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Yellow Cake with Chocolate Frosting—a classic, moist, and absolutely scrumptious cake that’s perfect for any occasion!

slices of yellow cake with frosting on serving plate

I know you’re going to adore this recipe. This method for yellow cake with chocolate frosting has been a classic in my book for over a decade. It’s a classic for a reason, people!

Whether you’re throwing a birthday bash or just craving something sweet and homemade, this cake is like a warm hug on a plate.

Imagine biting into layers of tender yellow cake covered in rich chocolate frosting. Mmm…can you taste it?

I love the contrast of colors, too. That dark chocolatey frosting looks amazing. Then you cut into it and reveal the moist yellow cake underneath! Sprinkles? Yes please! All of the cakey things!

I’m sure I don’t need to tell you how much my daughter loves this cake. Have you ever really watched your kids as you brought out a cake like this? The reaction is always worth the effort. Their eyes widen with excitement, and it’s always a special experience.

Food does that to us. It creates memories, both in the making and the tasting. I want this recipe to make memories for you and your family just as much as it has for mine.

Let’s dive into this Heavenly recipe for yellow cake with chocolate frosting. It will satisfy your sweet tooth and bring the family together all at once!

Some of our other favorite cake recipes we have on our site include: Easy Chocolate Chip Pound Cake Recipe, Decadent Chocolate Italian Love Cake, and Chocolate Pudding Cake.

cake server holding up a slice of yellow cake with chocolate frosting in air

WHY THIS RECIPE WORKS:

  1. Simple Ingredients: This easy cake recipe uses items you probably already have in your pantry. Even if you don’t have buttermilk, you can try your hand at making your own with some milk and lemon juice!
  2. Easy to Make: No complicated steps here! Just mix, pour, bake, and frost, just as any good cake should be! This is the perfect cake for special occasions.
  3. Flavorful: Thanks to the extra egg yolks, the cake is rich and packed with flavor. Just a heads up, you’ll probably want a double batch. It’s that good!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Unsalted butter
  • Vegetable oil
  • Granulated sugar
  • Large eggs
  • Large egg yolks
  • Vanilla extract
  • Buttermilk
  • Cocoa powder
  • Powdered sugar
  • Heavy whipping cream
  • Sprinkles (optional for garnish)
ingredients needed to make yellow cake with chocolate frosting

HOW TO MAKE YELLOW CAKE WITH CHOCOLATE FROSTING:

  1. Preheat the oven 350°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside.
  2. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
  3. In the body of a stand mixer with the paddle attachment cream the butter, oil, and sugar for 3 minutes.
  4. Add the eggs one at a time until fully mixed in. Add the egg yolks and mix them in with the vanilla.
  5. Add half of the dry ingredients and stir it in until combined.
  6. Next, add half of the buttermilk, stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
making cake batter for yellow cake with chocolate frosting
  1. Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.
  2. Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
baking yellow cake with chocolate frosting
  1. While the cakes are cooling, make the frosting. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer add the butter and whip until smooth.
  2. Add the cocoa powder and carefully mix it in until combined. Add the powdered sugar a little at a time, mixing the first batch in completely before adding more. The mixture will be thick.
  3. Add the salt, vanilla, and 6 tablespoons of the heavy cream. Mix until smooth. If it appears too thick add an additional 1 tablespoon heavy cream. Once mixed in, turn the speed up to medium-high and whip for 3 minutes until light and fluffy. Scrape down the sides as needed.
making the frosting for yellow cake with chocolate frosting
  1. To assemble the cake, take the cakes out of the pan and discard the parchment paper. 
  2. Trim the tops of the cake if there is any doming so they are even and flat. 
  3. Place one of the cakes bottom side down onto your serving dish or cake plate. Add 1 cup of the frosting and smooth it out to the sides. 
  4. Place the other cake, top side down, on to the frosting. 
  5.  Take about another cup of frosting and lightly frost the entire cake, making a crumb coat. Place in the fridge for at least 2 hours or up to overnight to set.
assembling yellow cake with chocolate frosting
  1. Take the remaining frosting and frost the outside of the cake. Add sprinkles if using. Cut and serve.
decorating yellow cake with chocolate frosting

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT IS THE DIFFERENCE BETWEEN YELLOW CAKE AND WHITE CAKE?

A classic yellow cake recipe uses both whole eggs and extra egg yolks, which makes it richer and gives it a yellowish color.

White cake (or vanilla cake) usually only uses egg whites to keep the cake light and white.

CAN I USE A DIFFERENT FROSTING?

Absolutely! This cake pairs well with cream cheese, lemon, or even strawberry frosting.

Actually, you can really try any flavor of frosting that you like. Go crazy with it!

cake on server with slices taken out to show interior of yellow cake with chocolate frosting

CAN THIS BE MADE IN A 9X13 BAKING DISH?

Yes, just be sure to adjust the bake time accordingly and keep an eye on it.

Each different size of pan will bake a little bit differently, even if it’s the same amount of batter.

ANY ADDITIONS?

I think you’ll like this list. It’s a cake, so have some fun with it!

