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Moist Yellow Cake with Chocolate Frosting Recipe

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4.2 from 89 reviews

This Moist Yellow Cake with Chocolate Frosting is a classic and delightful dessert perfect for any celebration or treat. The cake is tender and fluffy, made with buttermilk and rich butter for a moist texture, layered and generously frosted with a smooth, creamy chocolate buttercream. Finished with decorative piped frosting and optional sprinkles, this cake is both visually appealing and delicious.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 1 1/4 cups (300ml) buttermilk
  • 3 large eggs
  • 2 large egg yolks
  • 1 tbsp vanilla extract
  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 cups (310g) sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature

Chocolate Buttercream Frosting

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 9 cups (1035g) powdered sugar
  • 1 cup (114g) natural unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 4–5 tbsp (60-75ml) heavy cream
  • 1/4-1/2 tsp salt
  • Sprinkles, optional

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (176°C) and line three 8-inch cake pans with parchment paper on the bottom. Grease the sides with baking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine buttermilk, eggs, egg yolks, and 1 tablespoon of vanilla extract. Separate about 3/4 cup of this mixture into another bowl, leaving approximately 1 1/4 cups in the main bowl and set both aside for use later.
  3. Combine Dry Ingredients: In a large mixer bowl, sift together flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
  4. Add Butter: Start the mixer on the lowest speed and add the 1 cup of room temperature butter one tablespoon at a time, allowing each addition to incorporate fully. The mixture will gradually clump and resemble wet sand.
  5. Incorporate Larger Portion of Egg Mixture: Add the larger reserved egg mixture (about 1 1/4 cups) to the dry ingredients and butter mixture on the lowest speed until just combined, then scrape down the bowl sides.
  6. Beat Batter: Increase mixer speed to medium-high and beat until the batter is light and fluffy, about 45 seconds to one minute. Scrape down the bowl sides.
  7. Add Remaining Egg Mixture: Lower the speed to low, and slowly pour the smaller reserved egg mixture into the batter. Mix just until incorporated.
  8. Final Mixing: Scrape down the bowl sides again, then increase speed and mix for 10-15 seconds until the batter is well combined and smooth.
  9. Bake the Cake Layers: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool the Cakes: Remove the cakes from oven, allow them to cool in pans for 2-3 minutes, then invert onto cooling racks to cool completely.
  11. Make the Buttercream: Beat 2 1/2 cups butter in a large bowl until smooth. Gradually add half the powdered sugar and mix until combined.
  12. Add Cocoa and Vanilla: Mix in the cocoa powder and 2 teaspoons vanilla extract until the frosting is smooth.
  13. Adjust Consistency: Add 3-4 tablespoons of heavy cream to the frosting and mix well. Then, add the remaining powdered sugar and salt, mixing until smooth. Add additional heavy cream as needed to reach desired consistency.
  14. Level the Cakes: Using a serrated knife, remove the domed tops of the cakes so all layers are flat for even stacking.
  15. Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
  16. Layer and Frost: Add the second cake layer and repeat frosting application. Place the final cake layer on top and frost the entire outside of the cake evenly.
  17. Decorate the Cake: Optionally, use a decorating comb to add textured patterns to the sides of the cake, pipe shell borders using a piping tip (like Ateco tip 844), and top with sprinkles for a festive finish.
  18. Storage: Store the cake in an airtight container. Best enjoyed within 3-4 days for optimal freshness.

Notes

  • Make sure butter is at room temperature for optimal mixing consistency.
  • Use parchment paper and baking spray to prevent sticking and ensure easy removal of the cakes.
  • When removing domes from cake layers, use a serrated knife with a gentle sawing motion for an even and clean cut.
  • Adjust heavy cream quantity in frosting to achieve perfect spreading consistency.
  • Store cake in airtight container and refrigerate if not serving immediately; allow cake to come to room temperature before serving.
  • Sprinkles are optional and can be omitted or substituted with other decorations as desired.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/moist-yellow-cake-with-chocolate-frosting-recipe/