Yellow Cake with Chocolate Frosting: A classic and delicious dessert made with a light, fluffy buttery cake and rich chocolate frosting.
Yellow cake with chocolate frosting is a classic dessert that never goes out of style. This sweet and buttery cake is made with simple ingredients. Whether you’re looking for a birthday cake or just a sweet treat to enjoy with your afternoon coffee, yellow cake with chocolate frosting is sure to hit the spot. Plus, with its timeless appeal and universal popularity, it’s a dessert that’s sure to please any crowd. So if you’re looking for a classic dessert that’s easy to make and always delicious, give yellow cake with chocolate frosting a try!
Also, here are additional recipe ideas for you to try out!
- Chocolate Peanut Butter Marshmallow Cake
- Graham Cracker Cake with Cake Batter Buttercream
- Strawberry Funfetti Cake With Real Strawberries
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Why you need to make this Yellow Cake with Chocolate Frosting?
- It’s a classic and beloved dessert that’s always a crowd-pleaser.
- The combination of sweet, buttery cake and rich, chocolatey frosting is a match made in heaven.
- Chocolate is a rich and indulgent flavor that pairs perfectly with a sweet buttery cake.
- Easy to make with only two elements!
Ingredient check list!
Additionally, are some ingredients that you will need for this recipe that you may not have in your pantry. For a full list, check out the recipe card for below.
- Cake flour – The base of the cake batter, which makes the cake tender and soft!
- Baking powder and baking soda: Leavening agents that help the cake rise and become light and fluffy.
- Salt: Adds flavor and balances the sweetness of the cake.
- Unsalted butter: Provides richness and flavor to the cake batter. Make sure you butter is room temp!
- Granulated sugar: Sweetens the cake batter and helps create a light and tender crumb.
- Eggs: Help bind the ingredients together and provide structure to the cake. I use large or extra large eggs. The eggs will also need to be room temp!
- Pure vanilla extract: Adds flavor and enhances the sweetness of the cake.
- Butter extract: This is used to impart the rich, creamy taste of yellow cake. You can find the one I used here
- Buttermilk: Adds moisture and richness to the cake batter. I like to use full fat, but you can use whatever you find at the store!
- Chocolate – I used 87% chocolate that I got from trader joes, but you can use whatever dark or semi sweet you want!
Tips for making the best cake layers
Importantly, I use my kitchen aid which I got from here. Here is the pan I used.
- Use room temperature ingredients, especially butter, as it creams better and more easily incorporates air into the batter.
- Sift together the dry ingredients, such as cake flour, baking powder, baking soda, and salt, to ensure even mixing and to prevent lumps.
- Cream the butter/oil and sugar together until light and fluffy, usually around 3-5 minutes on medium-high speed using a stand mixer or hand mixer.
- Add the eggs one at a time, beating well after each addition, and scrape down the bowl occasionally to ensure even mixing.
- Alternate adding the dry ingredients and wet ingredients, such as milk or buttermilk, starting and ending with the dry ingredients, and mixing until just combined.
- Don’t over mix the batter, as this can lead to a tough cake with a dense texture.
- Preheat the oven 20- 30 minutes before you start baking
- Bake the cake layers at the appropriate temperature and time, usually around 325°F for 28-31 minutes, or until a toothpick inserted in the center comes out clean.
FAQ – Yellow Cake With Chocolate Frosting
How do I ensure that my cake turns out moist and tender?
Be sure to measure the ingredients accurately and not overmix the batter, as this can cause the cake to become dry and tough. Use room temperature ingredients, as this can help ensure that the batter comes together smoothly.
Can I make the cake and frosting ahead of time?
Yes, you can make the cake and frosting ahead of time and store them separately in airtight containers in the fridge. When ready to use, bring them to room temperature before assembling the cake.
How should I store the cake after it’s been assembled?
Store the assembled cake in the fridge, covered with plastic wrap or a cake dome, to keep it fresh. Let it sit at room temperature for a bit before serving.
Can I make a gluten-free version of yellow cake with chocolate frosting?
Yes, you can use a gluten-free flour blend instead of cake-flour to make a gluten-free yellow cake.
What sprinkles did you use?
I have complied a list of all my favorite sprinkles, I will list them below!
Fun sprinkles to add to the top
Storing and freezing
To store this yellow cake with chocolate frosting, start by covering it with plastic wrap to keep it fresh. It is important to store the cake in the refrigerator as both the cake and frosting contain perishable ingredients! When you are ready to serve the cake, allow it to come to room temperature for a bit before cutting into it, as it will be easier to slice and have better texture.
Freezing – Yellow Cake With Chocolate Frosting
To freeze cake slices, wrap each slice individually in plastic wrap, then place them in an airtight container or freezer bag; when ready to enjoy, let the slices thaw in the refrigerator or at room temperature.
How to serve: Use a long, serrated knife to make a straight cut down the center of the cake, then make additional cuts perpendicular to the first cut, dividing the cake into even slices. My husband like to eat all his cake in a bowl of milk! For the best results, serve this at room temperature!
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Michelle Thompson says
I’ve been looking for a really great yellow cake with chocolate frosting recipe, and here it is!! The cake is dense, buttery, not too sweet, and this dark chocolate frosting is to die for!