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Homemade Yellow Cake with Chocolate Buttercream Frosting photo

Yellow Cake with Chocolate Buttercream Frosting

This Yellow Cake with Chocolate Buttercream Frosting is a classic delight! Moist, tender, and topped with rich chocolate frosting, it’s perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.25 cups cake flour light and fluffy
  • 1 cup all-purpose flour adds structure
  • 1 tsp baking powder for leavening
  • 0.5 tsp baking soda helps cake rise
  • 0.5 tsp salt enhances flavor
  • 1.5 cups granulated sugar for sweetness
  • 0.75 cups unsalted butter room temperature
  • 0.25 cups vegetable oil adds moisture
  • 3 large eggs room temperature
  • 2 large egg yolks extra richness
  • 2 tsp vanilla extract adds flavor
  • 1 cup buttermilk for moisture
For the Chocolate Buttercream Frosting:
  • 1 batch chocolate buttercream frosting see linked recipe

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • Baking Pans
  • Cooling rack
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans or line them with parchment paper for easy removal.
  2. Step 2: In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In another bowl, using an electric mixer, cream together the unsalted butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the eggs and egg yolks, one at a time, mixing well after each addition. Then add the vanilla extract, mixing until fully incorporated.
  5. Step 5: With the mixer on low speed, alternately add the dry ingredient mixture and buttermilk, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
  6. Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Step 7: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
  8. Step 8: While the cakes cool, prepare the chocolate buttercream frosting according to your recipe. Make sure it’s smooth and spreadable.
  9. Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of chocolate buttercream frosting on top. Place the second layer on top and frost the top and sides of the cake.

Notes

  • Wrap cooled cake layers tightly in plastic wrap if making ahead.
  • For a dairy-free version, substitute buttermilk with plant-based milk and lemon juice.
  • Ensure all ingredients are at room temperature for best results.