4.73 from 11 votes
Fair warning:  Once you have tried making this Yellow Cake with Chocolate Frosting, you will never be able to go back to a boxed cake mix or canned frosting again.  This is the best yellow cake with chocolate buttercream I've ever had and I'm preeeeeetty sure you will agree.
Yellow Cake with Chocolate Frosting
Prep Time
15 mins
Cook Time
30 mins
Cooling Time
2 hrs
Total Time
45 mins
 

Fair warning:  Once you have tried making this Yellow Cake with Chocolate Frosting, you will never be able to go back to a boxed cake mix or canned frosting again.  This is the best yellow cake with chocolate buttercream I've ever had and I'm preeeeeetty sure you will agree.

Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 745 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
Yellow Cake
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
Chocolate Buttercream Frosting
  • 1 1/2 cups (3 sticks) butter, softened to room temperature
  • 1 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/3 cup milk or cream
  • 2 teaspoons vanilla
  • Pinch of salt
Instructions
Cake
  1. Preheat oven to 350 degrees F.  Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.

  2. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

  3. In bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.

  4. Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.

  5. Add the flour mixture and the milk alternately, about 1/3 of each at a time, mixing between additions just until combined.  

  6. Divide the batter evenly between the two prepared round pans, then bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean.  If using larger 9-inch pans, the cakes will be a little thinner and bake in slight less time (around 23-27 minutes), and if making cupcakes, they will bake for 18-21 minutes.  

  7. Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.  

  8. Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.

Frosting
  1. In a large bowl, beat the butter and cocoa powder together until creamy and smooth.  

  2. Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed.

  3. Add the vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed.  Use to frost a 2-layer cake.

Nutrition Facts
Yellow Cake with Chocolate Frosting
Amount Per Serving
Calories 745 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 23g 115%
Cholesterol 143mg 48%
Sodium 491mg 20%
Potassium 282mg 8%
Total Carbohydrates 98g 33%
Dietary Fiber 3g 12%
Sugars 75g
Protein 6g 12%
Vitamin A 24.1%
Calcium 9.7%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.