Yellow Cake with Chocolate Frosting
Moist & buttery yellow cake recipe from scratch! A true classic with chocolate buttercream, this easy recipe is made from basic pantry staples.
*This post originally published on June 12, 2014. I thought it was due for an update. So the photos you see here now are new and improved, and I’ve added a step-by-step picture tutorial and answers to some frequently asked questions. Hopefully you’ll enjoy this yellow cake recipe as much as my family and I do.*
Today I’m sharing a true classic: yellow cake with chocolate frosting!
I bet at some point in your life you’ve had something like this for a birthday cake, and I have no doubt it was devoured. And enjoyed immensely.
It’s one of the most iconic of all layer cakes, and it’s definitely one of my top favorites! Along with chocolate cake, marble cake, and red velvet cake, of course!
And I think you are going to love it too. The cake is moist and downy, with a fine, delicate crumb and a buttery vanilla flavor that will make you swoon. The easy chocolate frosting is the perfect fudgy compliment.
The recipe is so simple to make, in just one bowl, with ingredients you probably already have on hand. You can make it as a tall layer cake like you see here, as a 9×13 sheet cake, or even as cupcakes.
This yellow cake recipe will surely become a favorite for you and the ones you love!
WHAT FLAVOR IS YELLOW CAKE?
The most predominant flavor in this cake is vanilla. It’s got a very fragrant, aromatic vanilla taste, with a buttery back note and an indulgent richness from the egg yolks.
A cake like this would be a perfect base for all sorts of fillings and frostings (more on that below), but I especially love it with chocolate frosting. It’s a classic combination and the simplicity of the yellow cake plays beautifully against the rich, bittersweet taste of chocolate.
INGREDIENTS FOR YELLOW CAKE FROM SCRATCH
It only takes a handful of basic ingredients to make this yellow cake recipe, and everything happens in just one bowl!
Here is what you’ll need:
- Cake Flour
- All-Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter
- Eggs
- Sour Cream
- Milk
- Vanilla Extract
FLOUR
I like to use a combination of cake flour and all-purpose flour for this recipe. The cake flour yields an incredibly soft, delicate texture, and the all-purpose flour provides a little more structure.
You can read more about cake flour here: Why Use Cake Flour?
SALT
I use kosher salt for almost all my baking because there are no additives (so the flavor is pure), and also because it’s a very inexpensive product to buy.
If you’d prefer to use another type of salt, just google “kosher salt to [your preferred type of salt] conversion” to find out how much more or less of it you should use for this recipe.
BUTTER
The butter should be softened before it goes into the mixing bowl. You want it soft enough to squish if you press on it firmly, but not so soft that it’s melting.
I usually soften butter in my microwave. Every machine is different but for mine, 10 seconds on 30% power, then flip it over, and 10 seconds more on 30% is perfect.
Be sure to use unsalted butter when you make this recipe- that way you can control the amount of salt in your final result. I’d love to be able to tell you how much salt to cut back to if you want to use regular, salted butter instead, but the fact is, different brands use different amounts of salt in their product, so it’s really inconsistent and impossible for me to say.
SOUR CREAM
If you don’t have sour cream, you can substitute with plain, unsweetened Greek yogurt, or regular plain yogurt, or buttermilk.
Or you could sour your own milk by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Just be aware that while using any of these substitutes will work, I much prefer the result you get with sour cream. It gives the richest flavor and the nicest texture, so if you can get your hands on it, I really think it’s the best way to go.
MILK
Use whatever kind of milk you typically have on hand. For the cake you see here, I used 2%, but anything will work, even plant-based milk.
But keep in mind that a higher-fat milk product will produce a richer tasting result.
HOW TO MAKE YELLOW CAKE FROM SCRATCH
This recipe utilizes the reverse creaming method, which really makes it easy, and practically foolproof. To learn more about this method, click here: Reverse Creaming Method for Cakes.
Start by placing all the dry ingredients (both kinds of flour, sugar, baking powder, baking soda, and salt) in a big bowl.
Give them a quick whisk, just to get them combined, then add the softened butter.
Mix the butter in until the mixture resembles damp sand, then add the eggs.
Once these are mixed in, you’ll have what looks a lot like stiff cookie dough. Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the sour cream, milk, and vanilla.
When the liquid ingredients are all incorporated, give the bowl one more scrape with the spatula, then turn the mixer up to medium speed and beat it for about 2 to 3 minutes. This will smooth out any lumps, aerate the batter, and build the cake’s structure.
Transfer the batter to your greased and lined cake pans, then pop into the oven to bake!
No two ovens are exactly alike. You’ll know your cake is done baking when it looks golden brown around the edges, feels springy to the touch, and when a toothpick inserted into the thickest part comes out clean.
WHAT KIND OF FROSTING TO USE
For what you see in these pics, I used my favorite easy chocolate frosting. I’ve included the recipe in the recipe card below, but you can find lots more info on how to make it here: Easy Chocolate Frosting.
Some other great options would include my all-time favorite: Chocolate Swiss Meringue Buttercream. This frosting recipe will really blow you away- it’s so silky smooth and rich.
