I just baked a Yellow Cake With Chocolate Frosting that’s absurdly tender and way better than any box mix so you have to keep scrolling.

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I’m obsessed with this Yellow Cake With Chocolate Frosting because it tastes like a bright, classic chocolate-vanilla mashup I actually want to eat for breakfast. It’s the kind of cake that makes me ignore plans just to steal another slice.

And the crumbs are soft enough to melt in your mouth, not dry or chalky. I love that simple vanilla note from the 2 teaspoons pure vanilla extract and the way the chocolate frosting feels smooth and reckless.

This Easy Yellow Cake Recipe is seriously nostalgic without being boring. Pure cake joy.

Messy fingers encouraged. Do it.

Right now. Seriously.

Ingredients

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All purpose flour: the cake’s backbone, gives structure and tender crumbs.
Baking powder: lifts the batter so it’s light and fluffy.
Fine salt: balances sweetness and makes flavors pop, not salty.
Unsalted butter (cake): rich fat for flavor and soft, tender crumb.
Granulated sugar: sweetens and helps create a fine, moist texture.
Large eggs: bind everything together and add that springy lift.
Vegetable oil: keeps cake extra moist, basically liquid gold for softness.
Whole milk: adds richness and helps batter mix smoothly.
Pure vanilla extract: warms the flavor, makes it taste like home.
Unsalted butter (frosting): makes the frosting creamy and spreadable.
Powdered sugar: sweetens and gives the frosting that silky texture.
Unsweetened cocoa powder: chocolatey punch, not too sweet, deep flavor.
Heavy cream or milk: loosens frosting so you can spread it.
Pure vanilla extract (frosting): adds sweet warmth and depth.
Fine salt (frosting): cuts sweetness so it isn’t cloying.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon fine salt

1 cup (2 sticks, 226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1/4 cup (60 ml) vegetable oil

1 cup (240 ml) whole milk, room temperature

2 teaspoons pure vanilla extract

For the chocolate frosting: 1 cup (2 sticks, 226 g) unsalted butter, softened

3 1/2 cups (420 g) powdered sugar, sifted

1/2 cup (50 g) unsweetened cocoa powder, sifted

1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk, as needed for spreading

1 teaspoon pure vanilla extract

1/4 teaspoon fine salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape sides as needed.

4. Add 4 large room temperature eggs one at a time, mixing each in until just combined. Stir in 1/4 cup (60 ml) vegetable oil and 2 teaspoons pure vanilla extract.

5. With mixer on low, add the dry ingredients in three additions alternating with 1 cup (240 ml) room temperature whole milk, beginning and ending with the flour mixture. Mix until just combined do not overmix.

6. Divide batter evenly between prepared pans, smooth tops and bake at 350°F: 25 to 30 minutes for 8 inch pans or 30 to 35 minutes for 9 inch pans, until a toothpick comes out with a few moist crumbs.

7. Cool cakes in pans 10 minutes then run a knife around edges and turn out onto a rack to cool completely before frosting.

8. For the chocolate frosting beat 1 cup (226 g) softened unsalted butter until creamy, then add 3 1/2 cups (420 g) sifted powdered sugar and 1/2 cup (50 g) sifted unsweetened cocoa powder on low speed to avoid clouds. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.

9. Add 1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk a little at a time until frosting is smooth and spreadable; beat on medium-high about 2 minutes for fluffy texture. Taste and add a pinch more salt if it seems flat.

10. Place one cake layer on a plate, spread a generous layer of frosting, top with second layer and frost top and sides. Chill briefly to set if you want cleaner slices. Enjoy.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans plus parchment paper to line the bottoms
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for scraping and folding
7. Cooling rack and a blunt knife to loosen cakes from pans
8. Offset spatula or butter knife for spreading the frosting

FAQ

Can I make this cake ahead of time? A: Yes. Bake it, cool completely, wrap the layers tightly in plastic wrap and store at room temp for up to 24 hours or refrigerate up to 3 days. Bring to room temp before frosting so the buttercream spreads smooth.

My cake turned out dense, what went wrong? A: Common causes are overmixing the batter after adding flour, using cold eggs or milk, or old baking powder. Mix until ingredients are just combined, use room temp eggs and milk, and check your baking powder date.

How do I get a fluffy, even crumb? A: Cream the butter and sugar until light and fluffy, scrape the bowl often, and alternate adding milk and flour in thirds. Tap pans on the counter to remove big air bubbles and rotate halfway through baking for even rise.

