Classic Yellow Cake with Chocolate Frosting Recipe

This slice of homemade yellow cake with chocolate frosting is the ultimate comfort dessert. Moist, tender, and fluffy, paired with creamy chocolate frosting, it’s perfect for birthdays, holidays, or any sweet occasion.

Ingredients

For the Yellow Cake

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the Chocolate Frosting

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ cup heavy cream (more if needed for consistency)

Step-by-Step Instructions

Step 1: Prepare Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Add dry ingredients alternately with milk, mixing just until combined.

Step 2: Bake the Cake

1. Divide batter evenly into the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Frosting

1. Beat butter until creamy.
2. Add powdered sugar, cocoa powder, and salt. Mix until smooth.
3. Stir in vanilla and gradually add cream until frosting is fluffy and spreadable.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread frosting on top.
2. Add the second cake layer and frost the top and sides.
3. Smooth frosting with a spatula or create swirls for a rustic finish.

Variations

• Marble Cake: Swirl chocolate into the yellow batter before baking.
• Layered Celebration Cake: Double the recipe and stack four layers with frosting in between.
• Nutty Crunch: Sprinkle chopped pecans or walnuts between layers for texture.
• Lighter Version: Use Greek yogurt in place of half the butter.

Nutritional Information (Per Slice – 12 Servings)

Nutrient	Amount
Calories	480
Carbohydrates	65 g
Protein	6 g
Fat	23 g
Saturated Fat	14 g
Cholesterol	105 mg
Sodium	220 mg
Fiber	2 g
Sugar	45 g

Storage and Reheating

• Room Temperature: Keep covered for up to 2 days.
• Refrigerator: Store for up to 5 days. Let slices come to room temp before serving.
• Freezer: Wrap cake tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge.

Pro Tips

1. Use room temperature eggs and butter for a smoother batter.
2. Don’t overmix the batter — it keeps the cake tender.
3. For extra moistness, brush cake layers with simple syrup before frosting.
4. If frosting is too thick, add a splash more cream; if too thin, add extra powdered sugar.

FAQs

1. Can I use self-rising flour?
Yes, but omit the baking powder and salt.

2. How do I prevent dry cake?
Avoid overbaking — check with a toothpick at 25 minutes.

3. Can I use a different frosting?
Absolutely! Vanilla buttercream or cream cheese frosting works beautifully.

4. Can I make cupcakes with this recipe?
Yes, bake in cupcake liners for 18–20 minutes.

5. Can I reduce the sugar?
You can cut ½ cup sugar from the batter without major changes in texture.