Yellow Cake

Our soft and moist Yellow Cake recipe is topped with a simple homemade chocolate frosting. There is a reason why this is a classic, and I promise it tastes better than anything you can get from a box!

Yellow Cake vs White Cake vs Vanilla Cake:

Yellow Cake can often get confused for white cake or vanilla cake. White cake is different because it's made with egg whites only, and sometimes even shortening to keep that white color. Yellow cake gets their name from the pale yellow color from whole eggs and real butter. When someone refers to vanilla cake, it can either be yellow cake or white cake.

How to make a Yellow Cake:

Make Cake Batter: With a hand mixer or stand mixer, cream sugar and butter then mix in oil. Add eggs and yolks one at a time, mixing after each one. Stir in vanilla. Mix dry ingredients in a separate bowl then alternate adding some flour mixture, then some buttermilk, back and forth until both are added, ending with the flour mixture. Only mix until just combined.

Bake: Separate the batter into two cake pans and bake at 350°F (180°C) for 25-35 minutes. A toothpick should come out with a few moist crumbs when inserted into the center of the cake. Don't over-bake it or it will be dry. Let it cool for a few minutes then flip onto a wire cooling rack.

Chocolate Frosting: Combine melted butter and cocoa powder. Using an electric hand mixer or stand mixer, mix in the powdered sugar, milk, and vanilla until light and fluffy. It usually takes several minutes of beating the frosting.

Frost and Assemble Cake: Once the cake has cooled completely, place one of the cake rounds on your serving tray then spread a layer of chocolate frosting on top. Place the second cake round on top then frost this easy yellow cake recipe with chocolate frosting on the top and sides. Enjoy!

Make Ahead and Freezing Instructions:

To Make Ahead: The chocolate frosting can me made in advance. Keep it in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before frosting the cake.

To Freeze: Let the cakes cool completely then wrap in plastic wrap and place in a freezer bag for up to one month. Unwrap cakes and frost when frozen then bring to room temperature to serve. The frosting can be frozen in an airtight container for up to 3 months.

More Cake Recipes:

• German Chocolate Cake
• Peanut Butter Mug Cake
• Tres Leches Cake
• Chocolate Peanut Butter Cake
• Dark Chocolate Cake
• Berry Cake
• Nothing Bundt Cake
• Coconut Cake
• Carrot Cake
• Cinnamon Roll Cake
• Orange Olive Oil Cake

Recipe

4.87 from 541 votes

Yellow Cake with Chocolate Frosting

There's a reason this simple Yellow Cake with chocolate frosting is such a classic, and I promise it tastes better than anything you can get from a box!

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Author Lauren Allen

Course Dessert

Cuisine American

Servings 16

Calories 462

Cost 8

Prep 25 minutes mins

Cook 30 minutes mins

Total 55 minutes mins

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Equipment

• Cake Pans
• Hand mixer
• Stand Mixer , optional

Ingredients

  

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Yellow Cake:

• ▢ 3/4 cup unsalted butter (170g), at room temperature
• ▢ ¼ cup oil (50g)
• ▢ 2 cups granulated sugar (400g)
• ▢ 3 large eggs , at room temperature
• ▢ 2 large egg yolks , at room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 2/3 cups all-purpose flour (333g)
• ▢ 1 cup buttermilk (227g), at room temperature

Chocolate Frosting:

• ▢ 1/2 cup butter (113g), melted
• ▢ 2/3 cup unsweetened cocoa powder (57g)
• ▢ 3 cups powdered sugar (360g)
• ▢ 1/3 cup milk (83g)
• ▢ 1 teaspoon vanilla extract

Instructions

 

Yellow Cake:

• Preheat oven to 350 degrees F. 
• Line two 8 inch round cake pans with parchment paper and spray pans with nonstick cooking spray.
• In a large bowl mix sugar and butter for 3 minutes. Add oil and mix again. Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
• Stir together baking powder, baking soda, 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, stirring until just combined. Divide the batter evenly in the pans. 
• Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs. Don't over-bake or the cake will be dry.
• Invert cakes onto a wire cooling rack to cool completely. 

Chocolate Frosting:

• Melt butter, then stir in cocoa powder. Mix in the powdered sugar, milk, and vanilla then mix for a few minutes, until frosting is light and fluffy. Once the cake has cooled completely, frost with chocolate frosting. 

Notes

Make Ahead Instructions: The chocolate frosting can me made in advance. Keep it in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before frosting the cake.

Freezing Instructions: Let the cakes cool completely then wrap in plastic wrap and place in a freezer bag for up to one month. Unwrap cakes and frost when frozen then bring to room temperature to serve. The frosting can be frozen in an airtight container for up to 3 months.

For 9×13 inch Pan Yellow Cake: Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

For a 8x8inch Yellow Cake: cut the recipe in half, and reduce the bake time by 10 minutes or so.

For Yellow Cupcakes: Bake for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 462kcalCarbohydrates: 67gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 309mgPotassium: 127mgFiber: 2gSugar: 48gVitamin A: 558IUCalcium: 81mgIron: 2mg

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I originally shared this recipe May 2019. Updated August 2023 and March 2025.

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