Yellow Layer Cake with Chocolate Icing - Bake from Scratch
There are moments when only a tall, golden cake adorned with rich chocolate frosting will suffice.
Our yellow cake is decadent, buttery, and moist due to the combination of butter and oil, and it is light and airy thanks to cake flour. It’s robust enough to stack layers confidently while preserving a fluffy, delicate crumb. The only enhancement to this cake is a generous layer of luxuriously creamy chocolate buttercream frosting. As the frosting sits, it develops a lightly flaky, crispy crust that unveils a creamy, fudgy interior, creating a perfect blend of textures.
The beautiful golden color of our yellow cake comes from farm-fresh eggs with deep-yellow yolks and high-butterfat European-style butter. This mix of ingredients results in a cake that has a stunning yellow hue, making it visually appealing and irresistibly tasty.
**Yields 1 (8-inch) cake**
- 1 cup (227 grams) unsalted butter, softened
- ¼ cup (56 grams) neutral oil
- 2 cups (400 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 6 large egg yolks (112 grams)
- 1 tablespoon (13 grams) vanilla extract
- 3 cups (375 grams) cake flour
- 2½ teaspoons (12.5 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- 1¼ cups (300 grams) whole buttermilk
- Chocolate Frosting (recipe below)
Preheat the oven to 350°F (180°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium speed until fluffy, about 3 to 4 minutes, making sure to scrape the sides of the bowl. Add the eggs and egg yolks one at a time, beating well after each addition, and then mix in the vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture alternately with the buttermilk, starting and finishing with the flour mixture, mixing just until combined each time.
Spray two tall 8-inch round cake pans with baking spray that contains flour. Divide the batter evenly between the prepared pans (approximately 775 grams each), smoothing the tops. Bake until a wooden pick inserted in the center comes out clean, which should take 30 to 40 minutes. Allow them to cool in the pans for 5 minutes before removing and letting them cool completely on wire racks. If desired, level the cooled cake layers. Place one layer on a serving plate, spreading 2 cups (380 grams) of Chocolate Frosting on top. Place the other layer on top and frost the top and sides of the cake with the remaining frosting as desired. Cover and refrigerate for up to 3 days.
*Pro Tips*
The cake layers and frosting can be prepared in advance. Wrap the cooled cake layers tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. The frosting can be stored in an airtight container in the refrigerator for up to 3 days. Thaw cake layers in the refrigerator, and let the frosting come to room temperature and re-whip before use.
This recipe yields two tall cake layers and a generous amount of frosting, creating a striking presentation. You can halven the layers horizontally to make 4 thinner layers or reduce the frosting quantity according to your preferences.
To achieve a smooth and swoopy frosting without air bubbles, stir it vigorously with a silicone spatula for 10 to 15 seconds to eliminate excess air before using.
We would love to hear your feedback!
**Chocolate Frosting**
**Yields 8 cups**
- 2½ cups (567 grams) unsalted butter, softened
- 1 teaspoon (3 grams) kosher salt
- 6¼ cups (750 grams) confectioners’ sugar
- 1¼ cups (106 grams) Dutch process cocoa powder
- 6 tablespoons plus 1 teaspoon (95 grams) heavy whipping cream, at room temperature
- ¾ teaspoon (3 grams) vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt at low speed until smooth. In a large bowl, sift together the confectioners’ sugar and cocoa powder. Gradually add the sugar mixture to the butter mixture, about 1 cup at a time, alternating with the cream, around 1 tablespoon (15 grams) at a time, beating until smooth after each addition and stopping to scrape the bottom and sides of the bowl and paddle as needed. Mix in the vanilla. Increase the mixer speed to medium and beat until fluffy, about 2 to 3 minutes.
We would love to hear your feedback!
Other articles
Carrot Cake - Prepare from Scratch
Loaded with fragrant spices, sweet vanilla, and plenty of grated carrots, our Carrot Cake recipe creates an unbeatable batter.
Banoffee Cake - Baking From Scratch
This Banoffee Cake features the tropical taste and smooth consistency of mashed banana, resulting in an exceptionally soft and delicate crumb.
Strawberry-Ricotta Muffins - Bake from Scratch
Crowned with a crispy streusel, these muffins are not only a fantastic breakfast option for those on the move; they also serve as a luxurious snack, a fruity dessert, or a refined addition to brunch.
14 Cakes to Perfect Your Easter Table - Bake from Scratch
14 Cakes to Perfect Your Easter Table - Bake from Scratch
Mint Chip Sheet Cake - Prepare from Scratch
Consider this recipe as a way to turn your beloved ice cream flavor into a moist, airy, and truly indulgent cake.
Yellow Layer Cake with Chocolate Icing - Bake from Scratch
Our yellow cake is moist, rich, and buttery because of the combination of butter and oil, while cake flour gives it a tender and light texture.