Sweetie, let me tell you about this Yellow Cake with Chocolate Frosting– it’s the real deal! This cake is the epitome of moist and buttery goodness, and when you slather on that simple but decadent chocolate frosting, it turns into the star of the show. From birthdays to holidays, everyone’s asking for a slice of this beauty. It’s not just a cake, honey, it’s a classic through and through!
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I’ve been told I’m high maintenance. This yellow cake recipe with chocolate frosting was created to prove that notion dead wrong. I’m a simple gal with simple wants and needs. I love classic and easygoing things, like this cake.
This yellow cake recipe with chocolate frosting is a traditional plain jane cake that I grew up on but adore. I need no other cake in the world. This satisfies me each and every time. Get into it!
If you love these flavors you’re going to love this Hot Milk Cake.
The Heart & Soul of This Yellow Cake with Chocolate Frosting Recipe
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: This yellow layer cake is buttery and tender with a sweet bittersweet chocolate frosting.
Skill Level: Intermediate
Sweet Spots
- True Traditional Flavors and Staying Power. This yellow cake recipe with my homemade chocolate frosting recipe has been around for years and will continue to be made for many years in the future!
- The Best Yellow Cake Flavor. My yellow cake recipe yields a simple yet delicious yellow butter cake that is moist and flavorful with the richness of fresh butter and vanilla.
- Winning Combination. The yellow cake makes the perfect sponge cake to layer with smooth chocolate buttercream, chocolate frosting, or chocolate icing.
- No Box Mix Here! While there are tons of classic yellow cake recipes with chocolate frosting recipes out there on the web, most of them start with a box mix. This one brings home the nostalgic homemade flavor only yellow cake from scratch can provide.
- Easy to Make. Layer cakes may seem overly complicated but truly this recipe is perfect for all levels of bakers. So even if you’re a beginner, I am confident you can easily make this cake recipe.
Looking for more classic layer cakes? You’ve got to try my White Cake Recipe, Devil’s Food Cake, and Lemon Layer Cake.
Ingredients to Make Yellow Cake with Chocolate Frosting
- Butter: Unsalted butter is the best option for baking. Brands of butter don’t use the same ratio of salt to butter in their recipes which means you have less control over the saltiness when baking with salted butter. Make sure it’s at room temperature.
- Vegetable oil: Added to improve the moisture of the cake. Butter is partly water which will evaporate during baking so by adding a bit of oil to the mixture we ensure the cake will bake up with plenty of moisture.
- Sugar: The cake is prepared with granulated sugar while you will need confectioner’s sugar for the chocolate icing.
- Eggs: For texture and also give the cake its yellow color. Make sure you let your eggs sit on the counter a bit to warm up to room temperature.
- Cake flour: This type of flour is made from soft wheat. It has a finer texture and higher starch content which results in cakes and desserts that are more tender. You can buy it in grocery stores but you can also make cake flour at home using two simple ingredients.
- Leavener: This cake uses a combination of baking powder and baking soda to help lift the cake and give it some fluffiness.
- Sour cream: This ingredient is the secret to making a moist yellow cake. Like the eggs and butter make sure it’s at room temperature before mixing.
- Vanilla extract: Brings a warming aroma and natural sweetness to the cake and frosting.
- Cocoa powder: This pantry staple works perfectly to infuse the simple frosting with plenty of bittersweet chocolate flavor.
- Heavy whipping cream: It gives the frosting its creamy texture and rich flavor.
How to Make A Yellow Cake with Chocolate Frosting
For the full recipe instructions, including baking times and measurements, head down to the recipe card at the end of the page.
Step 1: Make the Yellow Cake
- Mix the butter, oil, and sugar on high until good and mixed up. We are looking for nice, light and fluffy vibes so let the mixer go for about 4-5 minutes.
- Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated.
- Next, toss in the vanilla extract and mix again.
- Sift the cake flour, baking powder, salt and baking soda into a medium sized bowl then slow the mixer to slow speed.
- Alternate adding in the dry ingredients with the sour cream and heavy cream then finally end with the rest of the dry ingredients.
- At the end of mixing, the batter should be silky and super smooth.
- Evenly pour batter into the greased up parchment lined cake pans and bake in the oven until fully baked, about 23-30 minutes.
