Yellow Cake with Chocolate Frosting (From Scratch!)
This fluffy vanilla cake recipe is the absolute best yellow cake from scratch and paired with the silky smooth chocolate frosting, you can’t beat it for a classic birthday cake or any other celebration!
Are you a box mix yellow cake person? Or a from-scratch yellow cake person?
Truth be told, it’s REALLY hard to replicate that always-moist-and-fluffy texture that everyone loves about a box cake mix, but at the same time, we also love homemade, right?!
It took me a LONG time 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 of 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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Yellow cake tends to be the elusive unicorn of homemade baking; so many cakes can turn out too dry, too crumbly, too dense, too cornbread-like, and I have one major piece of advice for ensuring yellow cake perfection:
Make sure all of the ingredients listed “at room temperature” ARE ACTUALLY AT ROOM TEMPERATURE.
I’ve totally been there and have used still-cool butter, eggs or dairy in a recipe when I’m in a hurry, but it’s actually vitally important here. Having all of those ingredients at room temperature ensures that they emulsify, which traps air in the batter and, once in the oven, that air expands and produces a fluffy cake.
Room temperature ingredients also ensure that the batter comes together well and is ultra-smooth, which keeps the resulting cake from being crumbly or cornbread-like.
Every recipe binder needs a fabulous recipe to make yellow cake from scratch; a 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 and again to countless rounds of huge applause.
This is the only yellow cake recipe you need!
Five years ago: Morning Buns
Six years ago: Greek Lamb Gyros with Tzatziki Sauce
Yellow Cake with Chocolate Frosting (From Scratch!)
Ingredients
For the Cake:
- 2¼ cups (281.25 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (300 ml) buttermilk, at room temperature
For the Frosting:
- 20 tablespoons unsalted butter, at cool room temperature
- 1 cup (120 g) powdered sugar
- ¾ cup (64.5 g) Dutch-processed cocoa
- Pinch of salt
- ¾ cup (255.75 ml) light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces (226.8 ml) milk or semisweet chocolate, melted and cooled slightly
Equipment Used:
Instructions
- 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.
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in February 2016; updated in September 2019 with new photos and extra recipe tips.
[photos by Ari of Well Seasoned]
This cake is phenomenal! It is truly the best yellow cake out there. I made the batter as directed, then halved it to make a 3rd layer. Came out perfectly. I made a coconut frosting and put shredded coconut on the top, and it was amazing (and this is from a family of chocolate lovers). I highly recommend this cake!
My dad wanted a yellow box mix cake for his birthday– but I love baking and stumbled on this site/recipe. I had made many cakes but never a yellow one. I followed the recipe exactly and had no issues. I used 9 in pans and it was plenty sturdy. I always double the icing recipe for layer cakes but it wasn’t needed. Cake was WONDERFUL and the icing was so creamy. Loved it!!!
Made this cake for my niece’s birthday! It was a hit! Cake is moist and not so dense. It’s perfect!
I just made these into cupcakes for a family function. Though I added one ingredient to make them extra moist (small can of crushed pineapple). Though the frosting I did buttercream frosting with sprinkled coconut flakes ( unsweetened of course ). Then I added a thin slice of a fresh strawberry on top. Amazingly Good! Dispute the fact I didn’t know a lot of people in the family don’t like coconut. OH well!
Hi Michelle,
I have made this cake, it’s so yummy and fluffy, so thank you.
I was wanting to make it on a larger scale and I noticed you mentioned it can be made in a 9×13 inch pan….
1.. Would that be just a single recipe? and
2.. How tall will the cake end up being if just a single recipe?
Thanks again,
Maroula
Hi Maroula, Yes, a 9×13 pan would just be made with a single recipe. It would be able 1.5-2 inches high. So glad you enjoy it!
Thank you so much
Just made these as cupcakes and oh my goodness they were amazing. I love to bake, but don’t love to eat what I bake (but my family does!)…and I loved these. I’ve been looking for a yellow cake recipe for so long, thank you! And the frosting? Divine!
Oh! And I did the frosting in my stand mixer and had no issues!
I’m so glad I found your recipe for yellow cake! I made the cake portion (had a different topping in mind besides chocolate frosting) and all of my colleagues kept telling me how much they liked the cake, how soft it was, etc. This will definitely be my go-to recipe :)
I used this recipe to make bird nest cupcakes using the multiple opening pastry tip. The icing kept getting gummed up and making the bag explode. I finally gave up. Is this not a pipe able icing?
Hi Brianne, I have not attempted to pipe this particular icing, but it’s pretty soft, so it’s weird that it clogged up your piping tip! So sorry it didn’t work out!
The cake was truly fabulous… ! Being skeptical, I halved the recipe then later regretted my decision.. It was sooo moist and lovely!!
