Easy Homemade Yellow Cake Recipe with Chocolate Frosting

Yellow Cake with Chocolate Frosting that has been cut into slices.

4.75 from 4 votes

Easy Homemade Yellow Cake Recipe with Chocolate Frosting

This easy Homemade Yellow Cake bakes up rich and buttery, with a fluffy, pillowy soft, moist interior. It's topped off with a decadently rich, warm and fudgy chocolate frosting that comes together in just 5 minutes on the stovetop. It's a delicious combo that makes for one heavenly slice of cake!

Prep Time25

Cook Time28

Cool Time2

Total Time2 53

Course: Dessert

Cuisine: American

Keyword: Yellow Cake Recipe

Servings:

Calories: 473kcal

Author: Kelly Anthony

Ingredients

For the Cake:

2 ½ cups cake flour
½ teaspoons baking powder
¼ teaspoon baking soda
1 ⅛ teaspoon fine sea salt
¾ cup unsalted butter, room temperature
1 ½ cup granulated sugar
2 tablespoons canola or vegetable oil
3 large eggs, room temperature
3 tablespoons sour cream
1 tablespoon pure vanilla extract
¾ cup buttermilk

For the Icing:

½ cup unsalted butter, cut into tablespoons
½ cup milk
1 teaspoon pure vanilla extract
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅛ teaspoon fine sea salt

Instructions

To Make the Cake:

Preheat the oven to 350°F and have ready a greased 9x13" baking dish, preferably light-colored steel or aluminum.
Sift the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task.
Add the oil and mix until well-blended. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more.
Bake for 28-32 minutes (checking at the 28-minute mark). Set the cake aside to cool completely on a wire rack before icing. If you are using a ceramic or glass baking dish, your cake will take about 3-6 minutes longer to finish baking.

To Make the Icing:

Add the butter and the milk to a medium-sized saucepan over medium heat and allow the butter to melt, stirring occasionally.
As soon as the butter has melted, add the vanilla, cocoa powder, powdered sugar, and salt. Whisk until smooth and pour evenly over the cake. Allow the icing to set, about 2-3 hours.

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.

Nutrition