Classic Yellow Cake with Decadent Chocolate Frosting: The Ultimate Homemade Recipe

Yellow Cake with Chocolate Frosting: A timeless and irresistible dessert featuring a light, fluffy, and buttery cake crowned with an incredibly rich and smooth chocolate frosting.

There are few desserts as universally cherished and comforting as a classic yellow cake adorned with luscious chocolate frosting. This iconic treat evokes memories of childhood birthdays, family gatherings, and simple moments of joy. Its enduring popularity stems from the perfect harmony of its components: a sweet, buttery cake with a fine, tender crumb that melts in your mouth, perfectly complemented by a rich, velvety chocolate buttercream. Made with surprisingly simple ingredients, this homemade yellow cake is more than just a dessert; it’s a celebration of classic flavors and a testament to the joy of baking from scratch.

Whether you’re planning a special occasion, searching for the quintessential birthday cake recipe, or simply craving a delightful indulgence to pair with your afternoon coffee, this yellow cake with chocolate frosting is guaranteed to satisfy. Its timeless appeal and widespread adoration ensure it will be a hit with any crowd. This recipe aims to guide you through creating a dessert that is not only easy to make but consistently delicious, proving that some classics truly never go out of style. Get ready to bake a cake that will become a beloved staple in your recipe collection!

Explore More Delicious Cake Recipes!

If you’ve enjoyed this classic, here are some additional recipe ideas from Cake Babe Bakery for you to try out and expand your baking repertoire!

• Chocolate Peanut Butter Marshmallow Cake
• Graham Cracker Cake with Cake Batter Buttercream
• Strawberry Funfetti Cake With Real Strawberries

Why This Yellow Cake with Chocolate Frosting is a Must-Bake!

This recipe isn’t just about baking a cake; it’s about creating a moment of pure culinary delight. Here are compelling reasons why this particular yellow cake with chocolate frosting deserves a spot in your kitchen:

• A Timeless Crowd-Pleaser: There’s a reason yellow cake with chocolate frosting remains a classic. Its familiar, comforting flavors resonate with everyone, making it the perfect dessert for any occasion, from casual family dinners to grand celebrations. It’s a guaranteed hit that will bring smiles to every face.
• Harmonious Flavors and Textures: The magic truly happens in the combination. Imagine a light, sweet, and incredibly tender buttery cake meeting a rich, smooth, and deeply chocolatey frosting. This pairing isn’t just good; it’s a match made in heaven, offering a satisfying contrast that keeps you coming back for more.
• Indulgent Chocolate Experience: The chocolate frosting, crafted with quality chocolate, delivers a profound richness and depth of flavor that elevates the entire cake. It’s not just sweet; it’s genuinely decadent, providing a luxurious counterpoint to the buttery sweetness of the cake layers.
• Surprisingly Simple to Master: Despite its impressive appearance and gourmet taste, this recipe is designed to be straightforward. With only two main components – the cake and the frosting – and clear, detailed instructions, even novice bakers can achieve spectacular results. We break down each step to ensure your baking journey is enjoyable and successful.
• Versatile for Any Occasion: While it’s perfect as a birthday cake, this dessert is incredibly versatile. Dress it up with elegant sprinkles for a party, or keep it simple for a cozy treat. Its classic nature means it fits seamlessly into any event or craving.

Essential Ingredients for Your Perfect Yellow Cake!

To create this magnificent yellow cake with chocolate frosting, you’ll need a selection of high-quality ingredients, some of which might already be staples in your pantry. For precise measurements and a complete list, please refer to the detailed recipe card provided below. Here’s a closer look at some key components and their roles in achieving a truly exceptional cake:

