I’m sharing my Homemade Yellow Cake With Chocolate Frosting, a completely from-scratch cake with a simple secret that yields a tender, soft crumb and a classic vanilla-meets-chocolate finish that outperforms any box mix.
I can’t get over how simple this cake is, and yet it tastes like something you’d buy from a bakery. The crumb is so soft, with real richness from unsalted butter and a little hit of vanilla extract that makes every bite sing.
I always say it’s the Best Yellow Cake I’ve made, and when you pair it with a decadent chocolate frosting it somehow becomes that perfect Yellow Cake With Chocolate Frosting everyone asks about. I’ve messed this up once or twice, still came out great, and that actually made me trust the recipe more, not less.
Try it, just once.
Ingredients
- All purpose flour: Mostly carbs and some protein, gives structure and chew to the cake.
- Granulated sugar: Pure carbs, adds sweetness and tenderizes, no real nutrients.
- Unsalted butter: High in fat and calories, adds richness and moistness to cake and frosting.
- Eggs: Good source protein and fat, help bind and leaven the cake.
- Whole milk: Adds fat, protein and calcium, keeps crumb tender and moist.
- Unsweetened cocoa powder: Low in sugar, provides chocolate flavor and antioxidants, slightly bitter.
- Confectioners sugar: Finely powdered sugar, sweetens frosting and helps smooth texture.
- Vanilla extract: Adds aromatic sweetness, very little nutrition but boosts flavor overall.
Ingredient Quantities
- 2 1/2 cups (312 g) all purpose flour
- 2 cups (400 g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 3 1/2 to 4 cups (420–480 g) confectioners sugar sifted
- 1/2 cup (50 g) unsweetened cocoa powder sifted
- 1/2 teaspoon fine salt
- 2 teaspoons vanilla extract
- 4 to 6 tablespoons heavy cream or whole milk
How to Make this
1. Preheat oven to 350°F (177°C). Grease and flour two 8 or 9 inch round pans, line bottoms with parchment for easy release, and set aside.
2. In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Spoon and level your flour when measuring so the cake wont be dense.
3. In a large bowl or stand mixer beat 1 cup (2 sticks, 226 g) unsalted butter softened with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape the bowl, then add 4 large room temperature eggs one at a time, beating well after each. Mix in 2 teaspoons pure vanilla extract.
4. With mixer on low, add the flour mixture in three parts, alternating with 1 cup whole milk room temperature, beginning and ending with the flour. Mix just until combined; dont overmix or you will get a tougher crumb. Scrape bowl and fold any streaks with a spatula.
5. Divide batter evenly between prepared pans, smooth the tops, then gently tap pans on the counter to remove big air bubbles. Bake 25 to 35 minutes, testing with a toothpick in the center; it should come out with a few moist crumbs, not wet batter. Rotate pans halfway through if your oven runs hot.
6. Let cakes cool in pans 10 minutes, run a knife around edges, then invert onto a wire rack and remove parchment. Cool completely before frosting. If youre impatient, refrigerate for 20 to 30 minutes to firm them up.
7. For the chocolate buttercream sift together 3 1/2 to 4 cups (420–480 g) confectioners sugar and 1/2 cup (50 g) unsweetened cocoa powder to avoid lumps. In a large bowl beat 1 cup (2 sticks, 226 g) unsalted butter softened until creamy.
8. Gradually add the sifted sugar and cocoa to the butter on low, then add 1/2 teaspoon fine salt and 2 teaspoons vanilla extract. Add 4 tablespoons heavy cream or whole milk and increase mixer speed to high; if frosting is too stiff add up to 2 more tablespoons cream until spreadable. Beat until light and fluffy, about 2 to 3 minutes. Taste and adjust salt or sugar if needed.
9. Assemble: level the cakes if needed, place one layer on your serving plate, spread a generous even layer of frosting, top with second layer and crumb coat a thin layer of frosting. Chill 15 minutes to set, then finish frosting and smooth or pipe as you like. Store cake at room temperature up to 2 days or in fridge up to 4 days; bring to room temp before serving for best flavor.
Equipment Needed
1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans plus parchment paper for lining
3. Stand mixer or electric hand mixer (or a large bowl and a strong arm)
4. Medium and large mixing bowls
5. Measuring cups and spoons and a kitchen scale (optional but helpful)
6. Whisk and rubber spatula for folding and scraping
7. Sifter or fine mesh sieve for confectioners sugar and cocoa
8. Wire cooling rack and a serrated knife or cake leveler for trimming and an offset spatula for frosting
FAQ
Easy Yellow Cake With Chocolate Frosting Recipe Substitutions and Variations
- All purpose flour: swap for cake flour to get a lighter crumb. Easy DIY: for each 1 cup AP remove 2 tbsp flour and add 2 tbsp cornstarch, sift well, then use the same volume. Works great, just dont overmix.
- Whole milk: use buttermilk 1:1 for extra moistness and tang. If you do, add about 1/2 tsp baking soda per cup of buttermilk to help the cake rise right.
- Granulated sugar: replace with packed light brown sugar 1:1 for a moister cake and a hint of caramel flavor. Cake will be a bit darker, thats normal.
