There is something undeniably nostalgic about a classic yellow cake draped in rich chocolate frosting. It takes me straight back to my grandmother’s kitchen, where simple ingredients turned into the best birthday treats. This isn’t about fancy techniques; it’s about that honest, buttery crumb that feels like a warm hug.
This recipe delivers a moist, tender cake paired with a silky chocolate buttercream that comes together easily. It is the kind of reliable bake that tastes even better the next day, making it perfect for preparing ahead without any fuss.
A Classic Comfort That Never Fails
There is a reason this combination has stood the test of time. It brings together the buttery richness of a vanilla-forward cake with the deep, fudgy notes of chocolate, creating a balance that feels like home. I love this recipe because it uses a mix of butter and vegetable oil, which guarantees the cake stays soft and moist for days.
The frosting is where the magic really happens. Instead of just using cocoa powder, we incorporate melted chocolate and milk for a texture that is silky, soft, and luscious. It is honest comfort food that doesn’t require a pastry degree to get right—just a love for good, simple flavors.
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Yellow Cake with Chocolate Frosting
- Total Time: 55 mins
- Yield: 1 cake (12 servings)
- Diet: Vegetarian
Description
This classic yellow cake features a tender, buttery crumb made extra moist with a blend of butter and vegetable oil. Paired with a luscious, fudge-like chocolate buttercream made from both cocoa and melted chocolate, it is the perfect nostalgic treat for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature (for cake)
- 1 3/4 cups granulated sugar
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup buttermilk, room temperature
- 1/4 cup unsalted butter, melted (for frosting)
- 1/2 cup cocoa powder
- 4 ounces semisweet chocolate, melted
- 1/4 cup milk, plus more as needed
- 1 cup unsalted butter, room temperature (for frosting)
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 6-inch round pans by greasing and flouring them.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- In a stand mixer, cream 1 cup of room temperature butter and the granulated sugar together until light and fluffy.
- Mix in the vegetable oil and vanilla extract, then add the eggs and extra yolks one at a time, mixing well after each addition.
- With the mixer on low, add the flour mixture and the buttermilk in alternating batches, starting and ending with the flour.
- Divide the batter evenly among the prepared pans and bake for approximately 30 minutes or until the centers are set.
- Allow the cakes to cool in the pans briefly before transferring to a wire rack to cool completely.
- To make the frosting, mix 1/4 cup melted butter with the cocoa powder in one bowl, and melt the semisweet chocolate with 1/4 cup milk in another.
- Beat the remaining 1 cup of butter until creamy, then incorporate the butter-cocoa mixture and powdered sugar.
- Add the melted chocolate mixture and extra milk, beating until the frosting is silky and smooth.
- Assemble the cake by layering the frosting between the cake rounds and covering the exterior with the remaining buttercream.
Notes
For the best results, ensure your buttermilk and eggs are truly at room temperature to prevent the batter from curdling. If you find the chocolate buttercream is too soft to work with after mixing, let it sit in the refrigerator for 10 minutes to firm up before frosting the cake.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
You don’t need to hunt down rare items for this recipe. It relies on the basics you likely already have in your cupboard.
- All-Purpose Flour & Cornstarch: We use a specific blend of regular flour and cornstarch. This trick mimics the texture of cake flour, giving you a tender crumb without needing to buy a special bag of flour.
- Unsalted Butter: Using room temperature butter provides that classic yellow cake flavor. We also use butter in the frosting for creaminess.
- Vegetable Oil: A quarter cup of oil ensures the cake stays moist longer than if we used butter alone.
- Buttermilk: This adds a gentle tang and helps tenderize the gluten, resulting in a soft texture.
- Eggs: You will need three whole eggs plus two extra yolks. The yolks are the secret to that beautiful golden color and rich, custardy flavor.
- Cocoa & Semisweet Chocolate: For the frosting, we use both cocoa powder and melted semisweet chocolate. This double-chocolate approach creates a deep, fudge-like flavor profile.
How to Make It
Step 1: Prep Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Butter and flour three 6-inch round pans to ensure your cakes release perfectly. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Setting this aside helps streamline the mixing process later.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), beat the room temperature butter and granulated sugar together. You want this mixture to be light and fluffy, which usually takes a few minutes. This step builds the structure of your cake.
