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Homemade Yellow Cake with Chocolate Buttercream Frosting Recipe

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4.2 from 24 reviews

  • Author: Emma
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Description

This homemade yellow cake recipe delivers a soft, buttery, and incredibly moist cake with a tender bakery-style crumb. Paired with an ultra-fluffy chocolate buttercream frosting, it makes a perfect celebratory birthday cake that melts in your mouth and has everyone asking for more. The detailed instructions and tips ensure success for both novice and experienced bakers.

Ingredients

Cake Ingredients

  • 2½ cups (280g) cake flour (measured correctly)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 16 tablespoons unsalted butter, room temperature
  • 1½ cups granulated sugar
  • ¾ cup full fat sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup 2% or whole milk, room temperature

Chocolate Frosting Ingredients

  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 24 oz. (6 cups / 680g) powdered sugar
  • ¾ cup (64g) unsweetened cocoa powder
  • ¼ teaspoon salt, plus a pinch
  • 7-8 tablespoons heavy cream
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper or silicone baking mats and lightly grease with nonstick spray. Alternatively, use two 9-inch cake pans.
  2. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. Cream Butter and Sugar: Using a stand or handheld mixer, beat the butter and sugar on medium-high for 3-5 minutes until creamy and fluffy, scraping the bowl occasionally.
  4. Add Wet Ingredients: Scrape down the bowl. Mix in sour cream, vegetable oil, and vanilla extract on medium-high speed until combined, about 30 seconds. Add eggs and egg yolks one at a time, fully blending each before adding the next to avoid an eggy taste.
  5. Alternate Adding Dry and Milk: On low speed, add the flour mixture in three parts, alternating with milk, beginning and ending with dry ingredients. Stop mixing when some streaks remain and finish folding by hand, leaving small lumps without overmixing.
  6. Bake the Cake: Divide batter evenly into prepared pans (use a kitchen scale if desired). Bake at 350°F for 18-24 minutes (8-inch pans) or 25-31 minutes (9-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool Cakes: Cool the cakes in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
  8. Prepare Frosting Dry Mix: Sift powdered sugar, cocoa powder, and salt into a large mixing bowl and whisk to combine.
  9. Cream Butter for Frosting: Beat butter with a stand mixer on high for about 60 seconds until smooth and fluffy.
  10. Combine Frosting Ingredients: On low, gradually add the sugar-cocoa mixture to the butter, then slowly add heavy cream and vanilla, scraping the bowl sides as needed.
  11. Beat Frosting Fluffy: Increase mixer speed to medium-high and beat for 2 full minutes. Adjust consistency with more powdered sugar if too thin, or more cream if too thick. Add a pinch of salt to balance sweetness if desired.
  12. Level Cakes: Ensure cakes are completely cooled. Use a serrated knife to level the tops of each cake layer for even stacking.
  13. Assemble Layers: Place first cake layer cut side up on a serving plate. Spread one cup of frosting evenly. Add second layer cut side up and frost again with one cup of frosting. Place third layer on top cut side down.
  14. Frost Entire Cake: Spread frosting evenly around the sides and top of the cake, decorating or piping as desired.
  15. Serve: For cleaner slices, refrigerate assembled cake for 30 minutes, then allow it to come to room temperature before serving. Enjoy!

Notes

  • Measure flour correctly by weighing or fluffy spooning and leveling to avoid dense cake.
  • Use room temperature ingredients (eggs, butter, sour cream, milk) for smooth blending and tender crumb.
  • Butter should feel slightly soft but not melty (about 67°F). Never microwave butter.
  • Warm milk and sour cream briefly if needed; place eggs in warm water for 10 minutes to reach room temperature quickly.
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/homemade-yellow-cake-with-chocolate-buttercream-frosting-recipe/