Name: Yellow Cake with Chocolate Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups (345 g) cake flour; 2 teaspoons (8 g) baking powder; 1 teaspoon (6 g) salt; 1 cup (226 g) unsalted butter, at room temperature; 1 3/4 cups (350 g) granulated sugar; 1/3 cup (72 g) grapeseed oil; 5 large eggs, at room temperature; 2 egg yolks, at room temperature; 1 teaspoon (4.2 g) pure vanilla extract; 1 teaspoon (4.2 g) butter extract; 1 cup (240 g) sour cream, at room temperature; 2 cups (452 g) unsalted butter, slightly cold; 5 cups (625 g) confectioner’s sugar, sifted; 1 tablespoon (12 g) pure vanilla extract; 1 cup (170 g) semi-sweet or dark chocolate chips; 1/4 cup (57.75 g) heavy whipping cream; Pinch of salt

Jump to Recipe· 4.4 from 23 reviews

If you’re looking for a truly delightful classic dessert to brighten any occasion, this Yellow Cake with Chocolate Frosting Recipe is an absolute must-try. It combines the tender, buttery crumb of a perfectly baked yellow cake with the rich, silky smoothness of a homemade chocolate frosting that will have everyone asking for seconds. Whether it’s a birthday, a weekend treat, or just because, this recipe is your ticket to baking bliss and guaranteed smiles at the table.

Ingredients You’ll Need

A three-layer yellow sponge cake stands on a white marble cake stand with a wooden base. Between each sponge layer is a thick layer of smooth, light brown chocolate frosting. On top of the cake, there is a generous dollop of the same chocolate frosting, spread loosely with textured swirls. The background is a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every amazing cake starts with simple, essential ingredients that work together to create that perfect taste, texture, and look. Luckily, this Yellow Cake with Chocolate Frosting Recipe calls for pantry staples, each playing its unique role to deliver that irresistible flavor and moist crumb.

3 cups (345 g) cake flour: The foundation of your cake, cake flour ensures a tender crumb with just the right structure.
2 teaspoons (8 g) baking powder: This helps your cake rise beautifully, keeping it light and fluffy.
1 teaspoon (6 g) salt: Balances sweetness and enhances all other flavors.
1 cup (226 g) unsalted butter, at room temperature: Adds richness and moisture, contributing to that melt-in-your-mouth texture.
1 3/4 cups (350 g) granulated sugar: Sweetness that helps create a tender crumb and golden color.
1/3 cup (72 g) grapeseed oil: Boosts moistness without weighing the cake down.
5 large eggs, at room temperature: The binding agents that give the cake its structure and richness.
2 egg yolks, at room temperature: Extra moisture and deeper yellow color.
1 teaspoon (4.2 g) pure vanilla extract: Infuses a warm, inviting aroma and flavor.
1 teaspoon (4.2 g) butter extract: Enhances the buttery notes for a comforting taste.
1 cup (240 g) sour cream, at room temperature: Adds tanginess and moisture, keeping the cake incredibly soft.
2 cups (452 g) unsalted butter, slightly cold (for frosting): The base for a creamy, luscious frosting.
5 cups (625 g) confectioner’s sugar, sifted: Sweetens and thickens the frosting to perfection.
1 tablespoon (12 g) pure vanilla extract: Gives the frosting its inviting flavor depth.
1 cup (170 g) semi-sweet or dark chocolate chips: Melts into a rich ganache that makes this frosting utterly decadent.
1/4 cup (57.75 g) heavy whipping cream: Helps create a smooth and velvety chocolate ganache.
Pinch of salt: Balances the sweetness and enhances the chocolate flavor.

How to Make Yellow Cake with Chocolate Frosting Recipe

Step 1: Prepare Your Cake Pans and Dry Ingredients

Before you dive into mixing, preheat your oven to 325 degrees F. Grease three 8-inch round cake pans thoroughly with nonstick spray, line them with parchment, and spray again to prevent sticking. Meanwhile, whisk together the cake flour, baking powder, and salt in a medium bowl. This ensures your dry ingredients are evenly combined and ready to create that perfect texture.

Step 2: Cream Butter, Oil, and Sugar

Using a stand mixer with a paddle attachment, combine the room temperature butter, grapeseed oil, and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture becomes light in color and wonderfully fluffy. This step is crucial as it incorporates air, resulting in a lighter cake crumb.

Step 3: Add Eggs and Extracts

Slowly add your eggs one at a time to the creamed mixture, keeping the mixer on medium speed and scraping down the bowl to ensure everything blends evenly. After all eggs are incorporated, continue beating for another 2 minutes until the batter is silky smooth. Then, stir in both vanilla and butter extracts, adding layers of flavor that’ll warm every bite.

Step 4: Incorporate Dry Ingredients and Sour Cream Alternately

With the mixer turned to low, add the flour mixture and sour cream in alternating thirds. Start by adding one-third of the dry ingredients, then half the sour cream, followed by another third of dry ingredients, the remaining sour cream, and finally the last third of flour. This gradual blend keeps your batter smooth and helps maintain moisture.

Step 5: Bake Your Cake Layers

Divide the batter evenly among your prepared pans, about 18 to 19 ounces each. Pop them into the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in their pans for 15 minutes before inverting them onto cooling racks to chill completely — patience here truly pays off.

