Moist Yellow Cake with Chocolate Frosting
Ingredients
- 1 1/4 cups buttermilk
300ml
- 3 large eggs
- 2 large egg yolks
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
325g
- 1 1/2 cups sugar
310g
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
room temperature, 224g
- 2 1/2 cups unsalted butter
room temperature, 560g
- 9 cups powdered sugar
1035g
- 1 cup natural unsweetened cocoa powder
114g
- 2 tsp vanilla extract
- 4–5 tbsp heavy cream
60-75ml
- 1/4-1/2 tsp salt
- Sprinkles
optional
Directions
- 1
Make the cake
- 2
Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.2. Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.3. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.4. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.5. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.6. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.7. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.8. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds.9. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean.10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.
Make the buttercream - 3
id=”instruction-step-3″>11. Add the butter to a large mixing bowl and beat until smooth.12. Slowly add half of the powdered sugar and mix until smooth and well combined.13. Add the cocoa powder and vanilla extract and mix until well combined and smooth. Add 3-4 tablespoons of heavy cream and mix until well combined and smooth.14. Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional heavy cream, as needed to get the right consistency of frosting.
Assemble the cake - 4
id=”instruction-step-4″>15. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed.16. Place the first cake on a serving plate or a cardboard cake round.17. Spread about 1 cup of frosting evenly on top of the cake.18. Add the second layer of cake and another cup of frosting.19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.20. Use a decorating comb to add pattern to the sides of the cake, if desired.21. Pipe shells of frosting around the top edge of the cake. I used Ateco tip 844.22. Add a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best if eaten within 3-4 days
Moist Yellow Cake with Chocolate Frosting
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About this Recipe
Craving the nostalgic comfort of a truly classic yellow cake with rich chocolate frosting, but tired of bland box mixes? This Moist Yellow Cake recipe delivers that beloved homemade taste, completely from scratch, promising a dessert far superior to any store-bought option.
What truly sets this classic yellow cake apart is its exceptional moist and tender crumb, a testament to the power of quality ingredients like buttermilk, a trio of eggs and egg yolks, and ample room temperature butter. These elements work in harmony to create an incredibly soft, delicate texture that practically melts in your mouth. This isn't just a cake; it's a celebration of from-scratch baking that elevates simple ingredients into an unforgettable experience. The accompanying chocolate buttercream frosting is not just an add-on; it's the perfect, rich, and creamy counterpoint, making every bite a balanced delight.
Prepare for a slice of pure, unadulterated comfort and joy. With each forkful of this homemade yellow cake, you'll discover a texture that is wonderfully soft, yielding easily, and utterly devoid of the dryness often associated with less thoughtfully prepared cakes. The flavor profile is a delightful interplay of sweet vanilla notes from the tender yellow cake and the deep, authentic richness of natural unsweetened cocoa powder in the creamy frosting. It’s the kind of classic taste that evokes cherished memories, making it an irresistible centerpiece for any gathering. This cake isn't just eaten; it's experienced, leaving a lasting impression of rich, satisfying sweetness.
This classic yellow cake with its chocolate buttercream frosting is a masterpiece on its own, but you can certainly add a personal touch. The recipe specifically calls for sprinkles, optional, allowing you to customize the visual appeal for any occasion, whether it's a festive birthday or just a fun pop of color for a casual treat.
Serving 12, this cake is perfectly sized for celebrating life's sweet moments, from festive birthday parties and family gatherings to making an ordinary day feel special. It's a beloved classic that always brings smiles.