Moist Yellow Cake with Chocolate Frosting
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This Moist Yellow Cake recipe is tender with a soft crumb! It’s made completely from-scratch and is way better than any box cake mix. The vanilla flavor pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!
The Best Yellow Cake with Chocolate Frosting
I’m sure you’ve probably heard me say before that I grew up on cake mixes, not cakes from scratch. Yellow cake, white cake, funfetti cake – you name it, we made it from a box. I have absolutely no issues with a box mix and have used them in plenty of recipes, including this Lemon Blueberry Poke Cake. But there’s no doubt after baking from scratch for many years now that from-scratch cakes are amazing and have even better flavor. So today we are going to ditch that yellow cake mix and make one from scratch!
What is Yellow Cake?
Yellow cake is basically a variation on a vanilla cake. There is yellow cake, white cake and then plenty of vanilla cakes that may not be especially white or yellow. While all of these cakes are basically vanilla in flavor, there are some subtle flavor and/or color differences that come from the ingredients used. In general for flavor, you could consider yellow cake to be a little more “egg-y” and buttery.
As for appearance, yellow cake is going to have more of a yellow color that comes primarily from the eggs. You can use whole eggs or a combination of whole eggs and egg yolks to achieve the yellow color. I have chosen to use some whole eggs and egg yolks to help both tenderize the cake and to add color. A white cake, on the other hand, is going to use only egg whites for color purposes. You can find that style vanilla cake here.
How to Make Yellow Cake from Scratch (So Much Better Than a Cake Mix!)
To get started making this yellow cake from scratch, we want to make sure we have our signature ingredients – eggs and butter. We are also going to use the reverse creaming method for this cake to achieve a truly tender and moist cake.
The first thing you want to do is combine your wet ingredients. That’s going to be your buttermilk, eggs and vanilla extract. Pour about 3/4 cup of the wet gradients into another measuring cup and set both containers aside.
Next, combine your dry ingredients. You’ll need all purpose flour, sugar, baking powder, baking soda and salt. Combine them in a large mixing bowl.
From there, begin adding the butter to the dry ingredients. Slowly add the butter about a tablespoon at a time, allowing it to combine before adding the next bit of butter. As you continue adding butter, the mixture should start to resemble damp sand.
Once your butter is all incorporated, you’ll add the larger amount of wet ingredients and stir until all of the dry ingredients are wet, then turn the mixer up to medium-high speed for about 45 seconds to a minute until the batter is light and fluffy.
Add the remaining wet ingredients and mix until well combined. Divide the cake batter between the cake pans and bake away!
Chocolate Buttercream Frosting
When your cake is ready to go, you’ll make the chocolate buttercream. It’s a simple combination of butter, powdered sugar, cocoa powder, vanilla extract, some water or cream, and some salt. Once combined, you’ve got the perfect chocolate buttercream and it pairs perfectly with this yellow cake. However if you’re looking for a fudgy-er frosting with some melted chocolate in it, you could also check out my Fudgy Chocolate Buttercream Frosting.
Yellow Cake with Chocolate Frosting
This Yellow Cake is seriously delicious! I’m in love with the texture of the cake created by using the reverse creaming method. It makes such a tender and moist cake. Paired with the classic chocolate frosting, it’s the best yellow cake and makes a wonderful celebration or birthday cake!
Read transcript
More from-scratch, better than box cake mix recipes you will love!
Best Moist Chocolate Cake
Moist Vanilla Cake
Homemade Strawberry Cake
Best Angel Food Cake
Best Carrot Cake Recipe
Red Velvet Layer Cake
German Chocolate Cake
Moist Yellow Cake with Chocolate Frosting
This Yellow Cake recipe is tender and moist, with a soft crumb! It’s made completely from-scratch and is way better than any box cake mix. The vanilla flavor pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Moist 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) water/milk
- 1/4–1/2 tsp salt
- Carousel sprinkle medley*
Instructions
1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
2. Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
3. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
5. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
6. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.
7. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
8. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds.
9. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean.
10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.
11. To make the frosting, add the butter to a large mixer bowl and beat until smooth.
12. Slowly add half of the powdered sugar and mix until smooth.
13. Add the cocoa powder and vanilla extract and mix until well combined and smooth.
Add 3-4 tablespoons of water or milk and mix until well combined and smooth.
14. Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Use a decorating comb to add pattern to the sides of the cake, if desired.
21. Pipe shells of frosting around the top edge of the cake. I used Ateco tip 844.
22. Add a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best for 3-4 days.
Notes
Use coupon code LIFELOVESUGAR15 for 15% off your order from Sweetapolita.
Keywords: yellow cake, moist yellow cake, best yellow cake, yellow cake with chocolate frosting, cake mix yellow cake, yellow cake recipe, easy yellow cake recipe
This cake looks oh so delicious! I requested a yellow cake recipe from Lindsay a while ago and now I’m so exited to try it!! Thank you so much! ☺
Yay! I hope you enjoy it!!
I’m excited to make this as well because I have a problem with my white and yellow cakes coming out too dry. So, I’m hoping this one is a moist cake. Thanks for sharing.
Hi, if I use powder buttermilk how much should I use? Would it still be 1 1/4 cups?
I would check the packaging on your container. For mine, you use one tablespoon of the powder for every 1/4 cup of buttermilk.
I 100% agree that boxed mix cakes just cannot compare to homemade! I’ve been making homemade cakes all my life, since I was a little girl helping my grandma in the kitchen, so I have never actually used a boxed mix myself. But the ones I have tasted at other places just don’t reach the levels of flavor and texture that homemade cakes do. I love classic cakes along with the more unique, adventurous ones, and this yellow cake looks deeeeelicious! Also, I’m a big fan of the results of the reverse creaming method, so this is a definite yes for me! 🙂
Thanks Erin! I hope you enjoy it if you try it!
isnt it 1 cup of butter is 225g? why in your recipe its only 112g?
Yes, it’s been updated. Thank you!
I also think the grams of butter are off in the buttercream recipe.
Help! I’ve been making your cakes for years and rave about your recipes, but this one did not work. I followed the recipe to a tee no substitution and room temp and everything and followed all the steps exactly, and the cake sank badly. 🙁 I’m an experienced baker, again I love your recipes and make them without any trouble until now. But I haven’t made many reverse creaming method so could be my problem. Any ideas of what happened? They also taste like pancakes not really a good butter vanilla cake. I’m sure I must have done something wrong!
Hmmm, I’d say I have probably made this cake like 15 times by now and I never had any issues with the cake sinking in the middle. The cake does pull away from the sides of the baking pan a little as it cools, but it shouldn’t sink. I would maybe try timing your mixing times to be sure you’re not over mixing it. I actually just filmed a video of me making this cake yesterday and will hopefully be able to post that soon and maybe something shown in that can offer a little help or clarity.
I also wanted to mention that in my experience when a cake falls after coming out of the oven, it’s often from too much leavening, so if you try it again, maybe just double check that your baking powder/soda is still good and measured correctly.
Does this mean that based on the revised butter measurement for the cake then the butter in the buttercream will have to be adjusted also? Thanks!
I have checked and updated all the butter measurements. The grams needed to be updated but the cup amounts were correct from the beginning. I hope that helps.
I did not have buttermilk on hand, but always have sour cream, so I used the sour cream instead. I’m guessing it made no difference as this cake was awesome. I thought the steps annoying (hence the 4 stars), but it was well worth it. This is a great yellow cake. I always bake from scratch and yellow cake was not my best. This takes the cake!
★★★★
Do you remember how much sour cream you substituted?
Lindsay, I made this cake today and it came out beautifully. I must admit that the reverse creaming method is a little tedious since I don’t have a stand mixer. I can’t wait to share this with everyone!
