Description

This classic Yellow Cake recipe features a moist and tender crumb with a rich, buttery flavor enhanced by a blend of granulated and brown sugars. The cake layers are perfectly balanced with a smooth, creamy chocolate buttercream frosting made from melted butter, cocoa powder, and a hint of vanilla. Perfect for celebrations or as a delightful everyday treat.

Ingredients

Scale

Cake:

Cooking spray, for greasing pans
2 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup milk

Chocolate Frosting:

1 cup (2 sticks) unsalted butter, melted
3 cups powdered sugar
1 cup unsweetened cocoa powder
1/3 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of kosher salt

Instructions

Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles and coat them lightly with cooking spray to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. This ensures even distribution of leavening agents for a uniform rise.
Cream butter and sugars: In another large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 5 minutes.
Add eggs and vanilla: Beat in the whole eggs and egg yolks, one at a time, ensuring each addition is fully incorporated before adding the next. Scrape down the bowl edges as needed. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing until just combined to avoid overworking the batter. Then, mix in the milk until the batter is smooth and homogenous.
Divide and bake: Evenly split the batter between the prepared cake pans, smoothing the tops with a spatula. Bake on the center rack for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes: Allow the cakes to cool in the pans for about 10 minutes, then invert them onto wire racks to cool completely before frosting.
Make frosting: In a large bowl, beat together the melted butter, powdered sugar, and cocoa powder until smooth and well combined. Add the heavy cream, vanilla extract, and a pinch of kosher salt, beating until the frosting is light, fluffy, and spreadable.
Level and assemble: Use a large serrated knife to level the tops of the cooled cakes by slicing off a thin layer to create a flat surface. Place one cake layer on a serving plate, spread about half of the frosting evenly over it, then top with the second cake layer. Cover the top and sides of the assembled cake with the remaining frosting.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
Do not overmix the batter once the dry ingredients are added to maintain cake tenderness.
If you prefer, you can substitute whole milk with buttermilk for a slightly tangier flavor and more moist crumb.
For easier slicing, chill the cakes briefly before leveling and frosting.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: yellow cake, vanilla cake, chocolate frosting, classic cake recipe, homemade cake