Yellow Cake Recipe
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.
Servings: 12 people
Ingredients
Yellow Cake
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup salted butter softened to room temperature
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
Chocolate Buttercream Frosting
- 1 ½ cups salted butter softened to room temperature (3 sticks)
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- ⅓ cup milk or cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Cake
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.2 ¼ cups all-purpose flour, 2 ½ teaspoons baking powder, ¾ teaspoon salt
- 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.¾ cup salted butter, 1 ½ cups granulated sugar
- Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.3 large eggs, 2 teaspoons vanilla extract
- Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.1 cup whole milk
- 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.
- 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.
- Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.
Frosting
- In a large bowl, beat the butter and cocoa powder together until creamy and smooth.1 ½ cups salted butter, 1 cup unsweetened cocoa powder
- 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.5 cups powdered sugar, ⅓ cup milk or cream
- 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.2 teaspoons vanilla extract, Pinch of salt
Notes
- Storage: Store this cake in an airtight container or covered in plastic wrap at room temperature for up to 1 day, or in the refrigerator for up to 7 days. Let the cake come to room temperature for a few minutes before serving.
- Freezing: Wrap individual slices of cake in plastic wrap then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- This recipe is on page 255 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 737kcal | Carbohydrates: 99g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 570mg | Potassium: 201mg | Fiber: 3g | Sugar: 76g | Vitamin A: 1175IU | Calcium: 110mg | Iron: 2mg
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