• Cake Flour: This is the secret to a tender and soft cake! Cake flour has a lower protein content than all-purpose flour, which results in a finer crumb and a lighter, more delicate texture. Don’t substitute it if you want that true “yellow cake” feel.
• Baking Powder and Baking Soda: These leavening agents work in tandem to give your cake its signature light and fluffy rise. Baking powder reacts with moisture and heat, while baking soda requires an acid (like buttermilk or sour cream) to activate, ensuring a perfectly aerated crumb.
• Salt: Far from being just a seasoning, salt is crucial for balancing the sweetness of the cake and frosting. It enhances the other flavors, making them pop, and prevents the dessert from tasting overwhelmingly sweet.
• Unsalted Butter: The cornerstone of a rich yellow cake! Butter provides incredible flavor and richness. Crucially, ensure your butter is at room temperature. This allows it to cream properly with sugar, incorporating air that contributes to the cake’s light texture.
• Granulated Sugar: Sweetens the cake batter, of course, but also plays a vital role in creating that desired light and tender crumb. When creamed with butter, it helps to aerate the batter.
• Eggs (Whole Eggs and Yolks): Eggs are essential binders, providing structure and stability to the cake. Using both whole eggs and extra yolks adds richness, moisture, and that classic yellow hue. Just like butter, ensure your eggs are at room temperature for optimal emulsification and a smoother batter. I typically use large or extra-large eggs.
• Pure Vanilla Extract: A non-negotiable flavor enhancer! Pure vanilla extract adds a warm, aromatic depth that complements the buttery cake and chocolate frosting beautifully. Don’t skimp on quality here.
• Butter Extract: This ingredient amplifies the rich, creamy, and undeniably buttery taste that defines a classic yellow cake. It provides that extra layer of flavor that takes your cake from good to extraordinary. You can find the specific brand I used in the recipe notes.
• Buttermilk: A key player in moisture and tenderness. Buttermilk’s acidity reacts with baking soda, promoting a light texture, while its unique flavor adds a subtle tang and richness. Full-fat buttermilk is my preference for the best results, but use what’s readily available.
• Sour Cream: Similar to buttermilk, sour cream contributes immense moisture and a tender crumb. Its slight acidity also helps activate the baking soda and adds a pleasant richness to the cake. Make sure it’s at room temperature for seamless integration into the batter.
• Chocolate (for Frosting): For truly decadent chocolate frosting, the quality of your chocolate matters. I opted for 87% dark chocolate from Trader Joe’s, which provides a deep, intense chocolate flavor without being overly sweet. However, feel free to use your favorite dark or semi-sweet chocolate, depending on your preference for sweetness and intensity. Good quality chocolate melts smoother and tastes far superior.

Expert Tips for Achieving Perfectly Moist and Fluffy Cake Layers

Crafting a truly exceptional yellow cake hinges on a few essential techniques that ensure your layers are moist, tender, and beautifully risen. I rely on my trusty KitchenAid stand mixer, which you can find here, and these reliable cake pans I used. Follow these tips for baking success:

1. Embrace Room Temperature Ingredients: This is perhaps the most crucial tip! Ensure your butter, eggs, buttermilk, and sour cream are all at room temperature. Room temperature butter creams much better with sugar, incorporating more air, which leads to a lighter cake. Similarly, room temperature eggs emulsify more easily into the batter, preventing curdling and resulting in a smoother, more uniform mixture.
2. Sift Dry Ingredients Thoroughly: Always sift your dry ingredients – cake flour, baking powder, baking soda, and salt – together. Sifting breaks up any lumps, ensures even distribution of the leavening agents, and aerates the flour, contributing to a lighter cake texture.
3. Cream Butter and Sugar Until Light and Fluffy: This step is vital for aeration. In a stand mixer or with a hand mixer, beat the unsalted butter and granulated sugar together on medium-high speed for a good 3-5 minutes. The mixture should become noticeably lighter in color, pale yellow, and significantly fluffier. This process incorporates air that helps the cake rise.
4. Incorporate Eggs Gradually and Scrape the Bowl: Add eggs one at a time, beating well after each addition for about 30 seconds. This allows each egg to fully emulsify into the butter-sugar mixture. Don’t forget to scrape down the sides and bottom of your mixing bowl frequently with a rubber spatula. This ensures all ingredients are uniformly combined and prevents pockets of unmixed batter.
5. Alternate Dry and Wet Ingredients: When adding your flour mixture and liquids (like buttermilk and sour cream), alternate them, beginning and ending with the dry ingredients. Mix on low speed only until just combined. This method helps prevent overmixing the gluten in the flour, which can lead to a tough cake.
6. Avoid Overmixing the Batter: This cannot be stressed enough! Once the dry ingredients are added, mix only until the flour streaks have just disappeared. Overmixing develops too much gluten, resulting in a dense, tough, and dry cake, rather than the desired tender and fluffy crumb. A few small lumps are better than an overmixed batter.
7. Preheat Your Oven Adequately: Always preheat your oven for at least 20-30 minutes *before* you start baking. This gives the oven ample time to reach and stabilize at the correct temperature. A properly preheated oven ensures even baking and proper leavening.
8. Bake at the Right Temperature and Don’t Overbake: Bake your cake layers at the recommended temperature (typically around 325°F for 28-31 minutes, or as specified in the recipe). Use the toothpick test: insert a toothpick into the center of the cake; it should come out with a few moist crumbs, not wet batter, and not completely dry. Overbaking is the quickest way to a dry cake!
9. Prepare Your Pans Properly: Always grease and flour your cake pans thoroughly, or use baking spray and line the bottoms with parchment paper. This ensures your cake layers release cleanly and easily, preventing frustrating sticking.