Or a simple whipped ganache would be incredible: Whipped Chocolate Ganache. This option will give you the deepest, darkest chocolate flavor.
You could also do a chocolate (or vanilla) whipped cream frosting. There are instructions for how to make both here: Whipped Cream Frosting.
Or choose any of these non-chocolate options:
CAN THIS BE MADE IN A DIFFERENT SIZED PAN?
For what you see here, I baked this yellow cake recipe in three 8-inch diameter round pans. I really love the look of a tall cake!
But you could also make it in three 6-inch pans or two 9-inch pans. Your layers might just be slightly thicker or thinner, depending.
This can also be made in a 9×13 rectangular pan, or as cupcakes. You should get 24 standard sized cupcakes from one batch.
Whichever size pan you choose, be aware that the bake time may need to be adjusted. You’ll know your cake is done baking when it looks golden brown around the edges, feels springy to the touch, and when a toothpick inserted in the thickest part comes out clean.
CAN THIS BE MADE AHEAD?
I actually prefer to make my layer cakes ahead. The cake needs a good bit of time to cool completely, and I find it much easier to frost after it’s been chilled.
After the cake layers come out of the oven, allow them to cool completely, remove them from their pans, and then wrap them tightly with plastic wrap. Chill them in the fridge or freezer for a few hours (or up to several days) before filling and frosting.
A frosted cake will keep in the fridge for several more days. The frosting almost “seals” it and prevents it from becoming dry or stale.
HOW LONG WILL IT LAST?
Once the cake has been cut, keep it covered to prevent the cut side from drying out. It will keep at room temperature for a few days.
After that, it’s probably best to keep it in the fridge. It should last there for a week or two.
CAN YOU FREEZE IT?
This cake will freeze beautifully.
Wrap it tightly so that it doesn’t pick up any funky freezer odors, and thaw it in the fridge or at room temperature before serving.
A FEW MORE OF MY FAVORITE LAYER CAKE RECIPES:
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Yellow Cake with Chocolate Frosting
Ingredients
For the Yellow Cake Layers:
- 1 1/2 cups (187.5 g) cake flour
- 3/4 cup (93.75 g) all-purpose flour
- 1 cup (236.59 g) granulated sugar
- 1 teaspoon (4.93 g) baking powder
- 3/4 teaspoon (3.7 g) baking soda
- 3/4 teaspoon (3.7 g) kosher salt
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 2 (88 g) eggs, (large)
- 1 (18 g) egg yolk, (large)
- 2/3 cup (153.33 g) sour cream
- 1/2 cup (122 g) milk
- 2 teaspoons (9.86 g) vanilla extract
For the Easy Chocolate Frosting:
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 1/2 teaspoon (2.46 g) kosher salt
- 3/4 cup (64.5 g) unsweetened cocoa powder
- 4 cups (480 g) powdered sugar
- 1/4 cup (59.5 g) heavy whipping cream, (approximately)
- 1 teaspoon (4.93 g) vanilla extract
Instructions
To Make the Yellow Cake Layers:
- Preheat the oven to 325 degrees F, mist three 6-inch cake pans* with non-stick spray, and line them with circles cut from parchment paper.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Mix in the eggs and the additional yolk until fully incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, milk, and vanilla.
- Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- Divide the batter equally between the prepared pans, and bake until the edges are golden brown, the cake feels springy when pressed, and a toothpick inserted in the thickest partcomes out clean (approximately 35 to 45 minutes).
- Cool completely before filling and frosting.
To Make the Easy Chocolate Frosting:
- Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
- With an electric mixer, beat on medium speed until combined.
- Add the remaining powdered sugar (in 2 more additions), beating until combined.
- Stir in the cream** and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.
What a perfect cake to celebrate your anniversary! Congrats!
Thanks Matt! It’s one of my all-time favorite combinations, especially for a birthday! Thanks for commenting and hope you have a happy Father’s Day!
What a gorgeous cake!! I’m not even usually a fan of yellow cake (so many that I’ve tried are flavorless and/or dry), but this one looks truly mouth-watering! Happy blogiversary 🙂
Thanks Cake Pants! I was really pleased with the recipe. I’ve never been able to get a cake with a fine crumb like that to taste so moist and buttery. I’ll definitely be making it again! And thanks for the warm wishes! Hope you have a fun weekend 😉
I assumed you were an ‘older pro’, too, Allie! Can’t believe your blog is only a year old. HAPPY BLOGIVERSARY! And cheers to the next year (or 10!)
P.S. Beautiful cake – great to have a good recipe for such a useful classic.
Thank you Helen! And yes, I will definitely be making this one again and again. It’s pretty basic but I just love the result. Thanks so much for the warm wishes, friend!
This cake is stunning!!! And it is just perfect for your one year birthday. I am so so happy to be celebrating with you dear. I can’t imagine my blogging world without you and so glad I met you and can call you a friend 🙂 I can’t wait to continue this journey with you!! Love you mucho 😉
Same here my dear friend! I just don’t know where I’d be without you! Connecting with you has been one of the greatest blessings!
