Yellow Cake Recipe
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4.9
423 reviews
Excellent
Yellow Cake Recipe
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Fair warning: Once you have tried making this Yellow Cake with Chocolate Frosting, you will never be able to go back to a boxed cake mix or canned frosting again. This is the best yellow cake with chocolate buttercream I've ever had and I'm preeeeeetty sure you will agree.
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Ingredients
Yellow Cake
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup salted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
Chocolate Buttercream Frosting
- 1 ½ cups salted butter, softened to room temperature (3 sticks)
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- ⅓ cup milk or cream
- 2 teaspoons vanilla extract
- Pinch of salt
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Instructions
Cake
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.
- Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.
- Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.
- Divide the batter evenly between the two prepared round pans, then bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean. If using larger 9-inch pans, the cakes will be a little thinner and bake in slight less time (around 23-27 minutes), and if making cupcakes, they will bake for 18-21 minutes.
- Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.
- Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.
Frosting
- In a large bowl, beat the butter and cocoa powder together until creamy and smooth.
- Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed.
- Add the vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed. Use to frost a 2-layer cake.
Notes
- Storage: Store this cake in an airtight container or covered in plastic wrap at room temperature for up to 1 day, or in the refrigerator for up to 7 days. Let the cake come to room temperature for a few minutes before serving.
- Freezing: Wrap individual slices of cake in plastic wrap then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- This recipe is on page 255 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
737kcal
(37%)
Carbohydrates
99g
(33%)
Protein
7g
(14%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
570mg
(24%)
Potassium
201mg
(6%)
Fiber
3g
(12%)
Sugar
76g
(152%)
Vitamin A
1175IU
(24%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 99g | 33% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 570mg | 24% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 1175IU | 24% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
423 reviews
Excellent
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