Can I make this in a 9x13 inch pan?

Yes. Pour the batter into a single greased and floured 9x13 inch pan. The baking time will be longer, around 40-50 minutes. Let it cool completely before frosting.

Yellow Cake with Chocolate Buttercream Frosting Recipe

This Yellow Cake with Chocolate Buttercream Frosting recipe is a classic and fluffy recipe, which is made with cake flour and real butter. It’s the perfect birthday cake, ready in about 3 hours (including cooling).

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Yellow Cake with Chocolate Buttercream Frosting Ingredients

For a truly classic birthday cake.

For the Cake:

2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pans
4 cups cake flour, plus more for flouring the pans
4 teaspoons baking powder
1 ½ teaspoons kosher salt
2 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups whole milk

For the Buttercream Frosting:

5 ½ cups powdered sugar
¾ cup cocoa powder
3 sticks (1 ½ cups) unsalted butter, softened
½ cup heavy cream, plus more if needed for thinning
1 tablespoon vanilla extract
½ teaspoon kosher salt

Yellow Cake with Chocolate Buttercream Frosting Recipe

How To Make Yellow Cake with Chocolate Buttercream Frosting

Building the perfect layer cake from scratch.

Prep the Oven and Pans: Preheat the oven to 350°F. Generously grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
Combine Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and kosher salt. Set aside.
Cream Butter and Sugar: In the bowl of an electric mixer, beat the butter and granulated sugar on high speed until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl.
Add Wet Ingredients: With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Mix the Batter: Reduce the mixer speed to low. Add the dry ingredients and the milk in three alternating batches, beginning and ending with the dry ingredients. Mix until just combined after each addition. Scrape the sides and mix one final time for a few seconds.
Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 28 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Peel off the parchment and let them cool completely (at least 1.5 hours).
Prepare the Frosting Base: While the cakes cool, sift the powdered sugar and cocoa powder together into a large bowl.
Whip the Buttercream: In an electric mixer with the paddle attachment, cream the softened butter until smooth, about 2 minutes. On low speed, gradually add the sugar-cocoa mixture, then add the heavy cream, vanilla, and salt.
Finish the Frosting: Increase the speed to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. If needed, add more cream one tablespoon at a time to reach a spreadable consistency.
Assemble and Frost: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Recipe Tips

How do I get the fluffiest cake? Using room temperature ingredients (butter, eggs, milk) is the most important step! This allows the ingredients to emulsify properly, creating a smooth batter that traps air for a light, fluffy crumb.
Why do I have to use cake flour? Cake flour is milled to be much finer and has less protein than all-purpose flour. This is the “secret” to a truly soft, tender, and light-as-air yellow cake, rather than a dense, pound-cake-like one.
How do I get the smoothest frosting? You must sift the powdered sugar and cocoa powder. This is the key to a lump-free, silky-smooth buttercream. Also, make sure your butter is softened to room temperature, not melted.
How do I keep my cake from being dry? Do not overmix the batter! Once you start alternating the flour and milk, mix on the lowest speed and stop as soon as the flour streaks disappear. Overmixing develops gluten and makes the cake tough.

What To Serve With Yellow Cake

This is the quintessential birthday cake! It’s perfect on its own or with:

A big scoop of vanilla bean ice cream
A tall, cold glass of milk
A handful of fresh raspberries
Colorful birthday sprinkles (add them right after frosting)

How To Store Yellow Cake

Refrigerate: Because the frosting contains butter and cream, this cake should be stored in the refrigerator. Keep it in a cake dome or an airtight container, where it will last for up to 5 days.
Serve at Room Temp: This is a butter-based cake, so it will be hard when cold. For the best flavor and texture, let the cake sit at room temperature for 1-2 hours before serving to allow the butter to soften.

Yellow Cake with Chocolate Buttercream Frosting Nutrition Facts

(Per slice, assuming 16 slices)

Calories: ~580 kcal
Total Fat: 33g
Saturated Fat: 20g
Cholesterol: 130mg
Sodium: 380mg
Total Carbohydrate: 66g
Dietary Fiber: 3g
Sugars: 46g
Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a 9×13 inch pan?

Yes. Pour the batter into a single greased and floured 9×13 inch pan. The baking time will be longer, around 40-50 minutes. Let it cool completely before frosting.

Can I make this into cupcakes?

Yes, this recipe will make 24-30 standard-sized cupcakes. Fill the liners 2/3 full and bake at 350°F for 18-22 minutes.

My frosting is too thick/thin! How do I fix it?

This frosting is easy to adjust. If it’s too thick, add more heavy cream, one teaspoon at a time, until it’s spreadable. If it’s too thin, add more sifted powdered sugar, a quarter-cup at a time.