INTRODUCTION
Yellow Cake with Chocolate Buttercream Frosting is a classic dessert that many people love. This cake is simple to make but delivers big on taste. It has a soft and tender crumb that almost melts in your mouth. The rich chocolate frosting is a perfect balance to the sweet and buttery flavor of the yellow cake. Whether it’s for a birthday, holiday, or just a special treat, this cake is always a hit. Making it at home allows you to share a delightful experience with your family and friends.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons you will love this recipe. First, the yellow cake is moist and flavorful. The combination of using both cake flour and all-purpose flour gives it a nice texture. The chocolate buttercream is creamy and sweet and adds a wonderful contrast to the yellow cake.
Second, this recipe is easy to follow. With simple ingredients and clear steps, even beginner bakers can succeed. You don’t need fancy equipment or special skills. Just a few basic tools will get you through the process.
Lastly, this cake is versatile. You can serve it as it is or dress it up for special occasions. Add sprinkles for a fun look or fresh berries for a taste of summer. It’s a cake that fits any celebration!
HOW TO MAKE Yellow Cake with Chocolate Buttercream Frosting
Making Yellow Cake with Chocolate Buttercream Frosting is straightforward and fun. Just follow the steps, and you’ll have a delicious cake in no time.
EQUIPMENT NEEDED
Here are the tools you will need:
- Two 9-inch round baking pans
- Parchment paper
- Mixing bowls
- Electric stand mixer with a paddle attachment
- Whisk
- Rubber spatula
- Cooling rack
- Toothpick
Ingredients You’ll Need:
- 1 1/4 cups cake flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, brought to room temperature
- 1/4 cup vegetable oil
- 3 large eggs, brought to room temperature
- 2 large egg yolks, brought to room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, brought to room temperature
- 1 batch chocolate buttercream frosting
STEP-BY-STEP INSTRUCTIONS:
- Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round baking pans by buttering them well.
- Line the bottoms with parchment paper. Butter the parchment paper as well. This helps the cakes come out easily. Lightly dust the pans with flour and shake out any excess flour. Set the prepared pans aside.
- Take a mixing bowl and sift together the all-purpose flour and cake flour. Add baking powder, baking soda, and salt. Whisk these ingredients together for about 20 seconds. This mixes the dry ingredients and helps with rising. Set this bowl aside.
- In the bowl of your electric stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat them together until the mixture becomes very pale and fluffy.
- Blend in the vegetable oil with the butter and sugar mixture until it’s well combined.
- Next, add the eggs one at a time. Make sure to mix well after each addition. Then, add the egg yolks and the vanilla extract. Mix again until everything is well combined.
- Now add in one-third of the flour mixture to the wet ingredients. Mix just until combined.
- Pour in half of the buttermilk and blend until it’s mixed in well. Repeat this process: add another one-third of the flour, then the rest of the buttermilk, and finish with the last of the flour mixture. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula to mix everything evenly.
- Once the batter is ready, divide it evenly between the two prepared cake pans.
- Bake in the preheated oven for 28 to 35 minutes. To check if the cakes are done, insert a toothpick in the center. If it comes out clean, the cakes are ready.
- Allow the cakes to cool in the pans for 10 to 15 minutes. After that, run a knife around the edges to loosen them, then invert them onto wire racks to cool completely.
- Once the cakes are cool, frost them with the chocolate buttercream frosting.
HOW TO SERVE Yellow Cake with Chocolate Buttercream Frosting
You can serve the Yellow Cake with Chocolate Buttercream Frosting in a slice. Place a piece on a plate and enjoy it as is or with a scoop of vanilla ice cream. This cake is perfect for celebrating special moments or just enjoying a sweet treat at home. You can also garnish the top with sprinkles, chocolate shavings, or fresh fruit to make it extra festive.
STORAGE & FREEZING: Yellow Cake with Chocolate Buttercream Frosting
Store leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. If you want to freeze the cake, wrap each slice tightly in plastic wrap, then place it in a freezer-safe bag. Frozen cake can last for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature.
SERVING SUGGESTIONS
When serving Yellow Cake with Chocolate Buttercream Frosting, consider these ideas:
- Pair it with a glass of cold milk or a cup of coffee for a perfect afternoon treat.
- Serve it alongside fresh berries like raspberries or strawberries to add a fruity brightness.
- Top each slice with a dollop of whipped cream for extra creaminess.
- Use it as a birthday cake by adding fun candles and your favorite decorations.
VARIATIONS
You can make this cake different in several ways:
- Vanilla Buttercream Frosting: If you’re not a fan of chocolate, swap the chocolate frosting for vanilla buttercream.
- Add Zest: Looking for more flavor? Add 1 tablespoon of lemon or orange zest to the batter for a fresh twist.
- Chocolate Chip Yellow Cake: Stir in some chocolate chips into the batter before baking for a delicious surprise in every bite.
- Layered Cake: Make three layers instead of two for a more impressive and taller cake. Just adjust the baking times as needed.
FAQs
- Can I use whole eggs instead of eggs and egg yolks?
Yes, you can use whole eggs, but the texture may be slightly different. The extra yolks make the cake richer. - What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and it will work well in this recipe. - How do I know when my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. - Can I make this cake ahead of time?
Yes, you can bake the cakes ahead of time. Just make sure to wrap them tightly and store them in the fridge until you are ready to frost and serve them.
MAKE-AHEAD TIPS FOR Yellow Cake with Chocolate Buttercream Frosting
If you want to save time, here are some make-ahead tips:
- You can prepare the cake layers a day in advance. Just cool them completely, wrap them well, and refrigerate.
- The chocolate buttercream can also be made ahead of time. Keep it in the fridge in an airtight container. Just let it come to room temperature and rewhip it before frosting the cake.
- You can also freeze the baked layers. Just make sure they are well wrapped to prevent freezer burn. They can be frozen for up to three months.
By following this simple recipe, you can enjoy a delicious, homemade Yellow Cake with Chocolate Buttercream Frosting. Whether you bake it for a special occasion or just to treat yourself, it is sure to please everyone. Happy baking!
Yellow Cake with Chocolate Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round baking pans by buttering them well.
- Line the bottoms with parchment paper. Butter the parchment paper as well. Lightly dust the pans with flour and shake out any excess flour. Set the prepared pans aside.
- In a mixing bowl, sift together the all-purpose flour and cake flour. Add baking powder, baking soda, and salt. Whisk these ingredients together for about 20 seconds. Set this bowl aside.
- In the bowl of your electric stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat them together until very pale and fluffy.
- Blend in the vegetable oil with the butter and sugar mixture until it's well combined.
- Add the eggs one at a time, mixing well after each addition. Then, add the egg yolks and vanilla extract, mixing until well combined.
- Add one-third of the flour mixture to the wet ingredients and mix just until combined.
- Pour in half of the buttermilk and blend until mixed in well. Repeat this process: add another one-third of the flour, then the rest of the buttermilk, followed by the last of the flour mixture.
- Scrape down the sides and bottom of the bowl with a rubber spatula to mix everything evenly.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 28 to 35 minutes. To check if the cakes are done, insert a toothpick in the center. If it comes out clean, the cakes are ready.
- Allow the cakes to cool in the pans for 10 to 15 minutes. Run a knife around the edges to loosen them, then invert onto wire racks to cool completely.
- Once the cakes are cool, frost them with the chocolate buttercream frosting.