The History and Enduring Appeal of Yellow Cake

The yellow cake, a beloved American classic, has a rich history deeply intertwined with the evolution of home baking. Its characteristic golden hue and buttery flavor originated from using egg yolks as a primary ingredient, distinguishing it from lighter, whiter cakes that relied solely on egg whites. This distinction became more pronounced with the advent of baking powder and baking soda in the 19th century, allowing for a lighter and fluffier texture than earlier, denser pound cakes.

During the early to mid-20th century, as home economics became popular and baking ingredients more accessible, yellow cake solidified its place as a staple. It was seen as a celebratory cake, often paired with chocolate frosting for birthdays and special occasions. Its simplicity and versatility made it a favorite, a canvas for various frostings and fillings. The “yellow” wasn’t just a color; it signified richness, warmth, and homemade goodness. Even today, despite countless modern dessert trends, the yellow cake with chocolate frosting remains a symbol of comfort, tradition, and pure, unadulterated deliciousness, proving that some culinary creations are truly timeless.

Crafting Decadent Chocolate Buttercream Frosting

While the yellow cake provides the perfect foundation, it’s the rich, luxurious chocolate buttercream frosting that truly elevates this dessert to iconic status. Our recipe focuses on creating a frosting that is not only incredibly flavorful but also wonderfully smooth and easy to work with. The key to a superior chocolate buttercream lies in using good quality chocolate and incorporating it properly with cream to form a ganache-like base.

Heating the chocolate gently ensures it melts smoothly, while nearly boiling the heavy cream allows it to perfectly emulsify with the chocolate, creating a glossy, stable mixture. Once cooled, this chocolate base is whipped with slightly chilled butter, powdered sugar, and a touch of vanilla and salt. The result is a frosting that is rich in chocolate flavor, buttery-smooth in texture, and holds its shape beautifully for decorating. It’s a frosting that’s decadent enough to feel like a treat but balanced enough to complement the sweet yellow cake without overpowering it. Mastering this buttercream will take your cake from delicious to truly unforgettable.

Frequently Asked Questions & Baking Troubleshooting

Here are answers to some common questions and solutions to potential baking challenges you might encounter while making this delightful yellow cake with chocolate frosting:

• How do I ensure that my cake turns out moist and tender?

  Accuracy in measuring ingredients, especially flour, is paramount. Too much flour can lead to a dry cake. Use a kitchen scale for best results, or spoon and level your flour (don’t scoop directly from the bag). Crucially, avoid overmixing the batter once the dry ingredients are added; this develops gluten, making the cake tough. Mix only until just combined. Lastly, ensure all your perishable ingredients (butter, eggs, dairy) are at room temperature for smooth emulsification and a better overall texture.

• Can I make the cake and frosting ahead of time?

  Absolutely! Both the cake layers and the frosting can be prepared in advance. Once cooled, wrap each cake layer individually in plastic wrap and store them in the refrigerator for up to 3 days, or freeze them for up to a month. The chocolate frosting can be made and stored in an airtight container in the fridge for up to a week. When ready to assemble, allow both the cake layers and the frosting to come to room temperature. You might need to re-whip the frosting for a few minutes to restore its creamy texture.

• How should I store the cake after it’s been assembled?

  Once frosted and assembled, the cake should be stored in the refrigerator due to the perishable ingredients in both the cake and frosting. Cover it with plastic wrap or place it under a cake dome to prevent it from drying out. For the best flavor and texture, let the cake sit at room temperature for at least 30-60 minutes before serving. This allows the frosting to soften slightly and the cake layers to become more tender.

• Can I make a gluten-free version of yellow cake with chocolate frosting?

  Yes, you can! Substitute the cake flour with a high-quality 1:1 gluten-free flour blend. Look for blends that specifically state they can be used for baking cakes or include xanthan gum. Keep in mind that gluten-free cakes can sometimes be a bit more delicate, so handle the layers with care. The baking time might also vary slightly.

• My cake layers are domed in the middle. How can I get flat layers?

  Domed cakes are common! To achieve flatter layers without trimming, you can try using insulated baking strips (wet strips wrapped around the outside of your cake pans). These help the cake bake more evenly by slowing down the cooking of the outer edges. Alternatively, you can simply level the cooled cake layers with a serrated knife before frosting for a neat stack.

• What kind of chocolate should I use for the frosting?

  For the best flavor, use high-quality chocolate. I recommend a good dark or semi-sweet chocolate (like the 87% I used) as it provides a richer, deeper chocolate flavor that balances the sweetness of the cake. Chocolate chips work, but a chopped bar of baking chocolate will yield a smoother, more luxurious ganache for your buttercream.

• What sprinkles did you use?

  I love adding a touch of fun with sprinkles! I have compiled a list of all my favorite sprinkles for various occasions, which I will list below for you to explore!