OMG this cake is perfection! I am so proud of you and so happy for you my dear friend! You are one in a million and I just love you to pieces! Enjoy all of your hard work today!
Thank you my dear, and you know the feeling is mutual! 😀 😀 😀
YAY YAY YAYYYYY!!! HAPPY BLOGIVERSARY!!!!!!! You know how much I adore you and Baking a Moment and it is INSANE how fabulous you are in only 1 year!
And this cake?? Classic, perfect, deliciousness.
And the giveaway? *sob* I want a KA stand mixer SO BAAAAD!
Oh man, I hope you win it, Kayle! Just so I can drool over all the fabulous treats I know you’d be posting about on The Cooking Actress! Thanks so much for all the warm wishes and kind words. I’m so happy to have gotten to know you over the last year! 😀
Allie, this cake is gorgeous! Nothing beats a classic yellow cake with chocolate frosting and lots of sprinkles. I recently bought the Brown Betty Cookbook, so your post makes me excited to try some recipes. Happy blogiversary!
Thank you my dear! Isn’t that cookbook just so great? I loved reading all the stories that are interspersed between the recipes. So happy you enjoyed the post, Natasha! Thanks for the sweet comment and have a lovely weekend!
Congrats on one year!!! That’s soooo very exciting! I’m doing a happy dance for you!
This cake looks moist and delicious, but what I’m really eyeing is your frosting job! I’m loving those pretty swirls on top accented by the neat, smooth frosting on the sides. Well done blogging sister! Well done, indeed
Thank you! I was going for a bit of a homespun look 😉 So glad you approve, lol! Thanks so much for the sweet comment, Lina!
Oh Allie, happy happy 1 year on your blog birthday! I am so happy to have gotten to know you this past year! You never cease to amaze me with all your stunning recipes – each one more creative and beautiful – including this incredible cake! Your boys and Mr. Allie are so lucky to have you because you are as sweet as all the treats you share with us and I am looking forward to following along through many more years to come sweet friend 🙂
I’m so happy to have gotten to know you too, Kelly! You have got to be one of the sweetest and most talented bakers I know. Your comments always put a smile on my face and warm my heart. Thank you so much for being so supportive and encouraging!
Happy blogiverary Allie! This must be so exciting for you. You’ve had a very successful first year and things will only continue to get better. I’ve been wondering when you were going to post a yellow cake recipe! 😉 Congrats, Allie!
Thank you Margaret Anne! I guess the recipe was probably a bit overdue, but better late than never, right? Thanks for always being so sweet and supportive <3
Happy blogiversary!!! I’ve only recently discovered your blog, and you create such beautiful recipes and photographs. This cake is stunning. I can’t get over that perfectly creamy and fudgy frosting!
Thanks, Kristine! I could hardly get over it either, lol! It’s a great recipe and that whole book is just full of stuff like that. Thanks so much for the sweet compliments, and for taking a moment to say hello! I’m so happy you are enjoying 😀
Congratulations on your anniversary! Wishing you many more. And the cake looks awesome 🙂
Thanks Sherri! I’m so grateful- it’s been such a fun year!
Hi Allie – happy blog-birthday! It’s so hard to believe it’s only been a year, your blog is so well put together, your recipes and photos are amazing, I just assumed you were an old pro that had been “at it” for years!! I’d like to enter the contest but I won’t be able to claim the prize (in the off chance that I win…I never win anything!) so hopefully I can nominate someone in the US to give it to instead?
Of course Nagi! I’m so sorry I wasn’t able to do an international giveaway but by all means! Thanks so much for the sweet compliments. Truth be told, I have actually been blogging longer, but this is my first blog that’s all my own. And it’s been my main focus since I started it last year. It really is like my third child, lol!
Allie, CONGRATS on your blogiversary! Your blog is always my biggest inspiration when I’m brainstorming elegant, classy recipes. Your food photography and your awesome personality inspire me so much! And this cake? Once again a stunner! I love a good classic yellow cake with choc frosting! Pinned.
Thanks for pinning, Sarah! I love this kind of cake too- when I think of a birthday cake, this is what comes to my mind 😉 Thank you so much for all the sweet compliments- it really means so much coming from such a talented cook, baker, and blogger such as yourself. You inspire me, girlfriend!
Happy blog-iversary!! This cake is the perfect way to celebrate – classic, beautiful, and delicious! What a great giveaway too, so exciting!!
Thanks Cate! I’m really excited to have reached this milestone, and so grateful to KitchenAid for the awesome prize!
Allie,
what a STUNNING cake. . so beautiful. . but I wouldn’t expect anything less from you. . so happy to have connected with you, not just as a fellow food blogger, but as a friend too. So thrilled to be here with you today to celebrate your 1st year anniversary. . it’s only going to get better and more awesome for you. . I know it. Cheers to you. . !!!
Alice, thank you so much for your kind words! You’ve really touched my heart. I’m so happy all of this has brought us together too! You are an awesome friend and truly an inspiration <3