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Yellow Cake with Chocolate Buttercream Frosting

A timeless classic yellow cake with rich chocolate buttercream frosting, perfect for any celebration.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Birthday, Cake, Chocolate
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients

Cake Ingredients

  • 2.25 cups All-purpose flour Forms the base of the cake.
  • 1.5 cups Granulated sugar Sweetens the cake and helps create moisture.
  • 0.5 cups Unsalted butter, softened Adds richness and flavor.
  • 1 cup Milk Provides moisture to the batter.
  • 3 large Eggs Acts as a binding agent.
  • 1 tablespoon Baking powder Leavening agent for the cake.
  • 1 teaspoon Salt Enhances flavors.
  • 1 teaspoon Vanilla extract Adds flavor depth.

Frosting Ingredients

  • 1 cup Unsalted butter, softened Base for the frosting.
  • 3.5 cups Powdered sugar Sweetens and smoothens the frosting.
  • 1 cup Unsweetened cocoa powder Gives frosting its chocolate flavor.
  • 0.25 cups Milk Adjusts frosting consistency.
  • 1 teaspoon Vanilla extract Enhances chocolate flavor.

Instructions

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly flouring them.
  • Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  • Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
  • Evenly divide the batter between the prepared cake pans and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  • For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder, mixing until combined.
  • Add milk and vanilla extract to the frosting mixture, beating until smooth and fluffy.
  • Once the cakes are cooled, layer them with frosting in between and frost the top and sides of the cake.
  • Decorate as desired and serve!

Notes

Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for about a week.