Yellow Cake with Chocolate Frosting (From Scratch!)
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4.5
522 reviews
Excellent
Yellow Cake with Chocolate Frosting (From Scratch!)
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This fluffy vanilla cake recipe is the absolute best yellow cake and paired with a silky smooth chocolate frosting, you can't beat it for a classic birthday cake or any other celebration!
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Ingredients
For the Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk at room temperature
For the Frosting:
- 20 tablespoons unsalted butter, at cool room temperature
- 1 cup powdered sugar
- ¾ cup Dutch-processed cocoa
- Pinch of salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces milk or semisweet chocolate, melted and cooled slightly
Equipment Used:
- Stand mixer or Hand mixer
- round cake pans
- wire cooling racks
- food processor
- Large Icing Spatula
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
- Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
- Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.
Notes
- Nutritional values are based on one serving
- You can make this cake in 9-inch pans, you will just need to reduce the baking time slightly. It can also be made in a 9x13-inch pan (again, reduce baking time).
- The only substitution I'm aware of for the corn syrup is Lyle's golden syrup, which has a more pronounced flavor. If you cannot find (or do not want to use) corn syrup, I would recommend using The Best Chocolate Frosting.
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
112g
(37%)
Protein
9g
(18%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Cholesterol
174mg
(58%)
Sodium
535mg
(22%)
Potassium
380mg
(11%)
Fiber
3g
(12%)
Sugar
80g
(160%)
Vitamin A
1425IU
(29%)
Calcium
159mg
(16%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 112g | 37% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 174mg | 58% |
| Sodium | 535mg | 22% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 80g | 160% |
| Vitamin A | 1425IU | 29% |
| Calcium | 159mg | 16% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
522 reviews
Excellent
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