Step 6: Make the Chocolate Ganache for Frosting

In a microwave-safe bowl, heat the heavy cream for 1 minute, then pour it over the chocolate chips. Stir until silky smooth, heating briefly more if chocolate hasn’t fully melted. Let this ganache cool slightly—this rich, luscious mixture will become the heart of your frosting, balancing perfectly with the sweet cake.

Step 7: Prepare the Chocolate Buttercream Frosting

Cream the slightly cold butter on medium-high speed for 3 to 5 minutes until pale and fluffy. Gradually add the cooled ganache, mixing until smooth, then add sifted confectioner’s sugar a bit at a time, blending in vanilla and salt along the way. Beat everything on medium-high speed for several minutes until your buttercream is light, silky, and absolutely dreamy to work with. If it feels too soft, pop it in the fridge for 15 to 20 minutes before frosting.

Step 8: Assemble and Frost the Cake

Place your first cake layer on a plate or cake board, frosting it evenly with about 1 cup of buttercream. Stack the second layer on top and repeat the frosting. Finish with the final cake layer, placed top side down for a smooth finish. Apply a thin crumb coat all around the cake to seal in stray crumbs, then chill the cake in the freezer for 10 to 15 minutes. Once the crumb coat is set, slather the remaining buttercream over the entire cake and get creative!

How to Serve Yellow Cake with Chocolate Frosting Recipe

A three-layer round yellow cake covered in smooth, thick chocolate frosting with swirled texture on the sides. Each layer of cake is separated by a smooth chocolate filling. On top, there are ten swirls of chocolate frosting with colorful round and stick sprinkles, along with more sprinkles scattered on the cake's surface. Four tall, thin silver candles stand in the center. The cake sits on a white marble cake stand with a wooden base, placed on a white marbled surface with a soft pink cloth near it. A metal bowl with more colorful sprinkles is nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Yellow Cake with Chocolate Frosting Recipe can take it from delightful to downright show-stopping. Try fresh berries like raspberries or strawberries for a pop of color and a zing of freshness. Sprinkle some finely chopped toasted nuts for crunch or add chocolate shavings on top for an elegant flourish. Edible flowers also bring a beautiful and unexpected visual charm that will wow your guests instantly.

Side Dishes

When serving this rich and tender cake, complement it with lighter sides to balance the indulgence. Fresh fruit salad or a simple bowl of mixed berries provides a refreshing touch. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream can elevate the experience even more without overpowering the flavors you’ve worked so hard on in this Yellow Cake with Chocolate Frosting Recipe.

Creative Ways to Present

Presentation can be half the fun! Try layering the cake slices even on a wooden board with decorative cake forks for a rustic vibe. For a party, create mini versions or cake pops using the same flavors. Or slice generous wedges and drizzle with warm chocolate sauce or caramel for an extra decadent twist that makes every bite feel special.

Make Ahead and Storage

Storing Leftovers

After the celebration, wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight to preserve the freshness of this stunning Yellow Cake with Chocolate Frosting Recipe. For longer storage, refrigeration is best, but bring it back to room temperature before serving for the perfect texture.

Freezing

If you want to make this delicious cake ahead of time, it freezes beautifully. Wrap each cake layer tightly in plastic, then foil, and freeze for up to 3 months. You can also freeze a fully assembled and frosted cake by wrapping carefully to prevent freezer burn. Just thaw in the refrigerator overnight before serving to enjoy every luscious bite as if freshly baked.

Reheating

This cake is best enjoyed at room temperature, but if you prefer a slightly warm slice, gently heat it in the microwave for 10 to 15 seconds. Avoid over-heating to keep the frosting from melting. This way, the Yellow Cake with Chocolate Frosting Recipe remains delightfully moist and luscious, making every serving feel freshly baked.

FAQs

Can I substitute all-purpose flour for cake flour in this Yellow Cake with Chocolate Frosting Recipe?

While cake flour is preferred for its fine texture and lower protein content, you can substitute all-purpose flour by removing 2 tablespoons per cup of flour and replacing it with cornstarch. This helps mimic cake flour’s tender crumb, keeping your cake soft and light.

What type of chocolate is best for the frosting?

Semi-sweet or dark chocolate chips work best in this recipe because they provide a perfect balance between sweetness and rich chocolate flavor. Avoid milk chocolate as it’s too sweet and might make the frosting overly sugary.

How do I ensure my cake layers bake evenly?

Make sure your oven temperature is accurate by using an oven thermometer. Also, dividing the batter evenly across pans and preparing your pans with parchment and spray as recommended will help your cakes bake uniformly with even rising and coloring.

Can I make this Yellow Cake with Chocolate Frosting Recipe dairy-free?

To make a dairy-free version, substitute the butter with plant-based margarine or coconut oil, and replace sour cream with coconut yogurt or a dairy-free alternative. Keep in mind the texture and flavor might vary slightly but it will still be delicious!

How long will the frosted cake stay fresh?

This cake is best eaten within 3 to 4 days when stored in the refrigerator. Keep it covered tightly to retain moisture and avoid hardening of the buttercream frosting. Bring it to room temperature before enjoying for the best flavor.

Final Thoughts

This Yellow Cake with Chocolate Frosting Recipe is truly a joy to bake and share. The way its moist, tender cake layers meet the rich, chocolatey frosting makes it a timeless dessert that feels both comforting and special. I hope you’ll give it a try soon and create wonderful memories around your table with this delicious treat!