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Homemade Classic Yellow Cake with Creamy Chocolate Frosting photo

Classic Yellow Cake with Creamy Chocolate Frosting

This Classic Yellow Cake is a nostalgic treat! Moist and fluffy, topped with rich chocolate frosting, it’s perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2.5 cups cake flour
  • 3.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 2.5 teaspoons vanilla extract
  • 1.33 cups whole milk
  • 1 teaspoon lemon juice
For the Frosting:
  • 3 sticks unsalted butter at room temperature
  • 3.5 cups confectioners' sugar sifted, more if needed
  • 10 ounces dark chocolate melted and cooled until tepid

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pans
  • Cooling rack

Method
 

Instructions
  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Grease and flour two 9-inch round cake pans.
  3. 3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  4. 4. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy for about 3-5 minutes.
  5. 5. Add the eggs and egg yolks one at a time, beating well after each addition, then mix in the vanilla extract.
  6. 6. With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk.
  7. 7. Stir in the lemon juice gently.
  8. 8. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  9. 9. Let the cakes cool in the pans for about 10 minutes before transferring to a cooling rack.
  10. 10. For the frosting, beat the 3 sticks of unsalted butter until creamy, then gradually add the sifted confectioners' sugar.
  11. 11. Pour the melted chocolate into the butter mixture and beat until fully combined.
  12. 12. Once the cakes are completely cool, frost the top of the first layer, place the second layer on top, and frost the top and sides.
  13. 13. Optionally, decorate with chocolate shavings, sprinkles, or fresh berries.

Notes

  • For a lighter cake, use cake flour instead of all-purpose flour.
  • Ensure all ingredients are at room temperature for best results.
  • Store leftovers in an airtight container for up to 3 days at room temperature.