Can I swap whole milk for something else? A: Yes. Buttermilk makes the cake a bit tangier and extra tender, and a non dairy milk works too. If using buttermilk, reduce baking powder slightly and consider adding 1/4 teaspoon baking soda to balance acidity.

Frosting is too thick or too thin, how do I fix it? A: If too thick add 1 tablespoon of cream or milk at a time until you reach spreadable consistency. If too thin add a bit more sifted powdered sugar until it firms up. Chill briefly to set before serving.

How do I get a smooth, professional looking finish? A: Use an offset spatula and a bench scraper. Crumb coat with a thin layer of frosting, chill 15 to 30 minutes, then apply the final layer. Warm the spatula under hot water, dry it, then smooth for a cleaner look.

Easy Yellow Cake With Chocolate Frosting Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb. Use 1 cup plus 2 tablespoons cake flour for each cup AP flour, or try a 50/50 mix of AP and cake flour if you want slightly more structure.
Unsalted butter (in cake or frosting): use softened margarine or palm shortening for a dairy free-ish option, or coconut oil (solid, not melted) for a subtle coconut note. Keep in mind coconut oil can make the cake a bit denser and may impart flavor.
Whole milk: buttermilk (1:1) gives a tangy flavor and tenderizes the crumb, so it’s great if you want extra moistness. Plain yogurt or thinned sour cream also work—mix equal parts yogurt and milk until pourable.
Eggs: for each large egg, you can use 1/4 cup (60 g) unsweetened applesauce or 1/4 cup mashed banana as an egg substitute. These will add moisture and binding but will slightly change texture and flavor, so they’re best when you dont need a super light, airy crumb.

Pro Tips

1. Let the eggs and milk sit out for 30 minutes so they warm up a bit. Cold eggs and milk make the batter seize and the cake can turn dense, so room temp gives you a lighter crumb.

2. Don’t overmix once you add the flour. Stop when you can’t see dry streaks anymore, overmixing makes the cake tough. Fold gently, scrape the bowl, but don’t keep beating.

3. Use a small sheet of parchment folded into a circle for the pan bottoms and butter the sides well. That makes the layers come out cleanly and keeps the edges from tearing when you flip them.

4. For the frosting, add the cream little by little until it spreads easily. If it gets too thin chill it for 10 minutes and rewhip, or if too stiff add a teaspoon of cream at a time. Taste and add a tiny pinch more salt if it tastes flat, it really wakes up the chocolate.

Easy Yellow Cake With Chocolate Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just baked a Yellow Cake With Chocolate Frosting that’s absurdly tender and way better than any box mix so you have to keep scrolling.

Servings

servings

Calories

730

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans plus parchment paper to line the bottoms
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for scraping and folding
7. Cooling rack and a blunt knife to loosen cakes from pans
8. Offset spatula or butter knife for spreading the frosting

Ingredients

2 1/2 cups (312 g) all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1/4 cup (60 ml) vegetable oil
1 cup (240 ml) whole milk, room temperature
2 teaspoons pure vanilla extract
For the chocolate frosting: 1 cup (2 sticks, 226 g) unsalted butter, softened
3 1/2 cups (420 g) powdered sugar, sifted
1/2 cup (50 g) unsweetened cocoa powder, sifted
1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk, as needed for spreading
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon fine salt in a bowl; set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape sides as needed.
Add 4 large room temperature eggs one at a time, mixing each in until just combined. Stir in 1/4 cup (60 ml) vegetable oil and 2 teaspoons pure vanilla extract.
With mixer on low, add the dry ingredients in three additions alternating with 1 cup (240 ml) room temperature whole milk, beginning and ending with the flour mixture. Mix until just combined do not overmix.
Divide batter evenly between prepared pans, smooth tops and bake at 350°F: 25 to 30 minutes for 8 inch pans or 30 to 35 minutes for 9 inch pans, until a toothpick comes out with a few moist crumbs.
Cool cakes in pans 10 minutes then run a knife around edges and turn out onto a rack to cool completely before frosting.
For the chocolate frosting beat 1 cup (226 g) softened unsalted butter until creamy, then add 3 1/2 cups (420 g) sifted powdered sugar and 1/2 cup (50 g) sifted unsweetened cocoa powder on low speed to avoid clouds. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.
Add 1/4 to 1/2 cup (60 to 120 ml) heavy cream or milk a little at a time until frosting is smooth and spreadable; beat on medium-high about 2 minutes for fluffy texture. Taste and add a pinch more salt if it seems flat.
Place one cake layer on a plate, spread a generous layer of frosting, top with second layer and frost top and sides. Chill briefly to set if you want cleaner slices. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.