- Remove the cake pans from the oven and cool on cooling racks for 10 minutes and then remove them from the pan to continue cooling.
PRO TIP: After cooling, wrap each layer in plastic wrap and place them in the freezer for an hour to make the layers easier to work with when assembling the cake.
Step 2: Make the Chocolate Frosting
- Add the butter, confectioner’s sugar, and cocoa powder to the bowl of your stand mixer.
- Mix everything together at high speed until it’s smooth.
- Add the heavy whipping cream and vanilla extract to the bowl.
- Beat again until the frosting is fluffy and smooth.
Step 3: Frost and Assemble the Cake
- Remove the cakes from the oven and let them rest in the pans for 10 minutes. Then turn the cakes out onto a cooling rack to cool for at least an hour.
- Spread the top of the first layer with frosting.
- Repeat with the remaining two layers until all the layers are together.
- Frost the sides and top of the cake and smooth it out.
Tips for Making the Best Yellow Cake
- For the Fluffiest Frosting: The key to the best homemade chocolate frosting is making sure it is as fluffy as possible. This comes from beating the frosting and measuring your ingredients properly!
- Do NOT Over Bake: This tip is crucial for a moist and tender cake! Be sure you watch the cake closely especially the first time you bake it in your oven. You can’t always rely on just the time. Your cake is done when you insert a toothpick and it comes out mostly clean.
- Use Room Temperature Ingredients: All the dairy — butter, milk, sour cream — and eggs should be at room temperature. Pull them out of the fridge and let them sit for a bit before you start mixing. About an hour will do the trick.
- Make Sure Cakes are Cool: Before you add the frosting make sure the cakes are fully cooled. Even better — freeze the cake layers before assembling the cake. This makes the cake a little more firm and much easier to work with when frosting and layering.
- Mix Just Long Enough: Overmixing is detrimental to cakes especially once the flour is added to the bowl. Make sure your mixer is on low speed and ONLY mix until everything is mixed.
Popular Substitutions & Additions
- Add Sprinkles: After frosting your cake feel free to decorate it with some sprinkles or chopped nuts, especially when serving it up for birthdays and special occasions.
- Different Frosting: While yellow cake with chocolate frosting is a classic combination — you might want to try something a bit different. If you’re looking to add a colored frosting to your yellow cake this American buttercream recipe is ideal or you might also enjoy this Oreo cookie frosting.
- Greek Yogurt: Swap the sour cream for Greek yogurt for a similar texture. They both have a tangy texture and will work to add the necessary moisture to your cake.
- Salted Butter: If you don’t have unsalted butter make sure to eliminate the salt in the recipe when using salted butter.
What to Serve with Cake
- Special Occasions: Whether it’s a birthday celebration or a family gathering nothing is better than ending the meal with a slice of this classic cake. It makes the perfect ending after enjoying juicy pan seared steaks or Southern baked chicken paired with your favorite sides like my cheesy scalloped potatoes, fried green tomatoes, and potato rolls.
- Add a Scoop of Ice Cream: Everything tastes better with a scoop of ice cream, especially for birthdays! Choose from flavors such as cookie butter ice cream or mocha swirl ice cream.
- Sip a Cozy Drink: Enjoy your slice of cake with an after-dinner coffee drink, hot tea, or a decadent French hot chocolate.
- Dessert Table Addition: This cake pairs great on a dessert table with other family favorites and traditional desserts. Offer a variety of textures and flavors such as my peach cobbler, NY cheesecake, and lemon meringue pie.
How to Store Yellow Cake
If you wanna serve up this cake at its absolute best, try to assemble it on the day you’re gonna show it off. Though, if you’re in a pinch, you can totally get ahead of the game and frost it a day early. And for those leftovers? Keep ’em snug as a bug in an airtight container at room temp for about 2-3 days to keep that cake as moist as can be.
Got some extra chocolate frosting? No prob! Just pop it in the fridge, and it’ll be good to go for up to two sweet weeks.
How long will yellow butter cake last in the fridge?
A yellow butter cake that’s been frosted will keep in the fridge for 4-5 days. I like to store it in the fridge when it’s a bit warm in the house or when I need to store it for more than 2-3 days. When it’s been refrigerated it’s a good idea to let it sit at room temperature before serving.
