Yellow Cake with Chocolate Frosting (From Scratch!)

If you’ve ever dreamed of a classic dessert that’s both comforting and indulgent, look no further than this Yellow Cake with Chocolate Frosting (From Scratch!). This recipe brings together a tender, buttery yellow cake layered with a rich, silky chocolate frosting, all crafted from scratch for that authentic homemade taste. Whether you’re baking for a special occasion or just craving a slice of nostalgia, this cake hits all the right notes—simple ingredients, straightforward steps, and a delightful finish that will have everyone asking for seconds.

Why This Yellow Cake with Chocolate Frosting (From Scratch!) Stands Out

This cake isn’t just any yellow cake; it’s a celebration of texture and flavor. The crumb is perfectly tender yet sturdy enough to hold up to the luscious chocolate frosting. What makes it truly special is the balance of sweet and slightly tangy buttermilk in the batter, which enhances the cake’s moistness and depth of flavor. The frosting is a dreamy blend of cocoa, melted chocolate, and smooth butter, sweetened just right with powdered sugar and light corn syrup to give it that glossy finish and irresistible mouthfeel. Made entirely from scratch, this cake captures the essence of classic baking with a modern twist, ensuring a crowd-pleaser in every bite.

Shopping List

• 2 cups (281.25g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (113.5g) unsalted butter, at room temperature
• 1 cup (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (300ml) buttermilk, at room temperature
• 20 tablespoons unsalted butter, at cool room temperature (for frosting)
• 1 cup (120g) powdered sugar
• ½ cup (64.5g) Dutch-processed cocoa powder
• Pinch of salt
• ½ cup (255.75ml) light corn syrup
• 1 teaspoon vanilla extract (for frosting)
• 8 ounces (226.8ml) milk or semisweet chocolate, melted and cooled slightly

Tools of the Trade

• Stand Mixer or Hand Mixer: Essential for creaming butter and sugar, and whipping the frosting to perfection.
• Round Cake Pans: Two 8-inch or 9-inch pans work best for even layers.
• Wire Cooling Racks: To cool the cakes evenly and prevent sogginess.
• Food Processor: Optional but helpful for sifting and blending dry ingredients uniformly.
• Large Icing Spatula: For smooth, clean frosting application and beautiful presentation.

Stepwise Method: Yellow Cake with Chocolate Frosting (From Scratch!)

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your round cake pans and line them with parchment paper to ensure easy removal later. Set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine and set aside.

Step 3: Cream Butter and Sugar

Using your stand mixer or hand mixer, beat the ½ cup of unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. This step is key for a tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the teaspoon of vanilla extract to infuse warmth and aroma.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with dry ingredients. Mix until just combined after each addition. Avoid overmixing to prevent a dense cake.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 7: Prepare the Chocolate Frosting

In a large bowl, beat the 20 tablespoons of unsalted butter until creamy. Sift together the powdered sugar and Dutch-processed cocoa powder, then gradually add to the butter, mixing on low speed. Add a pinch of salt, the light corn syrup, and vanilla extract. Slowly mix in the melted and slightly cooled chocolate until smooth and luscious.

Step 8: Frost the Cake

Place one cake layer on your serving plate. Spread a generous layer of chocolate frosting on top. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting. Use your large icing spatula to create smooth or textured designs.

Step 9: Chill and Serve

For best results, refrigerate the cake for at least 30 minutes to set the frosting. Bring to room temperature before slicing and serving.

How to Make It Lighter

• Use cake flour instead of all-purpose flour for a finer, softer crumb.
• Replace half the butter with unsweetened applesauce to reduce fat content.
• Whip egg whites separately and fold them gently into the batter for extra airiness.
• Use a lighter frosting by reducing the corn syrup or substituting some butter with Greek yogurt.

Pitfalls & How to Prevent Them

• Dense Cake: Avoid overmixing the batter once flour is added; mix until just combined.
• Dry Cake: Ensure ingredients are at room temperature and measure flour accurately by spooning into the measuring cup.
• Frosting Too Runny: Cool melted chocolate properly before adding and chill frosting if it becomes too soft.
• Cake Sticking to Pans: Thoroughly grease pans and line the bottom with parchment paper for easy release.

Refrigerate, Freeze, Reheat

This Yellow Cake with Chocolate Frosting (From Scratch!) keeps beautifully in the refrigerator for up to 5 days when covered well to prevent drying out. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting. Once frosted, it’s best to freeze the whole cake only for short periods, carefully wrapped, to protect the frosting. To serve, bring the cake to room temperature for the best texture and flavor. Avoid microwaving the cake directly, as it can alter the texture and melt the frosting unevenly.

Troubleshooting Q&A

Why did my cake sink in the middle?

This usually happens when the cake is underbaked or the oven temperature is too low. Make sure to bake until a toothpick inserted in the center comes out clean and check your oven’s temperature with an oven thermometer.

My frosting is grainy—how can I fix it?

Graininess often comes from powdered sugar that hasn’t been sifted or butter that’s too cold. Be sure to sift the powdered sugar before mixing and beat the butter until completely smooth before adding other ingredients.

Can I substitute regular cocoa for Dutch-processed cocoa?

You can, but it will affect the flavor and texture slightly. Dutch-processed cocoa is less acidic, so if you swap it, consider adding a pinch of baking soda to balance the acidity and maintain the cake’s rise.

How do I keep my cake moist for longer?

Store the cake in an airtight container or wrap it well with plastic wrap at room temperature. Adding simple syrup brushed on the layers before frosting can also help maintain moisture.

Because You Liked This

• Classic Yellow Layer Cake by Pinch of Yum
• Rich Chocolate Frosting by Sally’s Baking Addiction
• One Bowl Chocolate Cake by Minimalist Baker
• How to Make Cake from Scratch by Pinch of Yum

That’s a Wrap

There’s something truly special about baking a cake from scratch, and this Yellow Cake with Chocolate Frosting (From Scratch!) is no exception. From the tender crumb to the silky frosting, every element works in harmony to create a dessert that’s both classic and irresistibly delicious. Whether you’re an experienced baker or just starting out, this recipe welcomes you to enjoy the art of baking with simple ingredients and clear steps. So gather your tools, preheat the oven, and treat yourself to a slice of pure homemade happiness.

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