Classic Yellow Cake with Chocolate Frosting

An easy, homemade yellow cake recipe that’s buttery and moist, filled and frosted with the best chocolate frosting!

An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!
An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!

Can you believe it’s been over nine years and I’m just NOW gracing you with a classic yellow cake with chocolate frosting? It seems crazy, doesn’t it?! While it is a little nuts, there’s good reason… it took me this long to find a homemade yellow cake that I really, really loved. Box cake mixes seem to always bake up perfectly fluffy and moist yellow cakes, and the ones I’ve had from bakeries have been great as well, but I just couldn’t seem to replicate it at home no matter how many recipes I tried. (Consequently, I haven’t had the same issue with chocolate cakes! See: Snickers Cake – the base recipe for all my chocolate cakes!)

Many were too dense, too dry, too chiffon-like, too fussy in their preparation. I just wanted a fantastic yellow cake recipe I could use for birthday cakes that was easy to make and turned out delicious. I came across this recipe from Joy while I was on the hunt for yet another recipe to test out for Joseph’s birthday.

This was IT. The recipe that had eluded me for years!

An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!

I love that this can easily be mixed together in one bowl using my hand mixer; there’s nothing fussy about the ingredients or preparation, and it produces an absolutely perfect yellow cake. The layers are light but sturdy, buttery and moist, and the ideal base for your very favorite chocolate frosting.

I used the chocolate frosting recipe from my ultimate chocolate cupcakes, and it was a wonderful companion to this cake. The frosting is more buttery than sugary, satiny smooth and full of rich chocolate flavor. It glides on like a dream!

An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!

Every recipe binder needs a fabulous from-scratch yellow cake recipe that can be transformed into the most special birthday cake, and this is definitely the recipe. It got rave reviews at Joseph’s party, and I’ve since made it again to another round of huge applause.

This is the only yellow cake recipe you need!

An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!

Four years ago: Chicken Tortilla Soup
Five years ago: Anisette Biscotti
Nine years ago: Homemade Soft Pretzels

Classic Yellow Cake with Chocolate Frosting

Yield: 8 to 10 servings

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!

Ingredients:

For the Cake:
2¼ cups (319 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup (113 grams) unsalted butter, at room temperature
1½ (298 grams) cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups (292 ml) buttermilk

For the Frosting:
20 tablespoons (283 grams) unsalted butter, at cool room temperature
1 cup (113 grams) powdered sugar
¾ cup (63 grams) Dutch-processed cocoa
Pinch of salt
¾ cup (234 grams) light corn syrup
1 teaspoon vanilla extract
8 ounces (227 grams) milk or semisweet chocolate, melted and cooled slightly

Equipment Used:

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.

4. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.

5. Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.

5. Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.

6. Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

Note #1: You can make this cake in 9-inch pans, you will just need to reduce the baking time slightly. It can also be made in a 9x13-inch pan (again, reduce baking time).

Note #2: The only substitution I'm aware of for the corn syrup is Lyle's golden syrup, which has a more pronounced flavor. If you cannot find (or do not want to use) corn syrup, I would recommend using The Best Chocolate Buttercream for Cupcakes.

(Cake recipe adapted from Joy the Baker; Frosting recipe from Cook's Illustrated)

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90 Responses to “Classic Yellow Cake with Chocolate Frosting”

  1. Averie @ Averie Cooks on February 16, 2016 at 1:05 am

    It looks like an amazing yellow cake! Something that’s not fussy but that bakes up perfectly! And the chocolate frosting is a must-have!

    Reply

  2. Reshana on February 16, 2016 at 3:09 am

    This is such a beautiful cake

    Reply

  3. Faye on February 16, 2016 at 3:17 am

    I too have the same problem with trying to find a perfect yellow cake recipe,defiantly going to try this! Also thank you so much for giving the gram equlivilents, living in the UK and growing up using that saves me a job of converting it myself : )

    Reply

    • Ruth on February 20th, 2016 at 11:07 am

      I echo Faye’s comments – thank you so much for adding the weight in grams for us Brits in the UK. I tried this cake and it worked out brilliantly!

      Reply

  4. Neal on February 16, 2016 at 6:14 am

    Love that you added the measurements in weight (grams, etc.) to this recipe, since I’ve been trying to bake using my scale more whenever possible…thanks!

    Reply

  5. Susan on February 16, 2016 at 7:03 am

    Thank you! Can’t wait to try this. I too have had a problem with homemade yellow cake – they just don’t turn out well. Your cake looks great and I’m hoping its the answer to the homemade yellow cake mystery.