Can I freeze yellow butter cake?
Oh, for sure! If you’re planning to get your cake game on later, you can totally freeze those baked cake layers. Just wrap each layer in its own little cozy blanket of plastic wrap and aluminum foil. Stash them in the freezer, and they’ll be good for up to three fabulous months. When you’re ready, just let them thaw out on the counter, then get down to the frosting business.
You can even freeze leftover cake, whether it’s big chunks or individual slices. I like to give them a quick flash freeze on some parchment paper, then double-wrap those babies in plastic and foil. They’ll keep in your freezer for up to three months.
Frequently Asked Questions
Sure! You will get somewhere around 24-36 cupcakes from a recipe. Mix the cake batter as directed and add to your lined cupcake pan, filling each hole up two-thirds of the way full. Bake in the oven for 15-25 minutes or until a toothpick inserted in the center comes out clean.
Be sure you start with cooled cake layers. If you’re worried about the cake sliding on the plate or platter add some frosting between the plate and bottom cake layer. Frost the top of the bottom layer and then add the next cake, repeating the same process until you have all your layers in place. Then frost the cake from the top and then down the sides until the entire cake is frosted.
If you’re worried about your cake leaning over after frosted here are a few tips to help. Make sure the cake is completely cool so that the frosting doesn’t melt. It’s like the glue that holds everything together. If your cakes have a significant dome on the top you can slice each one to make it even. This will make stacking them much easier. The last option is to insert sticks in several areas around the cake to hold the layers in place.
This Yellow Cake with Chocolate Frosting is nothing short of a culinary treasure! We’re talking about a cake that’s tender, moist, and buttery, all cozied up with the simplest, most divine chocolate frosting. It’s the classic cake you need for your next birthday bash or just to treat yourself to a scrumptious slice after dinner. No matter when or why you serve it up, it’s destined to be the star of the show!
More Best Cake Recipes
- Hummingbird Cake
- Carrot Cake Recipe
- Chocolate Turtle Layer Cake
- Southern Caramel Cake Recipe
- Banana Cake
- Black Forest Cake
Yellow Cake with Chocolate Frosting
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Equipment
Ingredients
For the Cake:
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream room temperature
- 1/3 cup heavy whipping cream room temperature
For the Frosting:
- 1 cup unsalted butter 2 sticks, room temperature
- 4 cups confectioner’s sugar
- ½ cup cocoa powder
- 3 tablespoons heavy whipping cream
- 1 tablespoon pure vanilla extract
Instructions
For the Yellow Cake:
- Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Add in vanilla extract and mix.
- Sift cake flour, baking powder, salt and baking soda into a medium sized bowl. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream and heavy cream and scrape down sides and mix until just combined and turn off mixer.
- Evenly pour cake batter into prepared baking pans and place in oven to bake for 17-24 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake!! I personally start checking the cakes around 16 minutes just to be sure since everyone's oven is different.
- Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.
For the Chocolate Frosting
- Add butter, confectioner’s sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
- Lastly add in heavy whipping cream and vanilla extract until frosting is fluffy and smooth.
- Frost each layer of cake with frosting then frost the end.
Notes
-
- For the Fluffiest Frosting: The key to the best homemade chocolate frosting is making sure it is as fluffy as possible. This comes from beating the frosting and measuring your ingredients properly!
-
- Do NOT Over Bake: This tip is crucial for a moist and tender cake! Be sure you watch the cake closely especially the first time you bake it in your oven. You can’t always rely on just the time. Your cake is done when you insert a toothpick an it comes out mostly clean.
-
- Use Room Temperature Ingredients: All the dairy — butter, milk, sour cream — and eggs should be at room temperature. Pull them out of the fridge and let them sit for a bit before you start mixing. About an hour will do the trick.
-
- Make Sure Cakes are Cool: Before you add the frosting make sure the cakes are fully cooled. Even better — freeze the cake layers before assembling the cake. This makes the cake a little more firm and much easier to work with when frosting and layering.
-
- Mix Just Long Enough: Overmixing is detrimental to cakes especially once the flour is added to the bowl. Make sure your mixer is on low speed and ONLY mix until everything is mixed.
