Yellow Cake with Chocolate Frosting

A slice of yellow cake topped with chocolate frosting on a white cake plate.

Yellow Cake with Chocolate Frosting

This moist yellow cake is buttery in flavor and topped with a rich chocolate frosting. It's decadent yet so easy to make!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 22

Total Time 1 2

Servings servings

Calories 813kcal

Author Whitney Wright

Equipment

Ateco cake stand

Ingredients

Yellow Cake

2 1/2 cups cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups granulated sugar
1 cup buttermilk room temperature
10 tablespoons unsalted butter melted
3 large eggs, whole room temperature
3 large eggs, eggs and whites separated room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
pinch cream of tartar

Chocolate Frosting

1 1/2 cups unsalted butter room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
6 oz bittersweet chocolate finely chopped
1 tablespoon heavy cream if needed

Instructions

Yellow Cake

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray, then line the bottoms of each pan with parchment paper, spray with nonstick cooking spray (that contains flour) again, along the bottom of the pan and the sides. If you don’t have cooking spray that contains flour, then grease your pan with butter and dust with flour.
In a bowl whisk the flour, baking powder, baking soda, salt, and 1 ½ cups sugar.
In a second bowl whisk the buttermilk, butter, whole eggs, egg yolks, vegetable oil, and vanilla until smooth.
In the bowl of a stand mixer fitted with a whisk attachment mix the egg whites and cream of tartar on medium speed for 1 minute, or until mixture is foamy. Increase the speed to medium-high and whip until mixture is soft billowy mounds. With mixer on low, gradually add the remaining ¼ cup of sugar, once added turn the speed to medium-high and whip stiff, glossy peaks form, 2-3 minutes. Transfer the egg whites to a 3^rd bowl.
In the now empty stand mixer bowl add the flour mixture. With the paddle attachment and the mixer on low, slowly add the buttermilk mixture and mix until incorporated, about 30 seconds, stopping halfway through mixing to scrape down the sides of the bowl with a rubber spatula.
Using a rubber spatula, fold in one-third of the whipped egg whites. Once incorporated add the remaining egg whites and fold until no white streaks remain.
Divide the batter evenly amongst the prepared cake pans. Level the tops with an offset spatula, then gently tap the cake pan on the counter to allow the batter to settle. Bake in preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool in the cake pan for 10 minutes before turning the cakes onto a wire rack to cool completely (about 1.5-2 hours).

Chocolate Frosting

Melt the chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth. Set aside to cool for 5 minutes. (You don't want to add hot melted chocolate to the butter because it'll melt it and/or make it VERY soft). In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium high speed for 2-3 minutes. Reduce speed to low and slowly add the powdered sugar. Once the powdered sugar is mixed in, add the vanilla. Beat for 30 seconds.
Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy, making sure to scrape down the sides of the bowl so that everything is evenly incorporated. Add the heavy cream (if needed) and beat for another minute.

Assembly

Place a cake layer on a cake plate or cake stand. Spread about 1 ½ cups of chocolate frosting on the top of the cake (no need to measure it out, just eyeball it!) spreading it in an even layer until it meets the edges of the cake. Top with second cake layer. Spread remaining frosting along the top and sides of the cake. Enjoy!

Notes

Chocolate Frosting:

If you want the frosting to be a deeper brown color add a 2-3 tablespoons of cocoa powder. I added 3 tablespoons to my frosting just to give off a darker brown color. No need to adjust anything else in the recipe if you choose to add the cocoa powder.
To freeze and use at a later time, don't make the frosting. Allow cake layers to cool, then wrap in plastic wrap and freeze for up to a month. Allow the cakes to thaw at room temperature for 2-3 hours before frosting.
This recipe will make 24 cupcakes and one 9x13 cake, but you will need to adjust your baking time. For cupcakes, check them at 15 minutes; for a 9x13 cake, check it at 30 minutes.

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