Indulging in a slice of Yellow Cake with Creamy Chocolate Frosting is an experience that pleases both the eyes and the palate. This classic dessert is not only delicious but also incredibly simple to whip up, making it perfect for celebrations or just an everyday treat. Its moist, airy layers paired with rich chocolate frosting create a delightful contrast that everyone loves.
Recipe Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 5g
Carbohydrates: 60g
Fat: 20g
Fiber: 1g
Sugar: 40g
Sodium: 150mg
Why Make Yellow Cake with Creamy Chocolate Frosting
Yellow Cake with Creamy Chocolate Frosting is the perfect treat for any occasion. Not only is it delightful on its own, but it’s also versatile enough to be personalized with your favorite flavors or decorations. This cake combines simple ingredients that are typically found in your pantry, making it convenient for those spontaneous baking days. It’s a delightful way to celebrate birthdays, anniversaries, or simply the joy of baking.
How to Make Yellow Cake with Creamy Chocolate Frosting Step by Step
Ingredients
2½ cups (310g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (227g) unsalted butter (room temperature)
1¾ cups (350g) granulated sugar
4 large eggs
2 egg yolks
1 cup (240ml) whole milk
1 tbsp vanilla extract
1 cup (227g) unsalted butter (softened) for frosting
1 cup (85g) unsweetened cocoa powder
4 cups (480g) powdered sugar
5–6 tbsp whole milk or cream
2 tsp vanilla extract for frosting
A pinch of salt for frosting
Directions
- Preheat your oven to 175°C (350°F). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into the prepared pans. Smooth the tops and bake for 22–27 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Sift in the cocoa powder and beat until well combined.
- Gradually add the powdered sugar, alternating with milk, until you get a smooth, spreadable consistency. Mix in the vanilla and salt.
- Beat on high for 1–2 minutes until light and fluffy.
- To assemble, place one cake layer on a serving board. Spread a layer of chocolate frosting on top. Add the second cake layer, frost again, then repeat with the final layer.
- Frost the top and sides of the cake with the remaining chocolate frosting. Smooth or swirl as desired. Decorate as you like!
How to Serve Yellow Cake with Creamy Chocolate Frosting
This delectable cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh berries or a fruit salad to balance the richness. For an extra touch, drizzle some chocolate or caramel sauce over the top before serving.
How to Store Yellow Cake with Creamy Chocolate Frosting
To keep your cake fresh, store it in an airtight container in the refrigerator for up to five days. If you prefer, you can freeze individual slices wrapped tightly in plastic wrap for up to three months. To reheat, simply pop a slice in the microwave for a few seconds.
Expert Tips for Cooking Yellow Cake with Creamy Chocolate Frosting
- Ensure all ingredients are at room temperature to create a smooth batter.
- Don’t overmix the batter; mix just until combined for a light texture.
- Use high-quality cocoa powder and vanilla extract for the best flavor.
- Allow cakes to cool completely before frosting to prevent melting.
- Add a splash of coffee to the frosting for an extra depth of flavor.
Delicious Variations of Yellow Cake with Creamy Chocolate Frosting
For a fun twist, consider adding citrus zest to the cake batter for a refreshing flavor. You can also experiment with layered fillings such as fruit purees or whipped cream. For a spicy kick, incorporate cinnamon into the batter to complement the chocolate frosting.
Frequently Asked Questions about Yellow Cake with Creamy Chocolate Frosting
What makes this yellow cake so moist?
The combination of butter, eggs, and whole milk helps create a tender and moist cake.
Can I use other types of frosting?
Absolutely! This yellow cake pairs well with cream cheese frosting, buttercream, or even a light whipped topping.
Do I need to flour the cake pans as well?
If you line the pans with parchment paper, you won’t need to flour them, but a light dusting can help ensure the layers release easily.
Conclusion
Try baking this Yellow Cake with Creamy Chocolate Frosting for a sweet treat that’s sure to impress. Its delicious flavor and comforting texture make it a favorite for all ages. Plus, with its straightforward recipe, you’ll find yourself whipping it up time and again!
Yellow Cake with Creamy Chocolate Frosting
Ingredients
For the Cake
- 2.5 cups 2½ cups (310g) all-purpose flour
- 2.5 tsp 2½ tsp baking powder
- 0.5 tsp ½ tsp salt
- 1 cup 1 cup (227g) unsalted butter (room temperature) For the cake batter
- 1.75 cups 1¾ cups (350g) granulated sugar
- 4 large 4 large eggs
- 2 large 2 egg yolks
- 1 cup 1 cup (240ml) whole milk
- 1 tbsp 1 tbsp vanilla extract
For the Frosting
- 1 cup 1 cup (227g) unsalted butter (softened) For frosting
- 1 cup 1 cup (85g) unsweetened cocoa powder
- 4 cups 4 cups (480g) powdered sugar
- 5-6 tbsp 5–6 tbsp whole milk or cream Adjust for desired consistency
- 2 tsp 2 tsp vanilla extract for frosting
- 1 pinch A pinch of salt for frosting
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into the prepared pans. Smooth the tops and bake for 22–27 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting
- For the frosting, beat the softened butter until creamy. Sift in the cocoa powder and beat until well combined.
- Gradually add the powdered sugar, alternating with milk, until you get a smooth, spreadable consistency. Mix in the vanilla and salt.
- Beat on high for 1–2 minutes until light and fluffy.
Assembly
- To assemble, place one cake layer on a serving board. Spread a layer of chocolate frosting on top. Add the second cake layer, frost again, then repeat with the final layer.
- Frost the top and sides of the cake with the remaining chocolate frosting. Smooth or swirl as desired. Decorate as you like!