    Reply

  6. Katrina on February 16, 2016 at 7:18 am

    Classic yellow cake is the best!! Yours really looks perfect.

    Reply

  7. Z on February 16, 2016 at 7:20 am

    Thank you for this! I made a yellow cake recently that was too dry and almost tasted like cornbread even though I did not mix it too much at all! I am searching for a moist cake and this appears to be it!

    Reply

  8. Erin@WellPlated on February 16, 2016 at 7:22 am

    This is THE birthday cake in my family. I’m not sure what it is about this classic combo, but it makes me want to put on my party hat!

    Reply

  9. Joe Guzzardi on February 16, 2016 at 7:44 am

    Does this work in a 9×13 sheet pan?

    Reply

    • Wendy on February 16th, 2016 at 6:07 pm

      Note 1 says it does.

      Reply

    • Michelle on February 17th, 2016 at 8:53 pm

      Hi Joe, Yes, see note #1 below the recipe!

      Reply

  10. Laura Dembowski on February 16, 2016 at 8:17 am

    This is such a gorgeous cake, Michelle! Such a classic.

    Reply

  11. Alice on February 16, 2016 at 8:45 am

    It looks delicious! My favorite cake:-)))

    Reply

  12. joan on February 16, 2016 at 8:53 am

    That chocolate buttercream recipe has become my go-to chocolate frosting. I was very loyal to the Swiss meringue method, but this is so quick and easy it can’t be beat….and tastes just as wonderful.

    Reply

  13. Susanna on February 16, 2016 at 9:06 am

    That cake is beautiful! Personally, I don’t like actually eating cake that much (too sweet for my liking), but I love baking cakes for my family and friends. I think cakes are so pretty to look at and many times, the simpler they are, the prettier! This classic yellow cake is just that, sort of has a simple elegance to it – not extravagant, but beautiful nonetheless. My mom and my husband both love yellow cake with chocolate frosting so I can’t wait to make this for them! 🙂

    Reply

  14. Jennie on February 16, 2016 at 11:04 am

    This reminds me of my grandpa. It was his favorite cake! I love it, too. I’ll have to give it a try.

    Reply

  15. Erin @ Brownie Bites Blog on February 16, 2016 at 12:27 pm

    What IS it about the combination of yellow cake and chocolate frosting? It’s just the best.

    Reply

  16. Cathy B. on February 16, 2016 at 12:32 pm

    This cake looks absolutely delicious…and it’s beautiful, too! I want to pin it, but can’t figure out how…help?!

    Reply

  17. Cathy B. on February 16, 2016 at 12:33 pm

    Oops…never mind. I just found the button; recipe pinned to try later!

    Reply

  18. C on February 16, 2016 at 1:08 pm

    i was looking for a yellow cake recipe for years that has these qualities. I hope this is the end of my search. I will try it later.

    Reply

  19. Mareeha on February 16, 2016 at 1:27 pm

    Hey Michelle… Your cake is so gorgeous. And you’re right a good yellow cake is Not easy to find. I’ll definitely give it a try. Do you think it’s sturdy enough to hold the fondant?

    Reply

    • Michelle on February 17th, 2016 at 8:57 pm

      Hi Mareeha, Yes, I think this would be sturdy enough for fondant. Enjoy!

      Reply

  20. Diego on February 16, 2016 at 1:34 pm

    Great recipe. These weights in grams makes me so so happy. Thanks

    Reply

  21. kake on February 16, 2016 at 4:53 pm

    For the frosting, what kind of chocolate did you use for this yellow cake.
    Thanks.

    Reply

    • Michelle on February 17th, 2016 at 8:58 pm

      Hi Kake, I actually had one 4 ounce bar of milk chocolate, so I did half milk chocolate, half semisweet chocolate.

      Reply

  22. Cathy on February 16, 2016 at 7:13 pm

    Thanks for the recipe but more importantly thankyou sooooo much for including metric measurements. I’m a fan from Sydney Australia and can never get the conversions exactly right which is so important in baking. Hope this continues in future recipes.

    Reply

  23. Robin Lamprecht on February 16, 2016 at 7:33 pm

    One question. Everything always says not to hardly beat at all once you add the flour or the gluten will develop and the cake may end up tough. I notice your recipe is different. Your thoughts on this?? Thank you!

