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Slice of moist yellow cake with chocolate buttercream frosting on a white plate

Yellow Cake with Chocolate Frosting

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5 from 16 reviews

  • Author: Jesse Daniel Wiley
  • 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

  1. Preheat your oven to 350°F (175°C) and prepare three 6-inch round pans by greasing and flouring them.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  3. In a stand mixer, cream 1 cup of room temperature butter and the granulated sugar together until light and fluffy.
  4. Mix in the vegetable oil and vanilla extract, then add the eggs and extra yolks one at a time, mixing well after each addition.
  5. With the mixer on low, add the flour mixture and the buttermilk in alternating batches, starting and ending with the flour.
  6. Divide the batter evenly among the prepared pans and bake for approximately 30 minutes or until the centers are set.
  7. Allow the cakes to cool in the pans briefly before transferring to a wire rack to cool completely.
  8. 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.
  9. Beat the remaining 1 cup of butter until creamy, then incorporate the butter-cocoa mixture and powdered sugar.
  10. Add the melted chocolate mixture and extra milk, beating until the frosting is silky and smooth.
  11. 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

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Find it online: https://cakesavor.com/yellow-cake-chocolate-frosting/