Yellow Cake with Chocolate Frosting
User Reviews
4.9
1,620 reviews
Excellent
Yellow Cake with Chocolate Frosting
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There's a reason this simple Yellow Cake with chocolate frosting is such a classic, and I promise it tastes better than anything you can get from a box!
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Ingredients
Yellow Cake:
- 3/4 cup unsalted butter (170g), at room temperature
- 1/4 cup oil (50g)
- 2 cups granulated sugar (400g)
- 3 large eggs , at room temperature
- 2 large egg yolks , at room temperature
- 1 Tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 2/3 cups all-purpose flour (333g)
- 1 cup buttermilk (227g), at room temperature
Chocolate Frosting:
- 1/2 cup butter (113g), melted
- 2/3 cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
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Instructions
Yellow Cake:
- Preheat oven to 350 degrees F.
- Line two 8 inch round cake pans with parchment paper and spray pans with nonstick cooking spray.
- In a large bowl mix sugar and butter for 3 minutes. Add oil and mix again. Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
- Stir together baking powder, baking soda, salt, and flour in a medium bowl. Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture, stirring until just combined. Divide the batter evenly in the pans.
- Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs. Don't over-bake or the cake will be dry.
- Invert cakes onto a wire cooling rack to cool completely.
Chocolate Frosting:
- Melt butter, then stir in cocoa powder. Mix in the powdered sugar, milk, and vanilla then mix for a few minutes, until frosting is light and fluffy. Once the cake has cooled completely, frost with chocolate frosting.
Equipments used:
Notes
- Make Ahead Instructions: The chocolate frosting can me made in advance. Keep it in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before frosting the cake.
- Freezing Instructions: Let the cakes cool completely then wrap in plastic wrap and place in a freezer bag for up to one month. Unwrap cakes and frost when frozen then bring to room temperature to serve. The frosting can be frozen in an airtight container for up to 3 months.
- For 9x13 inch Pan Yellow Cake: Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- For a 8x8inch Yellow Cake: cut the recipe in half, and reduce the bake time by 10 minutes or so.
- For Yellow Cupcakes: Bake for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
309mg
(13%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
558IU
(11%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 309mg | 13% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 558IU | 11% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,620 reviews
Excellent
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