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Homemade Best Yellow Cake Recipe with Chocolate Buttercream photo

Best Yellow Cake Recipe with Chocolate Buttercream

This yellow cake is a nostalgic classic! Soft, moist, and topped with creamy chocolate buttercream, it's perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 cups plus 2 tablespoons cake flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), at room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 units eggs at room temperature
  • 2 cups buttermilk
For the Chocolate Buttercream:
  • 1 cup butter softened
  • 3.5 cups powdered sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream or milk

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat Your Oven
    Preheat your oven to 350°F (175°C) to ensure your cake bakes evenly.
  2. Step 2: Prepare Your Pans
    Grease and flour two 9-inch round cake pans. This will help your cakes release easily after baking.
  3. Step 3: Mix Dry Ingredients
    In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This combination is crucial for the cake's structure.
  4. Step 4: Cream Butter and Sugar
    In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  5. Step 5: Add Eggs and Vanilla
    Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  6. Step 6: Alternate Adding Dry Ingredients and Buttermilk
    Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.
  7. Step 7: Pour and Bake
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Cool the Cakes
    Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer them to a cooling rack to cool completely.
  9. Step 9: Make the Chocolate Buttercream
    In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Add vanilla and enough cream or milk to reach your desired consistency.
  10. Step 10: Frost the Cake
    Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of chocolate buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining chocolate buttercream.

Notes

  • For a lighter cake, ensure butter and eggs are at room temperature.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze tightly wrapped for up to 2 months; thaw in the refrigerator overnight.