    Reply

    • Michelle on February 17th, 2016 at 8:59 pm

      Hi Robin, I know, it sounds totally counterintuitive, but it just works perfectly with this particular recipe! When you think about it, box cake mixes have you mix everything on medium speed for a few minutes and those usually turn out good, as well.

      Reply

  24. C on February 17, 2016 at 6:52 am

    I tried this cake last night and it is exactly what Michelle described.Thank you very much for this recipe and the many others including your red velvet cupcake recipe.God bless you. Continue this good job. I am a better baker.

    Reply

    • Michelle on February 17th, 2016 at 9:00 pm

      Oh I’m so glad you loved it as much as I did! Thanks so much for sharing your feedback!

      Reply

  25. Julia on February 17, 2016 at 9:59 am

    I’ve used the Betty Crocker standard yellow cake recipe for years and years, but I’ll definitely try out this version. I’ll call it a scientific excuse to bake another cake. 😉

    My problem lately is in finding 8″ round cake pans. It seems like every bakeware company has decided to forego 8″ in favor of 9″, and it just does NOT turn out right. The cake ends up entirely too thin and over-baked. Does anybody have a favorite 8″ round pan brand that they’d like to recommend?

    Reply

  26. Autumn on February 17, 2016 at 2:36 pm

    I love your blog and have been following it for years. I was curious if you have a Snapchat for BEB to follow?

    Reply

    • Michelle on February 17th, 2016 at 9:02 pm

      Hi Autumn, I don’t have Snapchat. I guess I might need to check it out!

      Reply

  27. Pamela G. on February 20, 2016 at 1:36 pm

    You know, sometimes the simplest things in life are the best. Sure, we can all spend our time making cakes such as an “Brown Butter Hazelnut Shortbread Cake with Chocolate Mocha Caramel Fleur De Sel Frosting” or some such thing. You get the idea. I doubt in my entire life I have ever come across any human being (allergies aside) that didn’t like a nice yellow cake with a good lickable chocolate frosting. I’m actually very anxious to try the entire cake but especially the frosting. As crazy as it sounds considering how many cakes I’ve baked in my 50+ years I don’t ever remember making a frosting that takes light corn syrup. I’m ALWAYS on the lookout for a good yellow cake to use when I do a cake order for other people. For a tier cake quite often a pound cake works the best as you need a fairly solid and firm cake for structure. However, for some of the shaped Wilton cake pans such as the flat cupcake pan, the flat teddy bear and many others that don’t have to “stand up” a nice cake like this if the customer wants a yellow cake is great. I look forward to giving this combination a try soon.

    Reply

  28. Leora on February 20, 2016 at 2:55 pm

    I made this for my bros bday it was a hit! My cousin actually sent a recipe she adapted from natashaskithen.com that was originally a marble cake recipe that she only did the yellow part. It uses vanilla pudding mix and literally tastes like box cake. It’s worth trying out!😋

    Reply

  29. Karen De Souza on February 21, 2016 at 12:01 am

    Hi, I am a huge fan of your cakes especially the cup cakes and they always turn out so well. Thanks a lot.
    I tried this cake and it looks and tastes really good. But I am not sure what I did wrong with the frosting. It came out very oily and looked darker than the one in the pictures above. And I think it was the corn syrup -it kept oozing out of the mixture. Help!!!
    But I kept it in the fridge so it was ok. Everyone said it tasted great.

    Reply

    • Michelle on February 23rd, 2016 at 1:18 pm

      Hi Karen, So weird about the frosting – I’ve made it multiple times and I’ve never had it come out oily. The color may just be from different brands of cocoa powder/chocolate. I would make sure you are not overprocessing the frosting; other than that I can’t think of why it would be oily!

      Reply

  30. Kimberly on February 21, 2016 at 3:56 pm

    Is it possible to make the frosting without a food processor? Blender? Stand mixer with whisk?

    Reply

    • Michelle on February 23rd, 2016 at 1:19 pm

      Hi Kimberly, I’ve never tried to, but I would think of the two, the blender would be your better bet.

      Reply

    • Genola on March 2nd, 2016 at 10:12 pm

      Hi Kimberly. I made this cake over the weekend. I don’t have a food processor so made the icing in my stand mixer and it turned out great. I beat the butter first for a few minutes then added the corn syrup, cocoa, salt and powdered sugar. I beat that for a bit then added the melted chocolate and vanilla. I got so many compliment on the cake and especially the icing. It was great! Hope this helps.

