Name: Decadent Homemade Yellow Cake with Chocolate Icing (Better Than Box Mix!)
Prep time: 70 min
Cook time: 25 min
Total time: 140 min
Ingredients: 1 1/4 cups buttermilk ((300ml)); 3 large eggs; 2 large egg yolks; 1 tbsp vanilla extract; 2 1/2 cups all purpose flour ((325g)); 1 1/2 cups sugar ((310g)); 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter (room temperature (224g)); 2 1/2 cups unsalted butter (room temperature (560g)); 9 cups powdered sugar ((1035g)); 1 cup natural unsweetened cocoa powder ((114g)); 2 tsp vanilla extract; 4–5 tbsp heavy cream ((60-75ml)); 1/4–1/2 tsp salt; Sprinkles (optional)

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Introduction

Say goodbye to dry, flavorless boxed cakes! This recipe for homemade yellow cake with chocolate icing brings back the classic, comforting taste you remember. We’ll guide you through creating an incredibly moist, tender, and rich cake from scratch. This timeless dessert is a true crowd-pleaser, perfect for any celebration or simply a sweet treat for your family. Get ready to bake a truly decadent yellow cake with chocolate icing!

Why You’ll Love This Yellow Cake with Chocolate Icing

Incredibly Moist Crumb: This cake boasts a perfectly tender and moist texture that melts in your mouth with every bite.
Rich, Buttery Flavor: Enjoy the classic, sweet, and buttery vanilla notes that define a traditional yellow cake.
Perfect Flavor Combination: The light, airy yellow cake is perfectly complemented by our rich, creamy chocolate icing.
Versatile for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, this cake fits every celebration.
Superior to Box Mixes: Once you try this homemade version, you’ll never go back to a box mix again!

What is Yellow Cake?

Yellow cake is a classic American dessert distinguished by its beautiful golden hue and rich flavor. This vibrant color and a substantial part of its richness come from using whole eggs and often extra egg yolks in the batter. Unlike white cake, which typically uses only egg whites for a pure white appearance and lighter flavor, yellow cake embraces the full flavor profile of the egg. It offers a distinctly buttery and vanilla-forward taste, often denser and moister than its white cake counterpart. This makes it a perfect canvas for a variety of frostings, especially a rich chocolate icing.

Ingredients

Yellow 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

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

Notes & Substitutions

Buttermilk adds moisture and tenderness to your yellow cake with chocolate icing due to its acidity reacting with baking soda. For more on how this dairy product enhances baked goods, explore the chemistry of buttermilk in baking. If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. Whole eggs and extra yolks contribute to the cake’s color, richness, and structure. Always measure flour by spooning it into a measuring cup and leveling it, or better yet, use a kitchen scale for accuracy. Room temperature butter creams beautifully, creating a light and airy batter. For the chocolate buttercream, you can substitute heavy cream with whole milk if needed, adjusting the amount for desired consistency.

Equipment

Gathering your tools beforehand makes baking this yellow cake with chocolate icing a breeze. You’ll need three 8-inch round cake pans for baking, along with parchment paper and non-stick baking spray. A large mixing bowl and a stand mixer with a paddle attachment are essential for the cake batter and the frosting. You will also use measuring cups and spoons, a rubber spatula, and a wire cooling rack. For assembly, a serrated knife for leveling and an offset spatula for frosting are very helpful.

Instructions

For the Yellow Cake

Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray. This ensures your yellow cake releases easily.

In a large bowl, combine the buttermilk, eggs, egg yolks, and vanilla extract. Whisk them until well blended. Now, separate about ¾ cup of this mixture into a smaller bowl or measuring cup, leaving approximately 1 ¼ cups in the larger bowl. Set both portions aside.

In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Turn the mixer to its lowest speed. Add the room temperature butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. The mixture will begin to clump, eventually resembling wet sand.

Add the larger portion of the reserved egg mixture (about 1 ¼ cups) to the dry ingredients/butter mixture. Stir on the lowest speed until just combined. Scrape down the sides of the bowl. Increase the speed to medium-high and beat for 45 seconds to 1 minute, until the mixture is light and fluffy. Scrape down the sides again.

Turn the mixer speed back to low. Slowly stream in the remaining smaller egg mixture until fully incorporated. Scrape the sides of the bowl and then mix on medium speed for 10-15 seconds to ensure everything is well combined.

Divide the batter evenly among the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove the cakes from the oven and let them cool in the pans for 2-3 minutes. Carefully invert them onto a wire cooling rack to cool completely. Ensure the yellow cake layers are fully cool before frosting.

For the Chocolate Buttercream Icing

Start by adding the room temperature butter to a large mixing bowl. Beat the butter with your stand mixer until it is smooth and creamy.

Slowly add about half of the powdered sugar to the butter. Mix on low speed until it is smooth and thoroughly combined. Next, add the cocoa powder and vanilla extract. Mix until these are well incorporated and the frosting is smooth. Stir in 3-4 tablespoons of heavy cream and mix until the buttercream is smooth again.

