Classic Yellow Cake with A-maz-ing Chocolate Frosting

IMG_2190 (575x456)A funny thing happened on the way to making this classic yellow cake.

The recipe for this go-to yellow cake included an a-MAZ-ing chocolate frosting.  The frosting was so good that I included it as a separate post so that it would be searchable.  But enough about the frosting and on to this moist and delicious cake!

Every baker needs to have a go-to dessert—whether it’s a cake, pie, cookies or some other tried and true dessert.  Despite baking for years, I hadn’t gotten around to finding a go-to yellow cake and decided it was about time I did so.

This classic yellow cake is a very strong contender for my go-to list.  It’s easy to throw together using ingredients I always have on hand.  You may notice that it calls for buttermilk and question whether the previous statement is true.  While there are times that I will go out and buy fresh buttermilk, I always have a canister of Saco dry buttermilk powder on hand.  You reconstitute it when you make your recipe.  So, for me, I can make this delicious cake whenever I want as all of the cake ingredients are staples for me.

The cake has a moist and tender crumb and a delicious vanilla flavor.  When you top it with the fabulous chocolate frosting, you’ll have a cake worthy of a birthday party or any other special event!

One year ago:  Mar-a-Lago Turkey Burgers

Two years ago:  Refrigerator Bakery Brownies

Three years ago:  Roasted Vegetables, Mallorca Style

Four years ago:  Chicken Bruschetta

Classic Yellow Cake with A-maz-ing Chocolate Frosting

Ingredients for the Cake

  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 1/4 cups buttermilk

Ingredients for the Frosting

  • 20 tbl. (2 1/2 sticks) unsalted butter, at cool room temperature
  • 1 cup confectioners’ sugar
  • 3/4 cup Dutch-processed cocoa
  • Pinch of salt
  • 3/4 cup light corn syrup
  • 1 tsp. vanilla extract
  • 8 oz. milk or semisweet chocolate, melted and cooled slightly (I used semisweet.)


Make the Cake:  Preheat oven to 350o F.  Grease and flour two 8-inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes.  Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition.  Beat in vanilla extract.

Add the dry ingredients all at once and beat on low speed until just combined.  Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.

Divide the batter evenly between the prepared pans.  Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached.  Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.

Make the Frosting:  In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl.  Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds.  Scrape the sides of bowl; then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.

IMG_2174 (575x369)IMG_2179 (575x383)Assemble the Cake:  Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface.  Place the second cake layer on top.  Use the remaining frosting to frost the top and sides of the cake.

IMG_2182 (575x383)The cake can be kept at room temperature for up to 1 day before serving.  Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

Fran’s Notes

You can make this cake in 9-inch pans—you will just need to reduce the baking time slightly.  It can also be made in a 9×13-inch pan (again, reduce baking time).

The chocolate frosting stays creamy.  Given that, as you cut through the cake, inevitably some of the frosting will transfer to the side of the cake slice.  If photogenic cake slices are important to you, you may want to switch to another frosting.

IMG_2199 (575x383)Source:   A recipe from the Brown Eyed Baker

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