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Yellow Cake with Chocolate Frosting

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 16
Calories: 462 kcal
Course: Dessert
Cuisine: American

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

Instructions

Yellow Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees F. 
  2. Line two 8 inch round cake pans with parchment paper and spray pans with nonstick cooking spray.
  3. 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.
  4. 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. 
  5. 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.
  6. Invert cakes onto a wire cooling rack to cool completely. 
Chocolate Frosting:
  1. 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

  • 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

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

% 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.