Step 3: Add Liquids and Eggs
Pour in the vegetable oil and vanilla extract, mixing until combined. Scrape down the sides of the bowl. Add the eggs and the extra yolks one at a time, mixing thoroughly after each addition. Scrape the bowl again to ensure everything is incorporated evenly.
Step 4: Combine Wet and Dry
With the mixer on low speed, add the flour mixture and the buttermilk in alternating batches. Start with the flour, then the buttermilk, and end with the flour. Mix just until the batter comes together—overmixing can make the cake tough. Scrape the bowl one last time to catch any stray bits of flour at the bottom.
Step 5: Bake and Cool
Divide the batter evenly among your prepared pans. Bake for about 30 minutes, or until the centers are set and springy to the touch. Let the layers cool in the pans for a few minutes before inverting them onto a wire rack to cool completely. They need to be fully cool before frosting.
Step 6: Make the Chocolate Buttercream
While the cakes cool, melt 1/4 cup of butter and mix in the cocoa powder; set aside. Separately, melt the semisweet chocolate with 1/4 cup of milk and mix; set aside. In your mixer, beat the remaining cup of room temperature butter until creamy. Pour in the butter-cocoa mixture and mix well. Add the powdered sugar and mix on low. Finally, pour in the melted chocolate mixture and drizzle in the remaining milk. Beat until the frosting is silky and smooth.
Step 7: Assemble the Cake
Place your first cake layer on a plate or stand. Pipe or spread a generous layer of buttercream on top. Add the second layer and repeat. Top with the final layer and cover the entire cake with the remaining buttercream. Use a spatula to swirl the frosting for a rustic, home-baked finish.
Jesse’s Tips for Success
- Room Temperature Matters: Make sure your butter, eggs, and buttermilk are all at room temperature before you start. This allows them to emulsify properly, creating a smooth batter and a better rise.
- Measure Flour Correctly: Adding too much flour is the most common baking mistake. I highly recommend using a kitchen scale. If you don’t have one, fluff your flour, sprinkle it into the cup, and level it off with a knife.
- Don’t Skip the Scrape: Scrape your mixing bowl down frequently during both the cake and frosting steps. This ensures you get a homogenous consistency without streaks of unmixed butter.
- Check Your Pans: If you aren’t using 6-inch pans, you can double the recipe for 8-inch pans. For more baking basics and reliable results, check out our Classic Favorites section.
Simple Swaps for Your Kitchen
- Cupcakes: You can easily adapt this batter to make cupcakes. Fill liners about 2/3 full and reduce the baking time to 18–22 minutes. It’s a great option for parties.
- Flour Swap: If you have cake flour on hand, you can use 2 1/2 cups of cake flour instead of the all-purpose flour and cornstarch blend. The texture will be slightly lighter.
- Gluten-Free Option: This recipe works reasonably well with a high-quality 1-to-1 gluten-free flour blend. However, for a recipe specifically designed for that diet, I recommend this gluten-free yellow cake as a trustworthy alternative.
- Different Frostings: While chocolate is the traditional pairing, this sturdy yellow cake also holds up well under a simple vanilla bean buttercream or cream cheese frosting if you want to try something different from our Rich Chocolate Treats collection.
Simple Ways to Enjoy
This cake doesn’t need much dressing up—it is a star on its own. I love serving a thick slice with a cold glass of milk; the creamy milk cuts through the rich chocolate frosting perfectly. It is the ultimate after-school snack or late-night treat.
For a morning pick-me-up, enjoy a slice with your hot coffee. The warmth of the coffee melts the buttercream slightly, making it even more decadent. If you are serving this for a celebration, a few colorful sprinkles on top add a festive touch without any extra work. For more fruit-forward serving ideas to pair alongside, browse our Fruit & Garden recipes.
Simple Comfort in Every Bite
I hope this yellow cake with chocolate frosting brings a little simple comfort to your kitchen. It really is one of those recipes that proves you don’t need complicated steps to bake something wonderful. Remember, this cake is forgiving and tastes even better the next day, so take your time and enjoy the process.
If you are looking for more easy, rewarding recipes, try browsing our Cute & Quick Bakes. We would love to see how your cake turns out! Share a photo with us on Facebook, Instagram, or Pinterest. Happy baking!
