Classic Yellow Cake with Chocolate Buttercream
This classic yellow cake features a tender, buttery crumb and rich flavor from whole eggs and real butter. Paired with a silky chocolate buttercream, it's the perfect celebration cake for birthdays, potlucks, and any occasion that calls for a showstopping homemade dessert.
Equipment
- 2 x 9-inch round cake pans - Aluminum pans recommended for even baking
- Stand mixer or hand electric mixer - For creaming butter and beating frosting
- Large mixing bowl - For combining dry ingredients
- Medium mixing bowl - For whisking dry ingredients
- Wire cooling rack - For cooling cakes completely before frosting
- Offset spatula - Essential for smoothing frosting on sides and top
- cake turntable - Optional but very helpful for even frosting
- Sifter or fine mesh strainer - For sifting powdered sugar and cocoa powder
- Rubber spatula - For folding and scraping batter
- Measuring cups and spoons - For accurate ingredient measurements
- Toothpick or cake tester - For checking doneness
- Parchment paper - For lining cake pans to prevent sticking
Ingredients
- 2 1/2 cups all-purpose flour - 315g, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter - 225g, room temperature
- 1 3/4 cups granulated sugar - 350g
- 4 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk - 240ml, room temperature
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter - 225g, room temperature
- 3 cups powdered sugar - 360g, sifted
- 1/2 cup Dutch-process cocoa powder - 50g
- 1/4 cup heavy cream - 60ml
- 1 teaspoon pure vanilla extract
- salt - a pinch
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans with butter or baking spray, line bottoms with parchment, and grease the parchment.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
- In a stand mixer, beat butter and sugar on medium-high for 4-5 minutes until pale and fluffy, scraping down the bowl as needed.
- With mixer on medium-low, add eggs one at a time, mixing until each is just incorporated. Add vanilla and mix for 15 seconds.
- On low speed, add one-third of the flour mixture, then half the milk, mixing after each. Repeat with another third of flour and remaining milk. Finish with the final third of flour, mixing until just combined.
- Divide batter evenly between prepared pans and smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean.
- Cool cakes in pans for 15 minutes, then loosen edges, invert onto a wire rack, remove parchment, and cool completely to room temperature.
- For frosting, beat butter until creamy. Sift powdered sugar and cocoa into bowl, add salt and vanilla, then mix on low. Add cream and beat on medium-high for 2-3 minutes until fluffy.
- Place one cooled cake layer on serving plate. Spread about 1/2 inch of frosting on top. Add second layer, flat-side down.
- Apply a thin crumb coat over entire cake, chill for 20 minutes, then apply final layer of frosting. Smooth with an offset spatula and decorate as desired.
Notes
- Room temperature ingredients are essential: Cold butter won't cream properly and cold eggs can cause curdling. Remove from fridge 1-2 hours before baking.
- Don't skip the parchment paper: Even well-greased pans can stick. Parchment guarantees clean release every time.
- Measure flour correctly: Spoon flour into measuring cup and level with a straight edge. Scooping directly packs in too much and yields a dense cake.
- Cream butter and sugar long enough: Set a timer for 5 minutes. The mixture should be visibly pale and fluffy—this is crucial for a light texture.
- Don't overmix after adding flour: Overmixing develops gluten and makes cake tough. Mix just until no flour streaks remain.
- Check for doneness early: Ovens vary. Start testing with a toothpick at 28 minutes; it should come out with a few moist crumbs, not wet batter.
- Cool completely before frosting: Warm cake will melt your frosting. Allow at least 1-2 hours for full cooling.
- Make ahead: Unfrosted cake layers can be wrapped in plastic and stored at room temperature for up to 2 days, or frozen for up to 3 months.
- Frosting storage: Chocolate buttercream can be made up to 3 days ahead and refrigerated. Bring to room temperature and re-beat before using.
- Variations: Add 2 tablespoons of lemon zest for a lemon yellow cake, or bake in a 9x13-inch pan for a sheet cake. For a lighter finish, pair with vanilla buttercream or cream cheese frosting.