Tender Yellow Cake with Chocolate Frosting
This yellow cake with chocolate frosting is super light, fluffy and easy to make. The cake has the classic yellow color from additional egg yolks with a light vanilla flavor. Plus, the decadent chocolate frosting can be made in only 5 minutes! Slather it all over the cake for a dessert everyone will love!
I’m gonna get straight to the point and tell you what makes this yellow cake so amazing:
Fluffy- When I say fluffy, I mean it! This cake has the fluffiest, most tender crumb. Yet it wont break apart when you frost it. It’s light and airy, and still has the ability to be able to stack into layers and hold. I frost this cake with my super easy chocolate frosting for the classic taste.
Size- You can make this cake into a bunch of different sizes, depending on what you prefer. Bake it in 2, 9″ round pans like I did here for a layer cake. Or bake it into 3 smaller 6″ pans or even a 9 x13 ” cake.
You don’t have to change the amount of frosting either! As a professionally trained baker, I LOVE making classic recipes that are versatile like this!
You can totally use other frostings, I just prefer a classic version that I mentioned.
For a super light version try this whipped chocolate frosting, it has a surprise ingredient!
For something more on the rich side, try my chocolate fudge frosting or my chocolate ganache frosting.
Cake flour
I like to use cake flour in my cake recipes because it’s lighter and fluffier in texture and if I am really going for a fluffy texture, its just better!
If you dont have cake flour you can do one of two things:
- use all purpose flour
- make your own! For every 1 cup of all purpose flour, take out 2 tbsp and replace it with corn starch. Sift the two together and you just made your own cake flour.
If you do make your own cake flour, its important that you sift it well to really incorporate the corn starch throughout.
Using all purpose flour may make the cake a little more dense, so just be aware!
Make the cake
In a medium mixing bowl, add the cake flour, baking powder, baking soda, and salt. Mix with a whisk until well combined.
Assemble the cake: Once the cake is cooled, level the tops with a serrated knife if they are not even. I didnt have to this time!
Place the first cake layer on a plate or serving board, then spread chocolate frosting on top as the filling. Gently place the other cake on top, then use the rest of the frosting to top the cake with an offset spatula or a butter knife. Enjoy!
Frosting and Decorating
The easiest way to frost a cake is with an offset spatula and a cake turner. Highly recommend getting them if you make a lot of cakes!
After you frost the cake you can top it with anything from shaved chocolate, like I did here, to sprinkles, fruit, or nuts!
Tender Yellow Cake with Chocolate Frosting
Ingredients
- 2 ½ cup cake flour, 298g
- 2 tsp baking powder
- 1/4 tsp baking soda
- ½ tsp kosher salt
- 1 cup unsalted butter, 227g softened
- 1 ½ cup white sugar, 300g
- 3 eggs, large
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 cup buttermilk
Chocolate frosting
- 1 cup unsalted butter, softened at room temperature (227g)
- ⅔ cup unsweetened cocoa powder, (65g)
- 3 cups confectioners sugar, (340 g)
- 1 tsp brewed coffee, (optional)
- 1 tbsp heavy cream, or more if needed
Instructions
- Preheat the oven to 350° F and spray 2, 9” round cake pans or 3, 6” cake pans with baking spray and set aside.
- In a medium size bowl combine the 2 1/2 cup cake flour, 2 tsp baking powder, 1/4 tsp baking soda, and ½ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 ½ cups sugar.
- Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the eggs and yolk one at a time mixing in between. Add the 1 tbsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
- Mix well until combined. Do not overmix.
- Pour evenly into the cake pans. For 9” pans, bake for 30-40 minutes. For 6” pans check after 25-30 minutes. For 9×13, check after 35-40 minutes. The cake is done when the tops are firm and the sides are pulling away from the pan.
Make the chocolate buttercream
- When the cakes are cool, level the tops with a long serrated knife if they aren't straight enough.
- Place one cake on a cake board or serving tray. Spread chocolate frosting over to fill. Top with the other cake layer and frost all over. An offset spatula is the easiest thing to use but you can use a butter knife too.
