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A close-up shot of a slice of two-layer yellow cake with rich chocolate frosting. The cake has a soft, fluffy texture, and the chocolate frosting on top is smooth with colorful sprinkles for decoration. The slice is served on a white plate with a soft cloth napkin in the background, giving the image a cozy and inviting feel.
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Yellow Cake

This Yellow Cake is extremely easy and versatile! Perfect for any flavor combination and variations. Get creative!
Course Dessert
Cuisine American
Keyword cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Author Camila Hurst

Ingredients

Yellow Cake

  • 2 1/2 cups cake flour 258 grams
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter 169 grams, room temperature
  • 2 tbsp vegetable oil 30 ml
  • 1 1/2 cup granulated sugar 300 grams
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/4 cup buttermilk 300 ml

Chocolate Fudge Frosting

  • 1/2 cup chopped chocolate 85 grams
  • 1/4 cup heavy cream 60 ml
  • 1 cup unsalted butter 226 grams
  • 1/2 cup unsweetened cocoa powder 64 grams
  • 2 cups powdered sugar 250 grams
  • 1 tsp vanilla extract

Instructions

Yellow Cake

  • Pre-heat the oven to 350ºF. Grease and line 2 9” cake pans with parchment paper.
  • In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, or in the bowl of a stand mixer, beat the butter for 1 minute on medium speed. Add the sugar and the oil. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color. If using a stand mixer, use the paddle attachment, or you can just use a hand mixer.
  • Add the eggs and yolks, one at a time, mixing one egg completely until incorporated before adding the next one.
  • Remember to scrape the bowl in between mixing.
  • Add the vanilla, and mix to combine.
  • Add one third of the buttermilk to the bowl with the batter, mix on low to combine.
  • Next, add one third of the dry ingredient mixture. Mix on low speed.
  • Add another third of the buttermilk and mix.
  • Follow by another third of the flour mixture, mix to combine.
  • Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.
  • You can finish by folding with a spatula, to avoid over mixing the batter.
  • Divide the batter between the prepared cake pans.
  • Bake in the pre-heated oven for 35 to 40 minutes, until a toothpick inserted into the cake comes off clean.
  • Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely. If you aren’t assembling the cake on the same day, wrap the completely cooled down cake in plastic wrap, and place in the freezer.

Chocolate Fudge Frosting

  • Place the chopped chocolate in a microwave safe bowl along with the heavy cream. Microwave for 15 second and stir. If the chocolate still needs to melt, microwave for a few second increments, stirring in between, just until the chocolate has melted. Let the mixture cool down for about 10 minutes.
  • Beat the butter with a mixer for a couple of minutes until fluffy and creamy.
  • Sift half of the powdered sugar and cocoa powder into the bowl with the butter.
  • Add the melted and cooled down chocolate.
  • Mix on low until the ingredients have incorporated. Raise the speed to medium high and beat for one minute. Scrape the bowl as needed.
  • Add the remaining powdered sugar and mix to combine on low speed. Raise the speed to medium high and beat for another minute.
  • Add the vanilla and mix.
  • The frosting should be creamy and smooth.

To Decorate

  • To assemble the cake, place a cake layer on top of a cake plate.
  • Spread some frosting on top of the cake using an offset spatula, making a smooth thick layer of frosting.
  • Top with another cake layer.
  • Use an offset spatula to spread the frosting on top, and all over the sides of the cake.
  • Use a cake smoothing tool or a bench scraper to smooth out the sides of the cake as you spin the cake around on a turntable. If you don't have a turntable, simply smooth out the sides using the offset spatula.
  • Top the cake with sprinkles if desired.

Notes

Cake ingredients: make sure the ingredients to make the cake such as butter, eggs, and buttermilk are at room temperature before making the cake.
Chocolate: for the frosting, use good quality chocolate. You can use milk chocolate, semi-sweet, or dark chocolate. I used 70% dark chocolate this time, but I have made this frosting many times, sometimes I make it with milk chocolate which makes the frosting a bit sweeter, so if you like it to be on the less sweet side, use a darker chocolate.
Freezer: if you aren't assembling the cake layers the same day, wrap them in plastic wrap and place them in the freezer instead of the fridge. The fridge tends to make the cakes dry, while in the freezer they will maintain their moisture. Remove the cakes from the freezer about 30 minutes before assembling and decorating.