  • Chocolate chips
  • Sliced strawberries
  • Rainbow sprinkles
  • Blueberries
  • Crushed walnuts
  • Shredded coconut
  • Chopped pecans
  • Sliced almonds
  • Drizzle of caramel sauce
  • Maraschino cherries

ANY SUBSTITUTIONS?

You betcha! Here are a few places to start.

  • Almond milk for buttermilk
  • Coconut oil for vegetable oil
  • Vegan butter for unsalted butter
  • Brown sugar for granulated sugar
  • Gluten-free flour blend for all-purpose flour
  • Apple cider vinegar + dairy-free milk for buttermilk
  • Cake flour for all-purpose, make sure to add 2 extra tablespoons per cup of all-purpose.
close up of a slice of yellow cake with chocolate frosting on a plate

HOW TO STORE:

Room Temp: Keep it in an air tight container at room temp for up to 3 days.

Refrigerator: Keep your cake in an airtight container and store it in the fridge for up to one week. Let’s be honest, though. This cake won’t last that long. You’re going to enjoy it too much to just leave it sitting in the fridge!

Freezer: Wrap the cake slices in plastic wrap and store them in an airtight container. They’ll last up to three months in the freezer. Actually, frozen cake is quite tasty. You should try it!

DANA’S TIPS AND TRICKS:

  • Always use room temperature eggs and buttermilk for a smoother batter.
  • Spray the parchment paper with baking spray to easily remove the cake from the pans.
  • Sift the dry ingredients to avoid lumps in the cake batter.
  • Use an electric mixer for a well-mixed, airy batter.
  • If you’re using a hand mixer, mix at medium speed to incorporate air into the batter.
  • For an even more special touch, use your favorite sprinkles for garnish.
yellow cake with chocolate frosting on a plate with a bite taken out

Yellow Cake with Chocolate Frosting is a timeless classic that’ll make you feel like a kid again. It’s the perfect blend of rich, moist cake and creamy, delicious frosting.

And the best part? It’s super easy to make. So, grab your mixing bowls and let’s get baking, friends!

If you’ve tried this YELLOW CAKE WITH CHOCOLATE FROSTING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Yellow Cake with Chocolate Frosting

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 28 minutes
Yellow Cake with Chocolate Frosting—a classic, moist, and absolutely scrumptious cake that’s perfect for any occasion!
Servings 12 servings

Ingredients
  

FOR THE FROSTING

Instructions

  • Preheat the oven 350°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside.
  • In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
    2 & 2/3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
  • In the body of a stand mixer with the paddle attachment cream the butter, oil, and sugar for 3 minutes.
    3/4 cup unsalted butter, 1/4 cup vegetable oil, 1 & 3/4 cups granulated sugar
  • Add the eggs one at a time until fully mixed in. Add the egg yolks and mix them in with the vanilla.
    3 large eggs, 2 large egg yolks, 1 tablespoon vanilla extract
  • Add half of the dry ingredients and stir it in until combined.
  • Next, add half of the buttermilk, stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
    1 & 1/4 cups buttermilk
  • Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.
  • Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
  • While the cakes are cooling, make the frosting. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer add the butter and whip until smooth.
    1 & 1/2 cups unsalted butter
  • Add the cocoa powder and carefully mix it in until combined. Add the powdered sugar a little at a time, mixing the first batch in completely before adding more. The mixture will be thick.
    3/4 cup unsweetened cocoa powder, 6 cups powdered sugar
  • Add the salt, vanilla, and 6 tablespoons of the heavy cream. Mix until smooth. If it appears too thick add an additional 1 tablespoon heavy cream. Once mixed in, turn the speed up to medium-high and whip for 3 minutes until light and fluffy. Scrape down the sides as needed.
    1/2 teaspoon salt, 2 teaspoons vanilla extract, 6-7 tablespoons heavy whipping cream
  • To assemble the cake, take the cakes out of the pan and discard the parchment paper.
  • Trim the tops of the cake if there is any doming so they are even and flat.
  • Place one of the cakes bottom side down onto your serving dish or cake plate. Add 1 cup of the frosting and smooth it out to the sides.
  • Place the other cake, top side down, on to the frosting.
  • Take about another cup of frosting and lightly frost the entire cake, making a crumb coat. Place in the fridge for at least 2 hours or up to overnight to set.
  • Take the remaining frosting and frost the outside of the cake. Add sprinkles if using. Cut and serve.
    sprinkles for garnish

Notes

  • Always use room temperature eggs and buttermilk for a smoother batter.
  • Spray the parchment paper with baking spray to easily remove the cake from the pans.
  • Sift the dry ingredients to avoid lumps in the cake batter.
  • Use an electric mixer for a well-mixed, airy batter.
  • If you’re using a hand mixer, mix at medium speed to incorporate air into the batter.
  • For an even more special touch, use your favorite sprinkles for garnish.

Nutrition

Calories: 878kcal | Carbohydrates: 115g | Protein: 7g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 295mg | Potassium: 255mg | Fiber: 3g | Sugar: 90g | Vitamin A: 1323IU | Vitamin C: 0.05mg | Calcium: 96mg | Iron: 2mg
Nutrition Disclaimer

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5 from 1 vote (1 rating without comment)

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