      Reply

      • Julie on August 30th, 2016 at 4:47 pm

        I can also say that using a handheld mixer (with the normal beaters) works well. I initially tried a blender, but that didn’t work (might be my blender). I scraped it out of the blender and into a bowl and basically followed the same process at Genola (I had added everything but the melted chocolate and vanilla to the blender before abandoning it).

        Reply

  31. Ca on February 23, 2016 at 12:39 pm

    One question please Michelle..Can too much liquid cause a cake to collapse after it is removed from the oven? Thanks.

    Reply

    • Michelle on February 23rd, 2016 at 1:28 pm

      That is one of the reasons why a cake can collapse after coming out of the oven, but it’s not one of the most common. If the recipe is tested and you’ve had success with it before, the most common reason is underbaking.

      Reply

  32. Amy on February 25, 2016 at 9:48 am

    Michelle, can this recipe be adapted for cupcakes? And if so, would anything but cooking time be reduced do you think??

    Reply

    • Michelle on February 26th, 2016 at 6:36 pm

      Hi Amy, I haven’t tried this particular recipe for cupcakes, but I think it should work well. I would start with just adjusting the baking time.

      Reply

  33. Alicia S on February 25, 2016 at 3:19 pm

    I love your recipes, but have recently move from SE PA to Utah and I am now at over 5,000 feet in elevation. Can you make any recommendations for high altitude modifications? I am really having a difficult time learning to adjust my baking here!

    Reply

  34. @sugarbbaking on February 25, 2016 at 7:16 pm

    This recipe looks amazing! I can’t wait to try it, I haven’t really made a lot of yellow cakes but this one sounds perfect.

    Reply

  35. LoisH on February 27, 2016 at 3:31 pm

    I did make this cake and it came out dry. I am at 6800 feet though, so I will try again with the high altitude adjustment listed. The frosting was amazing, but mine was quite a bit darker. It was smooth like the inside of a chocolate truffle!

    Reply

  36. LoisH on February 29, 2016 at 11:12 pm

    I’ve now made this cake twice. The first time I did no high altitude adjustments and cooked for 30 minutes. It was dry and I believe over cooked. The second time I added an egg and reduced the sugar by a 1/4 cup and I cooked it for 25 minutes. Although it was better, it still was dry. If I were to make it again, I would likely reduce the cooking time to 20 minutes, which seems crazy since the recipe says 33-38. I would also like to adjust the frosting so that it is more of a milk chocate frosting perhaps by switching out the Dutch cocoa for milk? I’d love to hear other high altitude experiences with this recipe.

    Reply

  37. Amber on March 1, 2016 at 4:33 pm

    Looks Great!!! Could this make cupcakes as well?

    Reply

    • Michelle on March 8th, 2016 at 7:50 pm

      Hi Amber, I haven’t tried to make cupcakes with this particular recipe, but if you give it a try, let me know how they turn out!

      Reply

    • Carol on March 9th, 2016 at 11:13 am

      I have tried making cupcakes with this recipe. It makes wonderful cupcakes. Be sure not to over full the liners.

      Reply

  38. Gwen Watson on March 2, 2016 at 12:45 pm

    This classic yellow cake is the ultimate comfort food. It’s delicious and moist, and the chocolate frosting is the perfect thing to complement it. It can be fun to garnish the top of the cake with chocolate chips or coconut shavings to give it a little something extra.

    Reply

  39. Genola on March 2, 2016 at 10:16 pm

    I made this cake over the weekend for our anniversary. It turned out great. I shared it with several people and got wonderful comments. Thanks for the great recipe. I will definitely make it again!

    Reply

  40. Carol on March 7, 2016 at 12:48 pm

    Hi Michelle, one question please.Can I doubt this recipe ? Thanks,

    Reply

    • Michelle on March 8th, 2016 at 7:51 pm

      Hi Carol, I think you mean double? I haven’t tried scaling it so I can’t give a definitive answer, but if you try it let me know how it turns out!

      Reply

  41. Dylan on March 14, 2016 at 3:43 pm

    Hi, I am wondering if I can create this cake into a fire truck cake (Betty Crocker idea) using 3 8.5 bread pans?

    Reply

    • Michelle on March 15th, 2016 at 9:49 pm

      Hi Dylan, I don’t see why not!