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Hi Jocelyn. It’s been awhile. I’ve been chosen to make a chocolate cake and caramel cake for our next gathering. And I’ve never gone wrong with your recipes. However it’s my first time and I don’t want to mess it up. We typically get the cakes from brown sugar bakery…so yeah um…I’ll need your help. Ok here’s the question. Is the cake flour self rising or no? Thanks so much.
Nope on self rising flour. Just regular cake flour. Swansdown is a brand you will find a lot.
Also you should use my cookbook instead for these two recipes as I have made several updates and have easier instructions to the recipes in the book. Let me know if you have any additional questions.
Thanks for responding. I’m getting my grocery list together. As great as a new cookbook and easier instructions sounds it’s just not in the budget right now. My youngest sister loves to bake so when the time is right this is something I would purchase for her. Any quick tips for a successful turnout?
Hi. Have all my ingredients and my baking assistant ready! Does the frosting for this recipe call for 1 tbs of vanilla extract or 3 tbs?
Thanks
I’m wondering the same thing. Did you ever make the frosting?
I am a newbie to your blog and I am so glad that I found you. Cannot wait to make this cake and to continue following your updates. Thank you for sharing your love of cooking! (Since I haven’t tried the cake my five stars are for your site!)
Thanks so much GG!
This is the 3rd year in a row I will be making this cake for my partner for his birthday. He loves this cake and refuses any have any other cake on his special day! Looking forward to many more years with this cake as his birthday tradition!
Hi – I’m from Australia… What is butter extract? And how much is a ‘stick’ of butter (in grams, cups, or spoon measurements?)… Thanks!
Hi Tick, you can omit the butter extract if you would like and it won’t change the wonderful flavor of the cake.
I received your cookbook for Christmas. My first cake was the cinnamon roll. AWESOME. Seriously — I want to make it again just to bring it somewhere and show off! Next up – this chocolate cake. I can’t wait!
Hooray!!!! I’m so glad you enjoyed it Barbara!!! Let me know how the chocolate cake turns out!
Hi Jocelyn — First – I did make the cinnamon roll cake again — brought it to my family and they were licking the cake server!
Today I made the yellow cake with chocolate frosting. The cake was PERFECT – super moist and flavorful. I thought the frosting might have been a little too sugary so I was going to ask how to adapt it. But then I realized the recipe in your book is slightly different — calls for 5 cups of confectioners, 1 cup of cocoa powder and one and a half of butter AND heavy cream. The taste was great — just a little too sweet for me. Should I just drop some of the confectioner’s sugar? Also I noticed that it was a LITTLE grainy. I’m not a baker — I’m learning with your book — so was this a function of not beating enough? Something else? Otherwise — hubby already had two slices so these really are “little nits” 🙂 Thanks — really appreciate your help!
Hi Barbara, yes! Feel free to adjust the sugar in the frosting to make it how you would like to. I totally retested and redeveloped a lot of recipes for the book so you will see differences from the ones on my blog for sure. Also yes, you want to make sure you whip that frosting until it is absolutely and completely smooth. Let me know if you have any other questions. I am so glad your family is enjoying your treats from the book.
Thank you so much. We are LOVING the recipes. Great book!
Such an amazing cake, its a hit every time I’ve made it…. Fabulous.
I’m so glad!!!!
I don’t have a stand mixer. Is this recipe way out of my league.
Do you have a hand mixer?
hi. I love what I’m seeing here. just copied your red velvet cake recipe to my browser because i feel in love with it at first sight. I’m an upcoming baker so i need a lot of tutoring. and if live if you could help out in any little way possible. I’d be more than grateful. in the meantime, I’m trying your yellow cake recipe asap. thanks and God bless
Have you tried this as a pound cake? Can it baked in flute pan?
Hi Latory, I actually haven’t tried this recipe as a pound cake. If you do, let me know how it turns out!!!
I came across your blog a few weeks ago, and I love it. This cake looks especially decadent- can’t wait to try it. Nothing reminds me more of my childhood, than a moist yellow cake, slathered in creamy chocolate delicious frosting. Can’t wait to try this! ?
Thank you so much Keisha! I’m so glad you made it here!!