Gradually add the remaining powdered sugar and the salt. Mix on low speed until smooth. If the frosting seems too thick, add additional heavy cream, one tablespoon at a time, until you achieve your desired smooth and spreadable consistency for your chocolate icing.

To Assemble the Cake

Once your yellow cake layers are completely cooled, use a large serrated knife to carefully level the tops, creating flat surfaces. This helps your assembled cake look professional and stable.

Place the first leveled cake layer onto your serving plate or a cardboard cake round. Spread about 1 cup of the rich chocolate buttercream icing evenly over the top of this layer.

Carefully place the second cake layer on top of the first. Spread another cup of frosting evenly over the second layer. Finally, add the third and final cake layer. Use an offset spatula to frost the entire outside of the cake, creating a smooth, even coating.

If desired, use a decorating comb to add a patterned design to the sides of the cake. Pipe decorative shells of frosting around the top edge using a star tip, such as Ateco tip 844. Finish your beautiful yellow cake with chocolate icing with a scattering of sprinkles for an extra festive touch. Store in an airtight container until ready to serve.

Pro Tips & Troubleshooting

Achieving the perfect yellow cake with chocolate icing starts with precision. Always measure your flour accurately; spooning it into a measuring cup and leveling it, or using a kitchen scale, prevents a dense cake. Ensure your butter is truly at room temperature for optimal creaming and a light, airy batter. Rushing this step can lead to a heavy cake. Most importantly, cool your cake layers completely before applying the chocolate icing. Warm cakes will melt the frosting, creating a messy situation. If your icing seems too stiff, add a tiny bit more heavy cream; if too thin, add more powdered sugar. For a fudgier chocolate icing, you can melt 4 oz of unsweetened chocolate and add it to the buttercream. To prevent a dry cake, avoid overmixing the batter and don’t overbake. A dense cake might result from too much flour or not enough leavening.

Serving, Storage & Variations

Serving Suggestions

This delectable yellow cake with chocolate icing is wonderful served chilled or at room temperature. For an elegant touch, garnish each slice with fresh berries like raspberries or strawberries, which provide a lovely tart contrast. A sprinkle of chocolate shavings or a dusting of cocoa powder also elevates its presentation.

Storage Instructions

Store your frosted yellow cake with chocolate icing at room temperature for up to 2-3 days if covered with a cake dome or plastic wrap. For longer freshness, refrigerate the cake for up to a week. Ensure it’s tightly covered to prevent it from drying out or absorbing refrigerator odors. You can also freeze individual slices or the entire cake (unfrosted or frosted) for up to 2-3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Variations

Get creative with your yellow cake! You can swap out the chocolate buttercream for other delicious options like vanilla bean frosting, cream cheese frosting, or even a tangy lemon curd filling. This versatile batter works well in different pan sizes too; try baking cupcakes (reducing bake time) or a 9×13-inch sheet cake for larger gatherings. Experiment with adding different extracts like almond or orange zest to the cake batter for unique flavor profiles.

Nutrition

Per serving, this rich and satisfying yellow cake with chocolate icing offers a delightful treat. For a deeper understanding of how different ingredients affect nutritional content, consider resources from the USDA FoodData Central.

Component	Amount
Serving Size	1 slice
Calories	877 calories
Sugar	85.8 g
Sodium	94.7 mg
Fat	49.5 g
Saturated Fat	30.2 g
Trans Fat	0 g
Carbohydrates	108 g
Fiber	2.9 g
Protein	6.4 g
Cholesterol	190.6 mg

Please note that these are approximate nutritional values per serving and can vary based on specific ingredient brands and preparation methods.

FAQ

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or freeze for longer.

How do I adjust for different pan sizes?

This recipe is for three 8-inch pans. For two 9-inch pans, reduce the baking time slightly to 25-30 minutes. For cupcakes, fill liners about two-thirds full and bake for 18-22 minutes.

Can I use salted butter?

Using unsalted butter gives you better control over the salt content. If you only have salted butter, omit the added salt in both the cake and the chocolate icing.

Why is my cake dry?

A dry cake often results from overbaking or using too much flour. Always measure flour accurately and check for doneness at the earliest suggested bake time.

How do I prevent crumbly cake?

Ensure all ingredients are at room temperature for a well-emulsified batter. Also, avoid overmixing the batter once the dry and wet ingredients are combined, as this can develop the gluten too much.

Conclusion

You’ve now mastered the ultimate homemade yellow cake with chocolate icing, a truly impressive dessert that proves scratch-made is always best. This recipe delivers a perfectly moist, rich, and flavorful cake that will quickly become a cherished favorite. Its classic appeal and decadent taste make it ideal for any occasion. Don’t hesitate to bake this delightful yellow cake with chocolate icing; your taste buds will thank you! Share your beautiful creations with us – we can’t wait to see them!