.
- Unsalted butter & neutral oil – Butter for flavor, oil for extra moisture. I use either vegetable or canola oil, but another neutral oil like sunflower grapeseed should work, too.
- Granulated sugar – Provides sweetness and structure.
- Eggs – Give the cake structure and richness. Let these come to room temperature before mixing.
- Vanilla extract – A must-have for classic yellow cake flavor. Use a good quality store-bought or homemade vanilla extract.
- Buttermilk – Ensures a soft, moist texture. I recommend using buttermilk if possible, but you can make a substitute in a pinch.
For the frosting:
- Unsalted butter – Creates a rich, creamy base.
- Confectioners’ sugar – Sweetens and thickens the frosting. This is also labeled as powdered sugar or 10X sugar.
- Cocoa powder – For deep chocolate flavor. Use a good quality cocoa powder for the best flavor.
- Salt – Balances the sweetness.
- Heavy cream – Adds smoothness and the perfect texture. Look for either heavy cream or heavy whipping cream.
- Vanilla extract – Rounds out the flavor.
How to Make Yellow Cake with Chocolate Frosting
Make the cake:
- Prepare for baking. Heat the oven to 350°F. Grease, flour, and line two 8- or 9-inch cake pans.
- Combine dry ingredients. Whisk together flour, baking powder, baking soda, and salt.
- Start mixing. Beat the butter and sugar, then mix in the oil. Add each egg, followed by the vanilla.
- Finish mixing. Mix in the dry ingredients, alternating with the buttermilk. Mix just until combined.
- Bake. Divide the batter between the pans, and bake.
- Cool. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely.
Make the frosting and assemble:
- Start mixing. Beat the butter until smooth and creamy.
- Add remaining ingredients. Sift together the sugar, cocoa, and salt. Gradually add to the butter, along with the cream and vanilla. Finish mixing on medium-high until light and fluffy.
- Frost the cake. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides of the cake. Smooth out the frosting and decorate as desired. Serve and enjoy!
Tips for Success
- Temperature matters. Ensure your butter is softened, and your eggs and buttermilk are at room temperature for the best texture.
- Use the right pans. Light-colored metal cake pans will bake your cakes more evenly and thoroughly. If you’re using 8-inch pans, make sure they are at least 2 inches deeps, as these cakes will bake fairly tall in that size pan. If using 9-inch pans, the layers will be thinner, and baking time may be slightly shorter—check for doneness a few minutes earlier. For a sheet cake, use a 9×13-inch pan and bake for 35-40 minutes, checking for doneness with a toothpick.
- Cream butter and sugar properly. Beating them until light and fluffy incorporates air into the mixture, creating a lighter texture in the final cake. This process takes about 3-4 minutes with a hand or stand mixer on medium speed. Look for a pale, fluffy consistency. If you’re unsure about this technique, check out my detailed guide on the creaming method.
- Don’t over-mix. Over-mixing the batter can make the cake dense.
- Divide the batter evenly. To ensure even layers, use a kitchen scale to weigh each pan or use a measuring cup to distribute the batter as equally as possible.
- Don’t over-bake. Keep an eye on the cake, and remove it when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Adjust the frosting consistency if needed. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too soft (especially in warm weather), refrigerate it for 10-15 minutes before using.
- Cool completely before frosting. Frosting a warm cake can cause it to melt and slide off. To speed up cooling, place the cake layers on a wire rack in a cool area or refrigerate them for 20-30 minutes.
Serving Suggestions
- Add colorful sprinkles or candles for a festive birthday cake.
- Serve with a scoop of vanilla ice cream and a drizzle of hot fudge or caramel sauce.
- For an elegant touch, dust the top with cocoa powder or chocolate shavings.
- Slice into smaller pieces for a party or a crowd.
How to Store
- Room temperature: Store the cake covered at room temperature for up to 2 days.
- Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and store in the freezer for up to 3 months. Frosted cake can also be frozen. First, freeze uncovered until firm, then wrap in plastic wrap and store for up to 1 month. Thaw overnight in the refrigerator then bring to room temperature before serving.
More Celebration Desserts
Get the Recipe:
Yellow Cake with Chocolate Frosting
This classic yellow cake with chocolate frosting is a timeless dessert that’s perfect for any celebration.
Ingredients
For the cake:
- 2 3/4 cups (330 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable or canola oil, (or another neutral oil)
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (330 g) confectioners’ sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (120 ml) heavy cream, plus more if needed
- 2 teaspoons vanilla extract
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Instructions
To make the cakes:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.* Line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Mix in the oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk (start and end with the flour). Mix until just combined. Avoid over-mixing.
- Divide the batter evenly between the prepared pans. Bake for 32-36 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting and assemble:
- In a large bowl, beat the butter on medium speed until smooth and creamy.
- Sift together the confectioners’ sugar, cocoa powder, and salt. With the mixer on low speed, gradually add this mixture to the beaten butter, allowing them to incorporate slowly.
- As the frosting thickens, gradually add the heavy cream and vanilla extract, mixing on low speed until smooth. Increase to medium-high speed and beat for 3-4 minutes until light and fluffy. If needed, add more cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Place one cooled cake layer on a serving plate. Spread frosting on top, then place the second cake layer on top. Frost the top and sides of the cake. Garnish and decorate as desired.
Notes
- *Make sure your 8-inch pans are at least 2 inches deep.
- To bake in 9-inch pans, the layers will be thinner, so decrease the baking time by about 5 minutes.
- To bake in a 9×13-inch pan, bake for 35-40 minutes.
- Store in an airtight container at room temperature up to 2 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
