Can you name a more classic dessert than yellow cake with chocolate icing? I’ll wait. This yellow cake recipe is light, fluffy and perfectly moist and the chocolate buttercream is decadent, rich and fudgy!
Yellow cake with chocolate icing
For me there is no more nostalgic combination than the classic yellow cake. Light, fluffy yellow cake and a rich, moist, decadent chocolate buttercream… the combination is just perfect. Hit this delicious cake as a classic birthday cake, centerpiece for a holiday, or just because you want cake.
What is the difference between vanilla cake and yellow cake?
Vanilla cake and yellow cake are very similar, but they differ slightly to justify two different recipes! The main difference between the two is that the yellow cake uses extra yolk! Both vanilla cake and yellow cake are made with sugar, butter, flour, baking powder, milk, vanilla extract, and eggs, but yellow cake adds a few extra egg yolks to give the cake its yellow (duh) color! The yolk also makes the cake a bit richer and denser, while the vanilla cake is lighter and fluffier!
Both cakes are often paired with similar frosting flavors like chocolate or buttercream. Ultimately, the choice between vanilla cake and yellow cake comes down to personal preference and the occasion the cake is being made for!
If you’d rather make a vanilla cake, we have a great recipe for that too!
Ingredients for yellow cake
This yellow cake recipe calls for all the usual cake suspects: butter, sugar, flour, milk… you know – staples! Luckily, you probably have most of these on hand, but if you need to make a trip to the store, here’s your list!
- butter
- vegetable oil
- granulated sugar
- eggs
- vanilla extract
- Flour
- baking powder
- Salt
- buttermilk
Ingredients for the classic chocolate buttercream
You can top this cake with any frosting your heart desires, but I highly recommend trying it with this decadent chocolate buttercream. It’s fudgy, decadent, chocolaty and compliments the yellow cake beautifully! Here’s what you need to whip it up!
- butter
- Dutch processed cocoa powder
- corn syrup
- milk
- powdered sugar
- Salt
- vanilla extract
Tips for frosting a perfect layered cake every time
Remember that every cake (no matter what it looks like) is perfect because it’s delicious, so try not to focus too much on the presentation.
Happy baking, my friends!
XXX
Press
Can you name a more classic dessert than yellow cake with chocolate icing? I’ll wait. This yellow cake recipe is light, fluffy and perfectly moist and the chocolate buttercream is decadent, rich and fudgy!
-
Preparation time:
40 minutes -
Cooking time:
30 minutes -
Total time:
2 hours and 30 minutes -
Yield:
16 portions 1X -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
-
Preparation time:
40 minutes -
Cooking time:
30 minutes -
Total time:
2 hours and 30 minutes -
Yield:
16 portions 1X -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
Units:
Scale:
- Preparation time: 40 minutes
- Cooking time: 30 minutes
- Total time: 2 hours and 30 minutes
- Yield: 16 portions 1X
- Category: Dessert
- Method: Oven
- Kitchen: American
Ingredients
for the yellow cake
- 1/2 Cup unsalted butter, at room temperature
- 1/2 Cup vegetable oil
- 2 cups granulated sugar
- 3 big eggs + 2 large yolks
- 1 tablespoon vanilla extract
- 2 2/3 Cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Salt
- 1 Cup buttermilk
for the chocolate buttercream
- 1 Cup unsalted butter, at room temperature
- 2/3 Cup Dutch processed cocoa
- 3 cups powdered sugar
- 1/3 Cup milk
- 3 tablespoons light corn syrup
- 1/2 teaspoon Salt
- 1 teaspoon vanilla extract
instructions
- Preheat the oven to 325°F and grease and flour two 8-inch cake pans. Put aside.
- In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil until homogeneous, about 3 minutes. This won’t work if your butter isn’t completely room temperature!
- Slowly add the granulated sugar to the oil and butter and beat on high until the mixture is light, fluffy and turning a very pale yellow, about 3 minutes.
- Add the eggs and yolks one at a time, scraping down the bowl between each addition. Add the vanilla extract. Beat the mixture on high for an additional 3 minutes to incorporate as much air as possible.
- In a separate bowl, sift flour, salt and baking powder. Alternately mix together the dry ingredients and buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if there are still a few lumps in the batter – you don’t want to over-mix it.
- Divide batter evenly among prepared pans and bake for 30 minutes or until cake is lightly golden brown and springs back when pressed. This depends on your oven. Remove from the oven and place on a cooling rack to cool complete.*
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat the butter for 30 seconds to soften it. Add cocoa powder, powdered sugar, milk, corn syrup, salt and vanilla extract. On slow speed, gradually increasing to high, beat until shiny and smooth, about 1 minute.
- Place the first cake on a cake stand, then brush with about a third of the frosting. Top with the second cake and top with another third of the glaze. Brush the edges of the cake with the remaining glaze. Top with flowers, sprinkles or whatever your heart desires. Enjoy!
Keywords: yellow cake with chocolate icing
Remarks
- We like to chill or freeze our cakes before frosting!