Yellow Cake with Creamy Chocolate Frosting
This classic yellow cake is moist and airy, topped with a rich creamy chocolate frosting, making it perfect for any occasion.
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!
Notes
To keep your cake fresh, store it in an airtight container in the refrigerator for up to five days. 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. Ensure all ingredients are at room temperature for a smooth batter. Don't overmix, and allow cakes to cool completely before frosting.