      Reply

  42. Junglewife on March 15, 2016 at 2:39 pm

    My daughter requested a Barbie cake for her birthday today (you know, the kind that look like Barbie’s skirt… :-)) and I made this yellow cake recipe. I made 1 1/2 times the recipe to fit in a couple of Pyrex bowls. I had a bit of extra batter after filling the bowls where I wanted them, so I made a few cupcakes too. I tried one of the cupcakes already, and I gotta say that this is one of the very best homemade cake recipes I’ve ever made. I make more homemade cakes than I do with mixes, and I have always had my yellow cakes (no matter which recipe I use) turn out with a really big crumb, almost like a cornbread texture. This one was SO light and fluffy and delicious! It will be my new go-to cake recipe, no more searching required! Thank you!

    Reply

  43. Brianne Cramer on March 19, 2016 at 6:52 pm

    I’m planning on using this cake and icing recipe to make a birds nest cake for Easter. Will this icing be stii enough to hold the shape of the grass pastry tip or should I use regular chocolate buttercream instead?

    Birds nest cake
    http://cdn.diycozyhome.com/wp-content/uploads/2014/03/easter-bird-nest-cake.jpg

    Reply

    • Michelle on March 25th, 2016 at 8:26 pm

      Hi Brianne, Yes, I think it would be just fine!

      Reply

  44. Christine Macdonald on March 25, 2016 at 11:43 am

    Just made this, it looks wonderful, the frosting was easy and really nice to work with. I scaled down the whole recipe for the frosting a little because I only had 200g of chocolate and I still had quite a bit left over.

    Reply

  45. Blanca on March 30, 2016 at 12:47 pm

    Hello, this cake and frositing looks delicious. Tomorrow is my birthday and I plan on making cupcakes for work so I was wondering, can this recipe be made into cupcakes?
    Best,
    -Blanca

    Reply

  46. Debra on April 2, 2016 at 3:04 pm

    I only have salted butter on hand. Think it will still turn out?

    Reply

    • Michelle on April 11th, 2016 at 9:14 pm

      Hi Debra, Yes, you could just cut the amount of salt called for in the recipe in half.

      Reply

  47. Jocelin on April 21, 2016 at 9:37 am

    Could I use the same measurements for a 12X16 sheet cake?

    Reply

    • Michelle on April 21st, 2016 at 8:14 pm

      Hi Jocelin, Yes, a 12×16 pan has almost the same exact amount volume as two 8-inch rounds.

      Reply

  48. Janet on April 30, 2016 at 8:54 am

    My cake turned out heavy and dense. Tasted great but was more like a pound cake with lots of holes. I’m thinking maybe the butter and sugar were not whipped long enough but I’m not sure. I love recipes with buttermilk in them so if you have any suggestions I would be most grateful. I use mostly all your recipes with great results. Thanks for the inspirations

    Reply

    • Michelle on May 2nd, 2016 at 6:17 pm

      Hi Janet, Oh no! Yes, be sure that the butter and sugar have been whipped until they are truly light and fluffy – don’t skimp this step! Also be sure to give the eggs a full 1 minute beating in between each addition – this also helps to give rise to the cake.

      Reply

  49. Suzanne on May 6, 2016 at 2:08 pm

    OMG! This cake is the bomb! Found my new go-to yellow cake. Made it for a birthday here at work – gone in about 3 seconds. Thank you. Great recipe. Love the frosting. I have never made frosting in a food processor before, but this turn out great – nice and smooth, easy to spread. All around great recipe.

    Reply

  50. Sara on June 3, 2016 at 9:39 am

    Is there a significance to using the food processor for the frosting? Mine seems to destroy and liquefy everything I put in it but my kitchen aide always turns out beautiful frosting with the whip. I am super excited to try this, I have also been on the on going search for the perfect vanilla cake!

    Reply

    • Michelle on June 5th, 2016 at 8:11 pm

      Hi Sara, It really makes it silky smooth! I love it, but I know others have used a mixer to make with decent results if you’d rather go that route.

