Yellow Cake with Chocolate Frosting
User Reviews
4.9
Yellow Cake with Chocolate Frosting
Description
The Yellow Cake batter is prepared by creaming together butter, sugar, and oil, then incorporating eggs and yolks for richness and structure. Vanilla adds depth, while leavening agents like baking powder and baking soda ensure proper rise. Alternating flour and buttermilk additions create a moist and tender crumb after baking in greased and parchment-lined pans. Baking time ranges from 25-35 minutes depending on pan size, and a toothpick test confirms doneness.
The chocolate frosting blends melted butter with cocoa powder before gradually mixing in powdered sugar, milk, and vanilla. It is beaten until light and fluffy, then spread between and over cooled cake layers. The resulting cake balances buttery yellow cake sweetness with a smooth, cocoa-rich frosting, making it suitable for birthdays or gatherings.
The notes provide make-ahead guidance, including refrigerating the frosting up to two weeks and freezing the assembled cake or frosting to extend freshness. Adjustments for different pan sizes and cupcakes are included to help tailor baking times.
Ingredients
Yellow Cake:
- 3/4 cup butter 170g), at room temperature, unsalted
- 1/4 cup neutral cooking oil 50g, generic cooking oil
- 2 cups granulated sugar (400g)
- 3 large egg at room temperature
- 2 large egg at room temperature, yolk
- 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 cocoa powder 57g, unsweetened
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
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.
Notes
- The chocolate frosting can be prepared in advance and refrigerated for up to two weeks; bring to room temperature before using.
- The baked cake layers may be wrapped and frozen for up to one month; frost while frozen and allow to come to room temperature before serving.
- For a 9x13 inch pan, bake the cake about 30-35 minutes; for an 8x8 inch pan, halve the recipe and reduce baking time by around 10 minutes.
- Yellow cupcakes from this recipe bake in approximately 17-22 minutes; use a toothpick test for doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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