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!

Frosting options– And you thought there was just one kind of chocolate frosting- ha! There are so many to choose from!

For a 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. Go crazy and make it with chocolate cream cheese frosting!

Yellow cake versus white cake

Yellow cake is a variation of white or vanilla cake that distinguishes itself by using more egg yolks or whole eggs. This difference in the amount of egg yolks gives yellow cake its characteristic color and a slightly richer flavor compared to the lighter taste of white cake (like my vanilla cupcake recipe), which mostly relies on egg whites. 

Ingredients for the cake

• Cake Flour – It’s lighter than all purpose flour and helps with the fluffiness. You can use all purpose if you dont have cake flour.
• Baking Powder and Baking Soda – Act as leavening agents, causing the cake to rise and become fluffy.
• Kosher Salt – Enhances the overall flavor of the cake by balancing the sweetness and providing a subtle contrast that amplifies the taste of all the other ingredients.
• Unsalted Butter – Contributes to the cake’s rich flavor and moistness while providing the necessary fat for a tender texture.
• White Sugar – Sweetens the cake batter, ensuring a well-balanced level of sweetness that complements both the cake and the frosting.
• Eggs & Egg Yolk – Eggs and egg yolk add moisture, structure, and richness to the cake, enhancing its texture and contributing to its yellow color.
• Vanilla Extract – Infuses the cake with a subtle depth of flavor.

Dairy free Version- YUP, I even tested this as a dairy free version using vegan butter and oat milk and still got rave reviews from the party I brought it to! For the frosting, I used my vegan chocolate frosting recipe.

Cake flour substitute

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!

Frosting Ingredients

• Unsalted Butter – Serves as the base for the frosting, providing creaminess and a smooth consistency.
• Unsweetened Cocoa Powder – No need to melt chocolate here, cocoa powder is easier!
• Confectioners Sugar – This is the base and bulk of the frosting.
• Brewed Coffee – Brewed coffee, if used, enhances the chocolate flavor by adding depth.
• Heavy Cream – Helps to thin out the frosting, making it easy to spread.

You can skip the coffee listed here and sub in vanilla extract. I love using coffee in my chocolate recipes though because it really enhances the flavor. You can use decaf if that helps!

To make a small amount, add 1/2 tsp instant coffee to a small cup and add 1 tbsp hot water. Mix!

Make the cake

Prepare for baking: Preheat the oven to 350° F and spray 2, 9” round cake pans, 3, 6” cake pans, or a 9×13″ pan with baking spray and set aside.

Combine dry ingredients: In a medium mixing bowl, add the cake flour, baking powder, baking soda, and salt. Mix with a whisk until well combined. 

Wet ingredients: In the bowl of a stand mixer, cream the butter for one minute on medium speed with the paddle attachment, then scrape down the bowl and add the sugar. Mix until light and fluffy. Then add the eggs and yolk one at a time, mixing in between. Pour in the vanilla extract and mix everything for one minute. 

Add the dry ingredients: Alternate adding in ⅓ of the dry ingredients and half of the buttermilk, and repeat, ending with the last of the dry ingredients. Mix until just combined without over mixing. 

Bake the cakes: Pour the cake batter into the prepared cake pans, then bake for 30 minutes. If you have 6” pans, check after  25 minutes. For a 9×13, it may take 35-40 minutes. The cake is finished baking when the tops are firm, and the sides are pulling away from the pan. Remove from the oven. Cool in the pan 10 minutes, then finish cooling on a wire rack.

Make the chocolate buttercream: Clean out the stand mixer and paddle attachment. Add the butter and cocoa powder and mix for one minute on medium speed. Then, add the confectioner’s sugar and mix until combined. Add the coffee (if using) and heavy cream one tablespoon at a time. Mix for 2 minutes or until the chocolate frosting is fluffy.

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!

STORAGE AND FREEZING

Storing: To keep your frosted cake fresh, store it in an airtight container or a cake dome at room temperature for up to 4 days.

Freezing: Wrap unfrosted cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen cakes can be stored for up to 2-3 months. When ready to use, thaw the frozen cake in the refrigerator overnight. Once thawed, you can then frost and decorate the cake as desired. 

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