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.
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.
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
Prevent your screen from going dark
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.
- *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!
