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Yellow Cake with Chocolate Frosting (From Scratch!)

This fluffy vanilla cake recipe is the absolute best yellow cake and paired with a silky smooth chocolate frosting, you can't beat it for a classic birthday cake or any other celebration!

Course Dessert
Cuisine American
Prep 1 hour
Cook 35 minutes
Total 1 hour 35 minutes
Servings 8 to 10 servings
Calories 660 kcal
Author Michelle


For the Cake:

  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • cups granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • cups buttermilk at room temperature

For the Frosting:

  • 20 tablespoons unsalted butter, at cool room temperature
  • 1 cup powdered sugar
  • ¾ cup Dutch-processed cocoa
  • Pinch of salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces milk or semisweet chocolate, melted and cooled slightly


  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.
  6. 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.
  7. 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.

Recipe Notes

  •  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).
  • 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 Frosting.

Nutritional values are based on one serving

Nutrition Facts
Yellow Cake with Chocolate Frosting (From Scratch!)
Amount Per Serving
Calories 660 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g169%
Cholesterol 174mg58%
Sodium 535mg23%
Potassium 380mg11%
Carbohydrates 112g37%
Fiber 3g13%
Sugar 80g89%
Protein 9g18%
Vitamin A 1425IU29%
Calcium 159mg16%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.