Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tender Yellow Cake with Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

  • Author: Sara
  • Total Time: 45-55 minutes
  • Yield: 16 servings

Description

This Tender Yellow Cake with Chocolate Frosting is a classic dessert featuring moist, soft yellow cake layers topped with rich, creamy chocolate buttercream. Perfect for celebrations or any sweet craving, this recipe yields a delicate crumb and a luscious chocolate finish that complements the subtle vanilla flavor of the cake. Easy to bake and decorate, it’s a crowd-pleaser for birthdays, gatherings, or everyday indulgence.

Ingredients

Cake:

  • 2 ½ cups cake flour (298g)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup unsalted butter (227g, softened)
  • 1 ½ cups white sugar (300g)
  • 3 large eggs
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 1 cup buttermilk

Chocolate Frosting:

  • 1 cup unsalted butter (227g, softened at room temperature)
  • ⅔ cup unsweetened cocoa powder (65g)
  • 3 cups confectioners sugar (340g)
  • 1 tsp brewed coffee (optional)
  • 1 tbsp heavy cream (or more if needed)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Spray two 9-inch round cake pans or three 6-inch cake pans with baking spray and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and kosher salt until fully combined.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream 1 cup of softened butter on medium speed for 1 minute. Scrape down the bowl, then add 1 ½ cups sugar and continue mixing on medium speed for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Scrape down the bowl again. Add eggs and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract and mix for 1 more minute on medium speed.
  5. Combine Wet and Dry Ingredients: Add dry ingredients in thirds alternating with buttermilk (start and end with dry). Mix until just combined; be careful not to overmix to keep the cake tender.
  6. Fill and Bake: Pour the batter evenly into the prepared cake pans. For 9-inch pans, bake for 30-40 minutes; for 6-inch pans, check at 25-30 minutes. The cakes are done when the tops are firm and the sides start pulling away from the pan.
  7. Prepare Frosting: While the cakes bake, make the chocolate buttercream by creaming together 1 cup softened butter and cocoa powder, then gradually add confectioners sugar. Add brewed coffee for enhanced flavor if desired. Blend in heavy cream to achieve a smooth, spreadable consistency.
  8. Cool and Level Cakes: Once the cakes are completely cool, use a long serrated knife to level the tops if they are uneven to ensure smooth stacking.
  9. Assemble the Cake: Place one cake layer on a cake board or serving tray, spread chocolate frosting evenly over the top, then place the second cake layer on top. Frost the outside of the cake with the remaining frosting using an offset spatula or butter knife for a smooth finish.

Notes

  • Use cake flour for a lighter, tender crumb; all-purpose flour can be substituted but may yield a denser cake.
  • Make sure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
  • Brewed coffee in the frosting is optional but enhances the chocolate flavor without adding a noticeable coffee taste.
  • Allow cakes to cool completely before frosting to prevent melting and sliding.
  • You can store the frosted cake in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/tender-yellow-cake-with-chocolate-frosting-recipe/