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Homemade Yellow Cake with Chocolate Buttercream Frosting recipe photo

Yellow Cake with Chocolate Buttercream Frosting

This Yellow Cake with Chocolate Buttercream Frosting is a classic delight! Perfectly moist cake paired with rich, decadent frosting will impress everyone!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.25 cups cake flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups granulated sugar
  • 0.75 cups unsalted butter brought to room temperature
  • 0.25 cups vegetable oil
  • 3 large eggs brought to room temperature
  • 2 large egg yolks brought to room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk brought to room temperature
  • 1 batch chocolate buttercream frosting recipe linked here

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the unsalted butter, vegetable oil, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs, egg yolks, and vanilla extract to the butter mixture. Continue to beat until well combined.
  5. With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.
  9. While the cakes are cooling, prepare the chocolate buttercream frosting (recipe linked here).
  10. Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of chocolate buttercream frosting on top. Place the second layer on top and frost the top and sides of the cake.
  11. Feel free to decorate with chocolate shavings, sprinkles, or fresh fruit. Slice, serve, and enjoy this delightful Yellow Cake with Chocolate Buttercream Frosting!

Notes

  • Store leftovers in an airtight container at room temperature for up to three days.
  • For longer storage, refrigerate for up to a week or freeze layers for up to three months.
  • Use room temperature ingredients for a moist cake.