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Yellow Cake With Chocolate Frosting

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Yellow Cake with Chocolate Frosting is a classic, indulgent dessert that combines a light, buttery cake with a rich, creamy chocolate frosting. This simple yet delicious cake is perfect for celebrations, birthdays, or any time you’re craving a sweet treat. The combination of moist yellow cake and decadent chocolate icing creates the ultimate dessert experience.

 

Ingredients

Scale

For the Yellow Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Chocolate Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup whole milk (more if needed)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Prepare the cake batter:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  • Bake the cake:
    • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • Prepare the chocolate frosting:
    • In a medium bowl, beat the softened butter with the cocoa powder until smooth.
    • Gradually add the powdered sugar, milk, vanilla extract, and salt. Beat on medium speed until smooth and creamy, adding more milk if necessary to reach a spreadable consistency.
  • Assemble the cake:
    • Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of frosting on top.
    • Place the second cake layer on top and frost the top and sides of the entire cake with the remaining chocolate frosting.
  • Serve:
    • Slice and serve the cake. Enjoy!

Notes

  • You can add a layer of filling between the cake layers, such as fruit preserves, whipped cream, or more frosting, for extra flavor.
  • The frosting recipe makes enough to cover the cake generously, but you can double it for a thicker layer of frosting.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days.
  • To make the cake ahead of time, you can freeze the un-frosted cake layers for up to 3 months. Thaw at room temperature before frosting.

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