Homemade Classic Yellow Cake with Chocolate Frosting
Moist, rich, and beautifully golden, this classic yellow cake is a must-have recipe for every home baker. With its tender crumb and buttery flavor, it pairs perfectly with a generous layer of luscious chocolate frosting. This cake is simple to prepare and even better the next day!
Why You’ll Love This Recipe:
- Fluffy, moist, and flavorful thanks to extra yolks and buttermilk
- Easy to make with simple pantry ingredients
- Perfect for any occasion—birthdays, holidays, or just because
Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300g) granulated sugar
- 1 cup (227g or 2 sticks) unsalted butter, softened
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter flavoring (optional)
- 1 cup (240ml) buttermilk, room temperature
Instructions:
- Preheat the Oven
Preheat your oven to 325°F (165°C). Lightly grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. - Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes). - Add Eggs and Flavorings
Beat in the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and optional butter flavoring. - Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined and smooth—do not overmix. The batter will be thick and creamy. - Bake the Cake
Divide the batter evenly between the prepared pans. Use an offset spatula to smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool the Cake
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. - Frost and Serve
Once completely cooled, frost the cakes with your favorite chocolate frosting. Add a thick layer between the cake layers and generously cover the top and sides.
Tips for Success:
- Room temperature ingredients help everything blend smoothly for a finer crumb.
- For a deeper yellow hue, don’t skip the extra yolks.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness—it tastes even better the next day!