Few desserts have as much nostalgic appeal as classic yellow cake with chocolate frosting. This incredible homemade cake recipe is perfect for birthdays and celebrations of all kinds, and it\u2019s a favorite with everyone!\u00a0<\/p>\n\n\n
![\"yellow](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-8-660x880.jpg\")
<\/figure><\/div>\n\n\nYou could say I\u2019ve been developing this cake recipe for almost as long as I\u2019ve had this website, over 15 years! I first shared a yellow cake with chocolate frosting when my oldest son turned one in 2013 (photos here<\/a>!), but recently I\u2019ve wanted to revisit the recipe and make it even better.<\/p>\n\n\n\n Because homemade vanilla cake is notoriously difficult to get\u00a0just right<\/em>, as it has a tendency to be too dry or bland, or both. I\u2019ve baked more than a dozen versions of this cake during the last few years, and I\u2019m proud to say I\u2019ve finally nailed it! This is the BEST yellow cake recipe I\u2019ve ever made<\/strong>. It has amazing texture, delicious flavor, and I just love it so much.<\/p>\n\n\n\n Keep reading to see how to make the most perfect yellow vanilla cake with the creamiest chocolate buttercream frosting<\/strong>. You can dress this cake up or down for any occasion, and it\u2019s especially perfect for birthday celebrations!<\/p>\n\n\n\n\n\n\n So how do you get both great flavor and texture? The secret is to use both butter\u00a0and\u00a0<\/em>oil<\/strong>. Oil keeps the cake layers more moist than if you only used butter, which has a tendency to make the cakes a bit dry. And using butter with the oil adds incredible flavor you wouldn\u2019t have otherwise. There are a few other ingredients and tricks necessary to make this yellow cake the BEST it can be. Keep reading to find out!<\/p>\n\n\n It\u2019s easy to prep this cake in advance if you want! I often will split making a cake like this over 2 days, baking cakes on one day and then assembling the next. And you can even prep farther in advance too.<\/p>\n\n\n\n Prep cake layers in advance<\/strong>\u00a0and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Assemble cake layers while cold from the fridge, and thaw frozen cakes in the fridge overnight still in their plastic wrap before using.\u00a0See my tutorial on how to store cake layers<\/a>\u00a0for more detailed info.<\/p>\n\n\n\n Prep the frosting in advance<\/strong>\u00a0and store at room temperature for several days, in the fridge for 1-2 weeks, or in the freezer for several months. For best results, beat frosting until smooth before using, adding a bit more cream if needed to get the right texture.<\/p>\n<\/div><\/div>\n\n\n A light and flavorful vanilla cake iced with chocolate buttercream frosting. Perfect for birthdays and other occasions!<\/span><\/p>\n \n\n \n<\/div>\n\n\n\n Preheat oven to 350\u00b0F. Grease two 8 or 9-inch cake pans with nonstick baking spray or butter and flour, and line with parchment paper.<\/span><\/p><\/li> In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt and baking soda. Add the butter, vegetable oil, and 1 cup of the buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes total. Stop and scrape the bowl down at least once.<\/span><\/p><\/li> Whisk together the eggs, egg yolks, remaining \u00bc cup of the buttermilk, and the vanilla extract in a bowl or liquid measuring cup. <\/span><\/p><\/li> Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.<\/p><\/li> Divide the batter between the prepared pans, about 1lb 8 oz\/680 grams of batter in each pan. Bake for 32-35 minutes, or until tops are golden and slightly domed. When gently pressed with a finger, the tops of the cake should bounce back. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.<\/span><\/p><\/li><\/ul><\/div> You can melt the chocolate in double boiler or in the microwave in 30 second bursts. Heat just until a few bits of chocolate remain, then whisk until smooth. Cool mostly to room temperature before using.<\/span><\/p><\/li> Add powdered sugar, butter, cooled melted chocolate, cream\/half and half, vanilla and salt in the bowl of an electric mixer and beat on medium high speed until combined and super creamy. You’ll need to scrape down the bowl a few times to make sure it’s smooth and uniform. If needed, add cream\/half and half a little at a time to get the consistency you want. <\/span><\/p><\/li> To assemble the cake, place one layer (flat side up) on a plate or cake stand. Cover with 1-2 cups of the chocolate frosting. Top with second cake layer and cover the top and sides of the cake with the frosting.<\/span><\/p><\/li> Serve immediately or as desired, though the cake will be its best within 2 days of assembly.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\n Calories: <\/span>650<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>80<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>36<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>22<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>146<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>440<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>228<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>59<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>1006<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>0.03<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>84<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n\n\n\n \n<\/div>\n<\/div><\/div>\n\n\n Note: A version of this recipe was originally published in April 2013. In May 2025 the recipe was significantly improved and updated. This recipe is completely my own creation, though I was influenced by yellow cake recipes from Bake from Scratch magazine<\/a> and Sky High Cakes cookbook<\/a>.<\/em> <\/p>\n\t<\/div>\r\n Few desserts have as much nostalgic appeal as classic yellow cake with chocolate frosting. This incredible homemade cake recipe is perfect for birthdays and celebrations of all kinds, and it\u2019s a favorite with everyone!\u00a0 You could say I\u2019ve been developing this cake recipe for almost as long as I\u2019ve had this website, over 15 years! […]<\/p>\n","protected":false},"author":1,"featured_media":250102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2954,10489,15972,721],"dealstore":[],"offerexpiration":[],"class_list":["post-250101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake","tag-chocolate","tag-frosting","tag-yellow"],"yoast_head":"\n![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-11-660x880.jpg\")
<\/figure><\/div>\n\nTable of Contents<\/h2>\n\n\n
Why you\u2019ll love this yellow cake recipe<\/h2>\n\n\n
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![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-ingredients-660x880.png\")
<\/figure><\/div>\n\nIngredients you\u2019ll need<\/h2>\n\n\n
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Step by step instructions<\/h2>\n\n\n
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![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-14.png\")
<\/li>\n\n\n\n![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-15.png\")
<\/li>\n\n\n\n![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-16.png\")
<\/li>\n\n\n\n![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-9-660x880.jpg\")
<\/figure><\/div>\n\nTips for baking and assembling a perfect cake<\/h2>\n\n\n
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baking tip:<\/em>How to prevent cake from sticking to the pan<\/h3>
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![\"\"](\"https:\/\/www.completelydelicious.com\/wp-content\/uploads\/2013\/04\/yellow-cake-chocolate-frosting-17-660x471.png\")
<\/figure><\/div>\n\nMake-ahead options<\/h2>\n\n\n
Get the recipe<\/h2>\n\n
Yellow Cake with Chocolate Frosting<\/h2>\n\n\n\n
For the chocolate frosting:<\/h4><\/div><\/div>\n\n\n\n
To make the cake:<\/h4>
To make the frosting:<\/h4>
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