I was searching for a perfect scratch yellow cake recipe, and I knew I could count on you Michelle! This recipe is excellent, and that frosting is out of this world! Sadly I only had a dark chocolate bar to hand, so I’m going to have to make this again ASAP to get the full milk chocolate experience (bummer). Also I made this as a 9×13, so I probably could have gotten away with halving the frosting — but honestly there’s no such thing as too much frosting. Thanks for your help, as usual!
So it drives me nuts when people leave comments about how they did not follow directions, changed measurements, etc. Then the cake was bad. I, like so many others, have been looking for a moist and tasty scratch yellow cake mix. This is it! Look no further! I followed exact instructions. My cake was personally done in 30 mins. Might just be my oven. Love love love! Thank you!
Hi Michelle, you probably won’t see this in time, however, I want to make this tomorrow for my husbands birthday. I do not own a food processor. Any suggestions for making it with a mixer? THANK YOU
Hi Joy, Happy early birthday to your husband! I have not tried using a mixer, but others have without an issue.
I just made this because a guest requested it for his birthday. I thought it would news boring dessert. It wouldn’t be my pick. Oh my goodness! It was so good!! And he loved it having had this type of cake many times for his birthday. It was delicious and so easy to make. Good job Brown Eyed Baker. This is why I go straight to website when faced with a new request!
wow amazing ! very tasty and I like cooking i will try this cake to my friend birthday.Thanks for sharing your post.
Cooks service in Chennai
I “really” want to make this, however, I’m a bit stumped by one of the Frosting ingredients…”8 ounces (227 grams) milk or semisweet chocolate, melted and cooled slightly”? How does melted, cooled, chocolate substitute for milk? In my mind it makes no sense, please help. Thank you!
Hi Terri, It’s milk chocolate or semisweet chocolate, not actual milk.
I recently bought Bob’s Red Mill Gluten Free 1 to 1 Flour based upon excellent reviews. Haven’t tried it yet, but do you think it would work in this recipe? Thanks!
Hi Linda, I don’t do any gluten-free baking, so I couldn’t say for sure how that particular product would work in this recipe. But if you try it, I’d love for you to share your results so others might benefit!
Have you used this recipe for white cake as well? Just wondering how it would turn it with some adaptations; egg whites (maybe 5 whites instead of 3 whole eggs) and the addition of almond extract. What do you think?
Hi Jaime, I have not tried to adapt this to a white cake (I actually loathe white cake, haha!).
I made this cake in hopes for the best yellow cake recipe. My cake came out too spongy and eggy. The icing was amazing! But I wonder if I over beat the cake batter.
Do you have the inhredients ortions and baking times for a 12 inch round cake?
Hi Cecilia, I don’t, you will want to increase all of the ingredients by 1.5 for a 12-inch layer cake.
This cake is awesome, and the icing is the best I’ve ever tasted. I made the cake with French flour (as I have reactions to American wheat), and substituted non-dairy margarine in the icing and palm shortening in the cake. Also substituted almond milk/goat yogurt/vinegar combo for the buttermilk. It came out excellent. Thanks so much for posting this.
Do you prefer this frosting over the ‘best chocolate buttercream frosting’? I’ve made that one before and I love it, but was going to try this one for a cake I’m baking tomorrow. Does it taste a whole lot different or better?
Hi Sara, I love them both, but they are different. The best chocolate buttercream is much sweeter, as it contains significantly more powdered sugar. I think it’s better for piping on cupcakes because it holds shape better.
Would dark corn syrup be okay in the frosting recipe?
Thanks in advance,
Doreen
Hi Doreen, I think that would be okay, just know that you might get a slight molasses flavor come through with the dark syrup.
Thank you, very much, for the delicious sounding yellow cake recipe and just as delicious sounding choc icing!! Am planning to make it on Jan 9th, for my Daughter’s Birthday!!!!
I’m planning to make this for an upcoming birthday but was going to do a layer of your peanut butter frosting in the middle (from your chocolate cupcakes with peanut butter frosting). I’ve done it before but used store bought frosting for the chocolate outer layer. Do you think I should reduce the frosting recipe or just end up with extra? I have no issue with the outer layer of frosting being thicker (I’m not a huge cake/cupcake fan – I’m mostly in it for the frosting).
Hi Jaime, I would probably just make the same amount knowing you may have some leftovers. I always think better to have too much frosting than not enough! ;-)
Five star worthy
See review above
Best. Yellow. Cake. Ever. Oh my. We followed the directions exactly and it was absolutely the best yellow cake we have ever had.
Thank you so much. This is such a keeper.
The search is truly over. The cake: moist, flavorful. The icing the best most fluffiest icing I have ever made on my good Delish and I typically do not like yellow cake but this is great. Will make again and again and again and…. well you get the picture
Would it be alright to make this in a 8” springform pan?
Hi Joyce, This is too much batter for an 8″ springform pan; if you wanted to do that, you would need to cut the recipe in half.
I tried this recipe last weekend. the cake came out absolutely beautiful!
baked for 30min thought.
my family loved it, and i’m gonna to make it again!
Definitely it now on the list of favorits!
thanx for the perfect recipe!