      Reply

  51. Lori on June 24, 2016 at 4:11 am

    This cake is amazing!! My husband is a fan of boxed yellow cake but I think I’ve officially converted him to scratch cakes now! I can’t comment on the frosting as I didn’t have all the ingredients so I used a different recipe, but this cake will absolutely be my go-to recipe for all future cake-worthy events. The only substitutions I made were using Butter-Vanilla Arome (I’m in Germany and couldn’t find plain old vanilla extract), and mixing everything by hand instead of using a mixer. The cake did fall a bit in the middle but I’m sure that was due to taking it out of the oven a few minutes too early…I was excited, ok?? Thanks for the wonderful recipe! 🙂

    Reply

  52. Michelle on July 3, 2016 at 12:49 pm

    Could this be made for a 1/2 sheet cake

    Reply

    • Michelle on July 5th, 2016 at 2:05 pm

      Hi Michelle, This amount of batter could be used for a 9×13-inch pan. If you want to use a different size, you can see how they would compare and if you need to scale the batter up or down using this chart:
      http://www.joyofbaking.com/PanSizes.html

      Reply

  53. Tamara on July 14, 2016 at 9:01 pm

    Looks so great!!! Curious, can I make this two days in advance? What are your suggestions? Thank you!

    Reply

    • Michelle on July 15th, 2016 at 7:26 pm

      Hi Tamara, Yes, you could! I would store it in a cake saver (airtight) at room temperature.

      Reply

  54. Sue on July 15, 2016 at 11:59 am

    I made this the other day, made them into cupcakes. It was so good, so much better than box cake. I didn’t have buttermilk so I used milk with some vinegar. Thank you so much!

    Reply

  55. Becky on July 24, 2016 at 11:45 am

    I made this last night and while I like the cake fine the icing is not my favorite. I believe the corn syrup gave this a strange texture and maybe didn’t need the semisweet chocolate.

    Reply

  56. Dee Robinson on August 16, 2016 at 9:19 pm

    Can you help me make into 3 layers? Do you just 1.5 times everything?

    Reply

    • Michelle on August 17th, 2016 at 10:29 pm

      Hi Dee, Yes, that’s what I would do, or you could straight double it (might be easier) and bake up cupcakes with the leftover batter.

      Reply

  57. Julie on August 30, 2016 at 4:14 pm

    I needed a birthday cake for a co-worker and didn’t know her favourite flavour (I’m new), so went with this (I trusted you that it is an American classic – I’m new to the US). I made it in a Bundt pan (I recently moved and, apparently, didn’t bring my normal round cake pans) and it would out amazingly (I did have too much icing, but solved that by eating it on bananas, banana bread, from a spoon, etc.).
    I do have two questions:
    1) My cocoa powder is clearly much denser than yours (3/4 cup would be way more than 63g). Should I go with volume or weight? I kind of went in between.
    2) Do you think (if baked in a Bundt pan), the batter would support a tunnel of dulce de leche? I have another co-worker’s birthday coming up (and quickly became the unofficial birthday cake maker) and I know she loves dulce de leche (on a work trip to South America, she had a dulce de leche pastry daily). Rather than making a caramel cake or somesuch, I was thinking of making this cake but adding some homemade dulce de leche (i.e. putting in some of the cake batter, layering in the dulce de leche, covering with the remaining batter). I’m worried though that the dulce de leche sinking to the bottom.

    Reply

    • Michelle on September 1st, 2016 at 9:24 pm

      Hi Julie, I always go by weight when available, but if the amount you used worked, then that’s okay! I’m not sure about the tunnel of dulce de leche. It’s a much softer cake than, say, a pound cake so I don’t know how it would hold up. If you do try it, please let me know how it goes!

      Reply

      • Julie on September 2nd, 2016 at 7:16 pm

        I’ll give it a try – worst is I end up with a caramel cake! Thank you so much for taking the time to reply even with all that is going on.

        Reply

  58. Marcie on September 5, 2016 at 11:45 am

    I made this cake yesterday and it is moist and delicious! I quit using box cake mixes years ago and I have been looking for a good yellow cake recipe. Now I’ve found it! It is moist and tender. I baked it in a 13 x 9 pan at 350 F and it took approx. 35-38 minutes. I also had to “make” my own buttermilk because I didn’t want to go the store. I put 1 T. of white vinegar in my 2-cup liquid measure and then added milk to equal 1 and 1/4 cups. I let the “buttermilk” sit out out with the eggs and butter to come to room temp. I did not make the frosting recipe included here as I did not have bittersweet chocolate on hand, only squares of Baker’s unsweetened chocolate. Instead I used the old Betty Crocker French Silk Frosting recipe. I am very particular when it comes to cake texture and flavor. This one is a keeper! Thanks for sharing this recipe.

    Reply

  59. Katie on September 11, 2016 at 10:57 pm

    I too have been searching for a great yellow cake recipe. Why is it so difficult to find a good recipe for such a food staple. I just made my second batch of cupcakes using this recipe and they are fantastic! Thank you so much!!!

    Reply

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