- Confectioners sugar (for frosting): make your own by blitzing granulated sugar in a blender or spice grinder with 1 tbsp cornstarch per cup until very fine, then sift before using. Works when you run out of store bought powdered sugar.
Pro Tips
1. Weigh your flour instead of scooping it, or at least spoon it into the cup and level it off; too much flour = dense cake. Also let eggs, milk and butter come to room temp so the batter mixes smooth, not lumpy.
2. Cream the butter and sugar until really light and fluffy, then add eggs one at a time. Stop mixing as soon as the flour is incorporated, and finish folding by hand if needed; overworking the batter makes a tough crumb.
3. Use an oven thermometer and rotate the pans halfway through bake time if your oven runs hot. Test with a toothpick for moist crumbs not wet batter, and if you need perfect layers chill them 20 to 30 minutes before leveling and frosting so they dont crumble.
4. Sift powdered sugar and cocoa, add cream a tablespoon at a time, and taste as you go. If the buttercream is too sweet add a tiny pinch of salt or a pinch of instant espresso to balance, and warm your knife or bench scraper with hot water then dry it for super clean slices.
Easy Yellow Cake With Chocolate Frosting Recipe
I’m sharing my Homemade Yellow Cake With Chocolate Frosting, a completely from-scratch cake with a simple secret that yields a tender, soft crumb and a classic vanilla-meets-chocolate finish that outperforms any box mix.
12
servings
708
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans plus parchment paper for lining
3. Stand mixer or electric hand mixer (or a large bowl and a strong arm)
4. Medium and large mixing bowls
5. Measuring cups and spoons and a kitchen scale (optional but helpful)
6. Whisk and rubber spatula for folding and scraping
7. Sifter or fine mesh sieve for confectioners sugar and cocoa
8. Wire cooling rack and a serrated knife or cake leveler for trimming and an offset spatula for frosting
Ingredients
-
2 1/2 cups (312 g) all purpose flour
-
2 cups (400 g) granulated sugar
-
2 1/2 teaspoons baking powder
-
1/2 teaspoon fine salt
-
1 cup (2 sticks, 226 g) unsalted butter softened
-
4 large eggs room temperature
-
1 cup whole milk room temperature
-
2 teaspoons pure vanilla extract
-
1 cup (2 sticks, 226 g) unsalted butter softened
-
3 1/2 to 4 cups (420–480 g) confectioners sugar sifted
-
1/2 cup (50 g) unsweetened cocoa powder sifted
-
1/2 teaspoon fine salt
-
2 teaspoons vanilla extract
-
4 to 6 tablespoons heavy cream or whole milk
Directions
- Preheat oven to 350°F (177°C). Grease and flour two 8 or 9 inch round pans, line bottoms with parchment for easy release, and set aside.
- In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Spoon and level your flour when measuring so the cake wont be dense.
- In a large bowl or stand mixer beat 1 cup (2 sticks, 226 g) unsalted butter softened with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape the bowl, then add 4 large room temperature eggs one at a time, beating well after each. Mix in 2 teaspoons pure vanilla extract.
- With mixer on low, add the flour mixture in three parts, alternating with 1 cup whole milk room temperature, beginning and ending with the flour. Mix just until combined; dont overmix or you will get a tougher crumb. Scrape bowl and fold any streaks with a spatula.
- Divide batter evenly between prepared pans, smooth the tops, then gently tap pans on the counter to remove big air bubbles. Bake 25 to 35 minutes, testing with a toothpick in the center; it should come out with a few moist crumbs, not wet batter. Rotate pans halfway through if your oven runs hot.
- Let cakes cool in pans 10 minutes, run a knife around edges, then invert onto a wire rack and remove parchment. Cool completely before frosting. If youre impatient, refrigerate for 20 to 30 minutes to firm them up.
- For the chocolate buttercream sift together 3 1/2 to 4 cups (420–480 g) confectioners sugar and 1/2 cup (50 g) unsweetened cocoa powder to avoid lumps. In a large bowl beat 1 cup (2 sticks, 226 g) unsalted butter softened until creamy.
- Gradually add the sifted sugar and cocoa to the butter on low, then add 1/2 teaspoon fine salt and 2 teaspoons vanilla extract. Add 4 tablespoons heavy cream or whole milk and increase mixer speed to high; if frosting is too stiff add up to 2 more tablespoons cream until spreadable. Beat until light and fluffy, about 2 to 3 minutes. Taste and adjust salt or sugar if needed.
- Assemble: level the cakes if needed, place one layer on your serving plate, spread a generous even layer of frosting, top with second layer and crumb coat a thin layer of frosting. Chill 15 minutes to set, then finish frosting and smooth or pipe as you like. Store cake at room temperature up to 2 days or in fridge up to 4 days; bring to room temp before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 182g
- Total number of serves: 12
- Calories: 708kcal
- Fat: 36.1g
- Saturated Fat: 21.8g
- Trans Fat: 0.25g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 150mg
- Sodium: 217mg
- Potassium: 153mg
- Carbohydrates: 92.4g
- Fiber: 2.1g
- Sugar: 71.9g
- Protein: 6.5g
- Vitamin A: 1044IU
- Vitamin C: 0mg
- Calcium: 54mg
- Iron: 1.21mg
