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Yellow Cake with Chocolate Buttercream Frosting
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5 from 1 vote

Yellow Cake with Chocolate Frosting

A classic three-layer yellow cake with chocolate buttercream frosting.
Prep Time30 minutes
Cook Time30 minutes
Cool time for cake1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 1034kcal
Author: Taylor Ellingson

Ingredients

Yellow Cake

  • 1 cup plus 2 tablespoon unsalted butter at room temperature
  • 3 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 ½ tablespoon pure vanilla extract
  • 4 cups all-purpose flour (500 grams)
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk at room temperature

Chocolate Frosting:

  • 4 cups unsalted butter at room temperature
  • 1 ½ cups unsweetened cocoa powder
  • 7 cups powdered sugar
  • ¾ cup milk
  • 3 teaspoon pure vanilla extract
  • 1 teaspoon salt

Instructions

Cake:

  • Preheat the oven to 350 degrees F.
  • Grease 3 9" cake pans with cooking spray and line the bottom with parchment paper. To do this, set your cake pan on a sheet of parchment paper and trace it with a marker. Cut it out. Repeat two more times for all three cake pans.
  • In a large bowl with an electric mixer, add the butter and granulated sugar.
  • Beat until well combined, about 2-3 minutes.
  • Add the eggs, one at a time, beating until combined.
  • Add the vanilla, and beat until combined.
  • In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add ⅓ of the flour to the butter mixture. Stir it in with a rubber spatula.
  • Add ½ of the buttermilk, stirring with the rubber spatula until just combined.
  • Repeat with the remaining flour and buttermilk, ending with the flour mixture. Don't over mix!
  • Divide the batter among the three pans.
  • Bake in the preheated oven for 27-29 minutes, until the tops are slightly golden and a toothpick comes out of the middle clean.
  • Cool in the pan for about 5 minutes and then invert each pan onto a cooling rack to cool completely. Be sure to run a knife around the edges of the cake pans before inverting them.

Frosting:

  • In a large bowl, beat the butter until creamy.
  • Add the cocoa powder and beat until combined.
  • Add 1 cup of powdered sugar, followed by 1 tablespoon of milk, until all of the powdered sugar and milk have been used. Add the vanilla extract and salt. Add additional tablespoon or two of milk, as needed.
  • To frost the cake, place the bottom layer on a cake stand. Add one layer of frosting on top of cake.
  • Top the frosting with another layer of cake and repeat. Repeat with third cake and layer.
  • Finish by frosting the outside with the remaining frosting. Decorate with sprinkles.
  • Enjoy!

Nutrition

Calories: 1034kcal | Carbohydrates: 121g | Protein: 8g | Fat: 61g | Saturated Fat: 38g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 553mg | Potassium: 283mg | Fiber: 4g | Sugar: 91g | Vitamin A: 1885IU | Calcium: 102mg | Iron: 3mg