Classic Yellow Cake with Chocolate Buttercream: Tender and moist yellow cake layers with chocolate buttercream.
Classic Yellow Cake
Is there anything more classic than a yellow cake with chocolate frosting? I continue to hear that it’s a favorite for so many people, especially the box mix. And while I said goodbye to box mixes years ago, I’ll admit, there’s something pretty alluring about the flavor and texture of a yellow cake mix: rich butter and vanilla extracts in a moist and fluffy cake… you just can’t go wrong (except for the fact that it’s not homemade).
I’ve tried a couple of yellow cake recipes in the past but was never impressed enough to save them. It was time to create my own recipe.
What is Yellow Cake?
Yellow cake is a classic type of vanilla-flavored cake characterized by its rich, golden-yellow color and tender, moist texture. The yellow hue comes from the use of whole eggs and butter, which also impart a rich, buttery flavor. This cake is a popular choice for birthdays and celebrations due to its versatility and ability to pair well with a variety of frostings, such as chocolate, vanilla, or buttercream. Yellow cake is typically made from scratch using simple ingredients like flour, sugar, eggs, butter, milk, and vanilla extract, resulting in a deliciously homey and comforting dessert.
What Makes a Moist Yellow Cake?
To create a tender and moist yellow cake, I use a combination of butter, oil, eggs, egg yolks, and sour cream. Of course there’s sugar, flour and a few other ingredients, but the ones I first listed help to create the moisture thanks to all the fat added. Fat creates and retains moisture in our cakes, so don’t skimp and grab the low fat sour cream. Get the good stuff!
How to Make a Moist Yellow Cake
Let’s make sure you create the most delicious yellow cake layers! Check out my step-by-step video tutorial below:
How to Decorate a Yellow Cake with Chocolate Buttercream
I love pairing these yellow cake layers with my silky, smooth chocolate buttercream. Here’s a step-by-step picture tutorial to walk you through the process:
I hope you enjoy this classic yellow cake with chocolate buttercream!
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Classic Yellow Cake with Chocolate Buttercream
Ingredients
For the Cake
- 3 cups (345 g) cake flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1/3 cup (72.6 g) canola oil
- 1 3/4 cups (350 g) granulated sugar
- 5 whole eggs, room temperature
- 2 eggs yolks, room temperature
- 1 cup (240 g) sour cream, room temperature
- 1 teaspoon (4.2 g) clear vanilla extract
- 1 teaspoon (4.2 g) butter extract
For the Buttercream
- 8 oz. (150 g) semi-sweet or dark chocolate chips
- 1/4 cup (57.75 g) heavy whipping cream
- 2 cups (452 g) unsalted butter, slightly cold
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 tablespoon (13 g) pure vanilla extract
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
Instructions
For the Cake
- Preheat the oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray, add parchment and another coat of spray. Set aside.
- In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, canola oil, and sugar on high until fluffy and smooth, about 3 to 5 minutes.
- Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated. The mixture should look smooth and fluffy. This will take another minute or two. Stir in the extracts.
- Turn the mixer on low and add ⅓ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the sour cream and blend well, followed by another ⅓ of the flour mixture, the second half of the sour cream and lastly, add the remaining flour mixture and mix until incorporated.
- Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
- Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
- Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.
For the Buttercream
- In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
- In a bowl fitted with a paddle attachment, combine beat the butter on medium-high until light and fluffy.
- Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
- With the mixer on low speed, gradually add the powdered sugar, vanilla extract, and salt.
- Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
- Stir by hand to push out air pockets.
Assembly
- After leveling each cake layer, place the first cake layer (top side/crumbly side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
- Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer.
- When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
- Continue to frost and decorate the cake with the remaining frosting.
How long can cakes stay in freezer? How many days in advance can I make this cake?
If wrapped and protected well, cake layers and completed cakes hold up great in the freezer. I have a post about it on here “How to Freeze, Thaw and Transport Cakes”
Hi! If I wanted to make a pineapple cake with this as the base, would it be ok to substitute the oil and 1/2 cup of sour cream for a large can of crushed pineapple? Just trying to figure out how to change out enough liquid for the liquid of the pineapple 😉 Thank you!
