A classic Yellow Cake recipe with chocolate frosting is everyone favorite, from the soft and moist cake to the rich and simple frosting.
Want more cake recipes? Try Berry Cake, Coconut Cake, Chocolate Mug Cake, or White Texas Sheet Cake!
Why I love this cake:
- Classic – Everyone needs a good easy yellow cake recipe and it doesn’t get better than this one!
- The Frosting – Only uses a handful of ingredients and takes less than 10 minutes! You can’t beat a homemade yellow cake with chocolate frosting.
- Delicious – We always get so many compliments on this classic recipe, you will never use a box again!
Yellow Cake, White Cake and Vanilla Cake; What’s the difference?
Many people get confused on the difference between a yellow cake, white cake and vanilla cake, so let’s make the distinction! Yellow cakes get their name from the pale yellow hue of the batter and cake, made from whole eggs and real butter. White cake is made with egg whites only, and sometimes use shortening to maintain the white color. Lastly, when someone refers to a Vanilla Cake, they are actually talking about either a white cake or a yellow cake.
How to Make a Yellow Cake:
Make Batter: Cream sugar and butter until smooth. Pour in oil and mix. Add eggs and yolks, one at a time, beating after each addition. Add vanilla and stir. Combine dry ingredients then add in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined.
Bake: Divide the batter evenly in the pans then bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don’t over-bake or the cake will be dry. Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
Chocolate Frosting: Melt butter and allow to cool. Stir in cocoa powder. Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
Frost Cake: Once the cake has cooled completely, frost this easy yellow cake recipe with chocolate frosting.
Make Ahead and Freezing Instructions:
To Make Ahead: Store chocolate frosting in an air-tight container in the fridge for up to two weeks. Bring to room temperature before using.
To Freeze: The cakes and frosting can be frozen. Allow the cakes to cool completely, then wrap in plastic wrap and store in a freezer bag for up to one month. Frost cakes when they are still frozen. Freeze frosting in an airtight container for up to three months.
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Recipe
Yellow Cake with Chocolate Frosting
Equipment
Ingredients
For the Yellow Cake:
- 3/4 cup unsalted butter , at room temperature
- ¼ cup oil
- 2 cups granulated sugar
- 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
- 1 cup buttermilk , at room temperature
For the Chocolate Frosting:
- 1/2 cup butter melted
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Yellow Cake:
- Preheat oven to 350 degrees F.
- Line two 8 or 9 inch round cake pans with parchment paper and spray pans with nonstick cooking spray.
- In a large bowl mix sugar and butter for a 3 minutes. Add oil and mix well again.
- Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
- 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.
- 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.
- Invert cakes onto a wire cooling rack to cool completely.
Chocolate Frosting:
- Melt butter and stir in cocoa powder. Mix in the powdered sugar, milk ,and vanilla and mix for a few minutes, until frosting is light and fluffy. Once the cake has cooled completely, frost with chocolate frosting.
Notes
Nutrition
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I originally shared this recipe May 2019. Updated August 2023.
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Your recipe says to “stir” in the flour mixture as you add the buttermilk, which is what I did. The original recipe says “mix.” Will stirring make a difference? It’s taking this cake at least 45/55 minutes to bake. I made it for Thanksgiving but “mixed” the batter and it didn’t take this long.
I used olive oil because I didn’t have any canola and it turned out fabulous!
My husband made this for my birthday and it was fantastic!
He sounds like a winner! I’m so happy you liked it.
I was wondering if I could steep something in the buttermilk to add additional flavor. Has anyone tested this?
What type of oil is best to use?
Canola or vegetable will work best.
I made cupcakes and the batter didn’t come out as yellow as I expected. Any tips?
Can you use cake flour
You could, it will just change the texture slightly.
Delicious and easy recipe. Thanks for all the helpful tips and photos. I thought the homemade frosting was particularly delicious and the cake came out moist and perfect.
This cake how now been in the oven at 350 degrees for 45 minutes and still has some raw batter in the middle. In the printable recipe the directions say use 8 or 9 inch pans. I used (2) 8-inch pans and then realized when they were in the oven that there is too much batter for 8-inch pans. I have them loosely covered with foil to stop from over-browning while they continue to bake because I don’t want to have to throw these in the trash. Please fix the printable recipe to say only 9-inch pans.
How do I adapt this recipe for high altitude?
Add an extra spoonful of flour 🙂
Can I use regular milk in place of butter milk? I don’t have the vinegar or lemon juice required to make a substitute for buttermilk