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!
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!
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!
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!
Four years ago: Chicken Tortilla Soup
Five years ago: Anisette Biscotti
Nine years ago: Homemade Soft Pretzels
An easy, homemade yellow cake recipe that's buttery and moist, filled and frosted with the best chocolate frosting!
For the Frosting:
unsalted butter, at cool room temperature
light corn syrup
milk or semisweet chocolate, melted and cooled slightly
Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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.
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.
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.
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.
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. Nutritional values are based on one serving
Saturated fat: 27g
Vitamin A: 1425%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!