A classic homemade Yellow Cake recipe with chocolate frosting and step-by-step photos and directions for how to make the cake and frosting from scratch!
This easy cake recipe is made from scratch just like all my favorite cake recipes. My most popular cake recipes include: Hershey’s Perfectly Chocolate Chocolate Cake, Coconut Cake with Pineapple Frosting, and German Chocolate Cake.
Everyone needs an easy homemade Yellow Cake recipe in their cookbook arsenal, and this recipe is moist, tender and overall fantastic! There is something so yummy about a simple yellow cake, especially when it’s coated in the BEST homemade chocolate frosting. This recipe is really easy and perfect for any baking skill level (including those of you who have never made a cake from scratch in your life)!
Yellow Cake, White Cake and Vanilla Cake; What’s the difference?
This may seem like a silly question, but many people get confused on the difference between a yellow cake, white cake and vanilla cake. Each of these types of cake are a homemade pastry cake made from simple pantry staples (flour, baking powder, salt, vanilla, buttermilk, etc.).
Yellow cakes (often called yellow butter cake) are called “yellow” cake because both the batter and cake take on a pale yellow color. The batter is made with whole eggs and real butter which both help to achieve the yellow coloring. Yellow cake is fluffy and light and has a very mild custardy flavor.
White cake is made with egg whites only, so that the cake color stays true “white”. White cakes also sometimes use shortening, instead of or in combination with butter, to maintain the white coloring. Many people also use clear vanilla in the cake batter, as regular vanilla extract could tint the color of the batter.
When someone refers to a Vanilla Cake, they are actually talking about either a white cake or a yellow cake. If the cake batter contains egg yolks, then they are referring to a yellow cake. If it only contains egg whites, it’s a white cake. Both cake batters are very similar and both contain vanilla.
How to make homemade yellow cake:
- Prepare your cake pans. Place parchment paper in the bottom of two 9″ round cake pans. Cut the paper so it fits well in the bottom circle of the pan (I use these handy parchment liners). Spray the edges of the pan and parchment paper lightly with nonstick cooking spray.
- Combine wet ingredients. In a large bowl, cream together the sugar and butter for several minutes until light and fluffy. Add the oil and mix. Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
- Combine dry ingredients. Stir together baking powder, 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 until just combined. Divide the batter evenly in the pans.
- Bake. Bake at 350 degrees F. for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with few crumbs. Don’t over-bake or the cake will be dry.
How to make Chocolate Frosting from scratch:
- Stir together the melted butter and cocoa powder.
- Beat in the powdered sugar, milk, and vanilla until light and fluffy, about 3 minutes.
To frost the cake, place one baked and cooled cake layer on your serving plate or cake stand. Add a generous spoonful of chocolate frosting on top and smooth into an even layer.
Add the second cake layer on top. I like to place it so the bottom, flattest side, is facing up, so that the top of my cake is completely flat.
Frost the top and sides of the cake. Leave a little extra frosting in the bowl for piping an edge around the cake, if desired.
Tips for making perfect Cakes from Scratch:
USE ROOM TEMPERATURE INGREDIENTS, PARTICULARLY EGGS.
Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will also help the cake rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.
USE BUTTERMILK (OR EASILY MAKE YOUR OWN):
Buttermilk plays a vital role in helping this yellow cake stay extra moist. If you don’t have buttermilk, use this simple trick to make your own!
LINE THE BOTTOM OF YOUR CAKE PAN, BEFORE ADDING THE BATTER.
I learned early on to never skip the step of lining the bottom of my cake pans with parchment or wax paper. Then you never have to stress about the cake sticking to the bottom of the pan! I use these awesome parchment paper rounds that are already pre-cut to the size of my cake pans! I also spray the bottom of the paper and the sides of the pan lightly with cooking spray.
HOW TO MAKE AHEAD AND STORE THE CAKE AND FROSTING:
The cakes and the chocolate frosting can both be made ahead of time and frozen. Allow the cakes to cool completely, and then wrap them really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. I like to frost the cakes when they are frozen because they’re easier to frost.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.
I’ve found that yellow and vanilla cakes tend to dry out easier than other cakes, so if you don’t plan on freezing it beforehand, I suggest making it fresh, the day you plan to eat it. Store leftovers at room temperature in an airtight container.
Can I use this Yellow Cake recipe to make cupcakes?
Yes. Bake cupcakes for about 17-22 minutes.
Can I bake this cake in a 9×13” pan instead of two round cake pans?
Yes. Bake time will be about 30-35 minutes.
CONSIDER TRYING THESE POPULAR CAKE RECIPES:
A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!
- 3/4 cup unsalted butter , at room temperature*
- 1/4 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 teaspoon salt
- 2 2/3 cups all-purpose flour
- 1 cup buttermilk , at room temperature
- 1/2 cup butter melted
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
In a large bowl, cream sugar and butter until smooth. Add oil and mix
Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
Stir together baking powder, 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 until just combined. Divide the batter evenly in the pans.
Bake for about 25 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.
Stir together the butter and 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.
Once the cake has cooled completely, frost with chocolate frosting.
Tips for making ahead and freezing the cake are above in the post.
*You can use salted butter, just reduce the amount of salt added to the batter.
**You can substitute all butter if you want, instead of the oil, but I found the oil and butter combination yields a moister cake.
This cake recipe is adapted from The Domestic Rebel
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.