  Rainbow Sprinkles in Bulk

  Dye-free Sprinkles

  Fun sprinkles to add to the top

  Unicorn rainbow jimmies

Storing and Freezing Your Yellow Cake with Chocolate Frosting

Proper storage is key to maintaining the freshness and deliciousness of your homemade yellow cake with chocolate frosting. Once the cake has been assembled and frosted, it’s crucial to store it correctly to preserve its texture and flavor. Begin by gently covering the entire cake with plastic wrap or placing it in an airtight cake carrier or under a cake dome. Due to the perishable nature of the butter, eggs, and dairy in both the cake and the frosting, it is important to store the cake in the refrigerator. This will keep it fresh for up to 5 days. Remember that refrigeration can sometimes stiffen the cake and frosting, so for the absolute best experience, allow the cake to come to room temperature for at least 30-60 minutes before slicing and serving. This allows the frosting to soften to its creamy consistency and the cake layers to regain their moist tenderness, making it easier to slice and more enjoyable to eat.

Freezing – Yellow Cake With Chocolate Frosting

If you wish to extend the life of your delicious yellow cake, freezing is an excellent option. To freeze individual cake slices, wrap each slice tightly and thoroughly in plastic wrap, ensuring no air can get in. Then, place the wrapped slices into an airtight container or a freezer-safe bag. This method prevents freezer burn and keeps the cake fresh for up to 30 days. When you’re ready to enjoy a slice, simply transfer it from the freezer to the refrigerator to thaw overnight, or let it sit at room temperature for a couple of hours until soft. This makes for a convenient and delightful treat whenever a craving strikes!

How to Serve: For elegant, clean slices, use a long, sharp serrated knife. Gently warm the knife blade under hot water and wipe it clean between each cut. Make a straight cut down the center of the cake, then make additional cuts perpendicular to the first, dividing the cake into even slices. For the best flavor and texture, this cake is always best served at room temperature. Allow it to sit out for a bit before serving to ensure the frosting is soft and the cake is tender. My husband enjoys his cake in a bowl of cold milk – a surprisingly delightful combination you might want to try!

Other Delicious Desserts from Our Collection

If you enjoyed baking this classic, be sure to explore more delightful recipes from Cake Babe Bakery:

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Recipe

Yellow Cake with Chocolate Frosting

Molly Murphy

A classic and delicious dessert made with a light, fluffy buttery cake and rich chocolate frosting.

5 from 3 votes

Print Recipe
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Course
Dessert

Cuisine
Cake

Servings
18

Ingredients

For the Cake

• 1 cup unsalted butter room temperature
• ¼ cup canola oil
• 1 teaspoon salt
• 1 ¾ cups granulated sugar
• 4 whole eggs room temperature
• 2 egg yolks room temperature
• 3 cups cake flour spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sour cream room temperature
• ¼ cup buttermilk room temperature
• 1 teaspoon clear vanilla extract
• 1 teaspoon butter extract

For the chocolate buttercream

• 2 cups unsalted butter slightly chilled
• 6 cups powdered sugar sifted
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup heavy cream
• 10 ounces semi sweet or dark chocolate

Instructions

For the cake

• Preheat the oven to 325 degrees. Prepare three 8-inch or four 6-inch round cake pans by lightly spraying the bottom of the pan with cooking spray. Line with parchment paper and spray again. Set aside.
• In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
• Add the whole eggs, and egg yolks one at a time, beating on medium speed after each addition. I usually beat each egg for about 30 seconds. Scrape the bowl after each addition. Once all the eggs/egg yolks are added, beat for 30 more seconds.
• Add the sour cream, butter extract, and vanilla. Beat on medium low speed for a minute. If the mixture looks clumpy, don’t worry, once you add the flour mixture it will smooth out.
• Turn the mixer on low and add half of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add the rest of flour and the rest of the buttermilk. Mix just until a few streaks of flour remain. With a rubber spatula, gently mix the bottom and the sides of the mixture!
• Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 28-32 minutes or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
• Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
• When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost.

For the chocolate buttercream

• In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.
• In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside and let it cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.
• Add the powdered sugar, vanilla, and salt. Mix on low until combined, then turn the mixer to medium high and beat for 3 minutes.
• With a wooden spoon or rubber spatula, beat by hand to mix out any air pockets.

Assembly

• Place the first cake layer, top side up. Add about 1 cup of frosting. Use an off set spatula to spread over the cake layer as evenly as possible to the edges of the cake.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, apply the rest of the buttercream. I used Wiltons 8B to obtain the shells.
• This cake is served best at room temperature. Wrap the cake in plastic wrap and it can be stored in the fridge for up to 5 days. You can also wrap each individual slice in plastic wrap and store in the freezer for up to 30 days.

Keyword
yellow cake, chocolate, layered cake

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