Yes I think it would.
Hi, how would I make this for three 9″ rounds?
I would make another 1/2 batch of the recipe.
hi!
Can I add sprinkles to the mix for a funfetti cake? Thanks!
Yes!
Hi Courtney,
I followed your recipe and had an amazing classic yellow cake with chocolate frosting. Thank you so much for such a wonderful recipe! Its a keeper 🙂
So glad you liked it!
This looks delicious! I was wondering if you had a bake time suggestion if I made these in 6in pans instead?
Bake time and temperature don’t change for four 6-inch pans.
Hi!
Wondering how many this cake serves?
Depends on how you cut it! I can get 16-20 pieces from a cake this size.
Just saw this on your Instagram stories, and I’ve seen most cake bakers do the double non-stick spray methods and I was wondering what brand of spray you use? I tried one years ago and found it left a horrible taste on the cake! So I swore them off for good but now I’m starting to reconsider. (It’s also the only one I could find here at the time but with online ordering and a stock-up trip soon I’m hoping to find a good one)
Pam is totally fine.
Hi I made this yesterday the frosting was amazing but my cake was dry and kind of bland. I’m not sure what I did wrong.
You might have overbaked it! That could be why it’s dry!
I love this recipe and don’t wanna let it go😂 how can I make this recipe into a coconut cream cake??
i have a coconut cream cake on here
Hi! First time I made a cake from scratch! The little pieces I tasted turned out lovely! It did dome (I have fat daddio pans) I googled how to help this, but wondering what you do? Excited to make the frosting and assemble.
I use a cake leveler to cut off the tops to make them flat.
I made this and it tasted great. Although, the cake was quite dense and not as fluffy as I hoped, it definitely needed a few more minutes in the oven. I was so worried about overcooking it though, that I took it out. I’ll try again, thanks so much for the recipe!
HELLO! I CANT WAIT TO TRY THIS CAKE! DO YOU ALLOW THE LAYERS TO THAW A BIT BEFORE FROSTING FROM THE FREEZER? THANK YOU!
Like 20 minutes.
Do I need to make high altitude adjustments? I live in Utah also.
No all of my cakes are already adjusted for high altitude.
I love all your wonderful cooking tips to make beautiful cakes! I have purchased several of your tools to help make it easier. I’m loving the results! I consider myself an excellent baker and have become quite confident with pies, cookies and several bread recipes. Mastering cakes has become my new quest. I have a question regarding your instructions for the yellow cake recipe. Your directions said to beat the sugar and butter for five minutes on high. I feel this is way too long. I think it whips up the batter too much so when it cooks in the oven, it settles and becomes too dense. At least that was my experience. But I loved your tip to put all the refrigerated ingredients at room temperature. That made a real difference and all my layers were super even. I love what you do! It is inspiring!
You should not be mixing the batter for that long. Only the sugar and butter as your first step before any other ingredients are added.
Can you do cupcakes with this recipe? How long would you bake them?
yes! About the same time. Maybe a little less. Keep your eye on them!
Can you replace canola oil with another? Vegetable?
Yes
hi! I made this cake and something tasted off, I think it might have been the extracts. I used a Kroger imitation vanilla extract and a Loranns butter emulsion. What do you suggest? Should I get a butter extract instead of emulsion? And what type of clear vanilla extract? Thank you!
Yes butter extract is better!
Hi Courtney! I made this cake yesterday, following your instructions to the T, and it turned out fluffy and so pretty! But now I need to know which butter extract you use? I used McCormick brand and I was definitely not a fan of that flavor in the cake. :/
Oh shoot. That’s usually the one I use.
Hi, i noticed you said all of your recipes are already adjusted for high altitude. I am not at high altitude. Do i have to make any adjustments to any of your cake recipes or do i make them as is? All of your cakes look amazing and i really want to try making some of them. Thanks!
Just make it as is! It will be great!
This looks delicious! I was thinking of making a mini cake out of this. Like 4” possibly. Would you suggest baking in a 9×13? And for how long?
Sure! It might take a little longer! Keep your eye on it.
Thank you!