Go Back
+ servings
Yellow cake recipe, baked in 3 layers, frosted with chocolate buttercream, and served on a pale green plate.
Print Recipe
5 stars (1 rating)

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.
Prep Time1 hour
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: how to make yellow cake, what flavor is yellow cake, yellow cake, yellow cake from scratch, yellow cake recipe
Servings: 10
Calories: 745kcal

Ingredients

For the Yellow Cake Layers:

For the Easy Chocolate Frosting:

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.

Notes

*Can also be made in three 6-inch or two 9-inch pans, in one 9x13 baking pan, or as 24 cupcakes.  Adjust bake time as needed.
**The amount of cream needed can vary. Start with 3 tablespoons and add more if necessary. You just want it to have a nice spreadable consistency, without being too loose or runny.
For more info on the frosting recipe, click here: Easy Chocolate Frosting.

Nutrition

Calories: 745kcal | Carbohydrates: 94g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 155mg | Sodium: 414mg | Potassium: 231mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1269IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg