Classic Yellow Cake with Rich Chocolate Frosting Recipe

This is the farmhouse birthday cake we always make — familiar, simple, and reliably delicious. The combination of cake flour and buttermilk yields a tender, moist crumb that stays fresh for days. Dress it with sprinkles and a candle for an easy-from-scratch celebration.

The cake itself is tender and perfectly moist, but the frosting is the recipe’s standout. It begins as a warm ganache and is then chilled and whipped into a light, airy chocolate frosting. It’s smoother and less sweet than ordinary buttercream, with a fudgy finish that pipes and spreads beautifully — a bakery-quality result you can make at home.

What You’ll Need

Equipment

Ingredients

For the Yellow Cake

• 2 ½ cups cake flour (300 grams) – Cake flour gives a light, tender crumb. If you must substitute, use all-purpose flour but replace 2 tablespoons per cup with cornstarch.
• 2 teaspoons baking powder
• ¾ teaspoon salt – Reduce to ½ teaspoon if using salted butter.
• ½ teaspoon baking soda
• 1 ½ cups granulated sugar
• 12 tablespoons unsalted butter, softened – (1 ½ sticks)
• 4 eggs – Room temperature is best.
• 1 cup buttermilk – Room temperature. If you don’t have buttermilk, stir 2 tablespoons white vinegar into 1 cup whole milk and let sit 5 minutes.
• 2 teaspoons vanilla extract

For the Whipped Chocolate Frosting

• 8 ounces semi-sweet chocolate, chopped
• 8 ounces milk chocolate, chopped — or use all of one type if you prefer
• 8 tablespoons unsalted butter, softened (1 stick)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ½ cups heavy cream

Instructions

Prep Your Pans

Grease two 8-inch pans, line the bottoms with parchment circles, and grease the parchment. This guarantees the layers release cleanly and keeps the edges intact.

Cream the Butter and Sugar

In a stand mixer, beat the softened butter and sugar on medium-high speed for 3–4 minutes until the mixture is pale and very fluffy. This aeration gives the cake lift — don’t rush it.

Add the Eggs

Reduce the mixer speed and add the eggs one at a time, mixing 20–30 seconds after each addition. The batter may look slightly curdled after the eggs — this is normal and will smooth once the flour is incorporated.

Alternate Wet and Dry Ingredients

With the mixer on low, add the dry ingredients and buttermilk in alternating additions: flour (1/3), half the buttermilk, repeat, ending with flour. Mix only until the flour streaks disappear to avoid developing gluten and toughening the cake.

1. Add 1/3 of the flour mixture and mix on low until just combined.
2. Add 1/2 of the buttermilk mixture and mix on low.
3. Repeat, ending with the flour. Mix as little as possible once flour is added.

Bake and Cool

Divide batter evenly between the two pans and smooth the tops. Bake at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely — frosting a warm cake will cause slippage.

Make the Chocolate Base

For the frosting, heat the heavy cream and sugar until the sugar dissolves and the cream is steamy (do not boil). Place the chopped chocolate in a bowl or the mixer bowl and pour the hot cream over it. Let sit for about a minute to soften, then stir until smooth and glossy to create a ganache base.

Chill and Whip

Cool the ganache to around 70°F (cool to the touch). Using the whisk attachment, whip on medium speed and add the softened butter in tablespoon-sized pieces. Increase to high and whip 2–3 minutes until the mixture transforms into a lighter, fluffy frosting. Finish with vanilla and a pinch of salt. The frosting should feel neutral to the touch; if it’s too warm it will be loose, too cold and the butter won’t blend.

Assembly

Set one cake round on a serving plate and spread about 1 ½ cups of frosting evenly over the top. Place the second layer on top and coat the top and sides with the remaining frosting. Chill the cake briefly to set, then bring it to room temperature for 30–45 minutes before serving to restore the silky whipped texture.

Storage Instructions

• Refrigerate: Store the cake in an airtight container in the fridge for up to 4 days.
• Before serving: Let the cake or slices sit at room temperature for about 30 minutes to return the frosting to its best texture.
• Make ahead: Bake layers 1–2 days in advance; cool completely, wrap tightly, and store at room temperature (for next-day use) or refrigerate.
• Freezing: Wrap unfrosted layers in plastic wrap and foil; freeze up to 2 months. Thaw in the fridge overnight before frosting.

In Case You’re Wondering

Printable Recipe