Thanks!
So glad you enjoyed it! The reverse creaming method can sometimes seem a little tedious, but I do love the results. 🙂
How does this recipe compare to your “Yellow Cupcakes with Chocolate Icing”? I’m looking for the perfect moist and flavorful yellow cake. Thanks!
Gosh, it’s been so long since I made those. I honestly don’t remember what they’re like. This cake has a different mixing method, and I haven’t tried it as cupcakes, but I love the texture of this cake and think cupcakes would work fine. Between the two this one would be my pick. Another option would be to try this vanilla cake. Although it isn’t technically called yellow cake and doesn’t have any extra egg yolks in it, it uses whole eggs. And I know it makes wonderful cupcakes. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Thank you! I went w/the cupcake recipe before I saw your reply. They’re delicious, and were devoured at the party I took them too. Love your recipes!!!
Awesome! I’m so glad everyone enjoyed them!
Omg too much sugar and too much work. Is all that back and forth mixing necessary? I don’t recall having to do all that for a simple moist yellow cake mix which is all I’m looking for (to make a pineapple upside down cake).
If you read through the post it talks about the reverse creaming method, which is what is used for this cake. It may seem a little confusing but it’s actually very simple and the result a wonderfully textured cake. You could certainly use another recipe, but this one really is great. For the regular creaming method, you could try this cake. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Can I use Cake flour instead of all purpose?
I haven’t tried it with this particular cake, but I imagine it would be OK.
So I just made this amazing cake recipe that literally saved my life! After baking 4 cakes I finally found a winner. You guys, this is an amazing recipe and it’s perfect with a cup of coffee! 😁 thank you so much for posting this. I found your tutorials on YouTube first. Lovely videos I must say. I just have one question when making the cupcake version and not adding buttermilk to that recipe. Is buttermilk for cakes usually? Pardon my ignorance. Also are the measurements smaller because it’s cupcakes and not a 3 layer cake? Thanks Lindsay!
I’m so glad you enjoyed it! I haven’t tried it as cupcakes, but buttermilk should be fine. You can reduce the amount batter for fewer cupcakes, if you like.
I made this cake for a co-worker’s birthday and while the taste is great, the cake is more dense than i typically make. I would compare it to more of a pound cake layer cake but with great flavor. The icing is really delicious and is not too sweet which is what I was searching for. It does crust nicely and makes it easy to frost the cake. I would recommend this recipe as it has great flavor and is definitely better than any box mix. Thanks for sharing!
★★★★
So I love yellow cake, but I’ve always made it with vanilla buttercream. But now I’d like to with chocolate buttercream instead, which I’ve never made before. Can you still do the viva towel smoothing trick with chocolate buttercream?
Yes, you can definitely use the paper towel with the chocolate buttercream. I do it all the time.
This was delicious! I also found that the backwards method went faster for me. Even my mom looked up and said, “You’re done?”
My only question is: Why is there so much frosting? I cut the frosting recipe in half and still had about 2 cups left over.
Great recipe! This will be my go to for 3 layer yellow cake! Yum!
★★★★★
I’m so glad you enjoyed it! As for the frosting, it really depends on the person and how you like to frost your cake. I have a tutorial that shows how I frost my cake and it uses a fair amount of frosting. If you cut it in half and still had that much left over, then you really must not use much frosting. It’s really just a preference.
This cake is delicious! I forced myself to make it last night, even though I was tired from studying all day! I hesitated since I’d never made a cake where you mix the butter so gradually! It’s moist and delicious! I’d post pics here if I could! Maybe I’ll email them to you! Have a blessed Sunday!
★★★★★
Wonderful! So glad to hear you enjoyed it!
Would you recommend any alterations for high altitude? I live at 10, 000 feet and want to make this for my Bday in a few weeks. I usually add an extra 1/4 cup of flour. Any advice would be great!
I’m guessing there are adjustments you could make, I’m just not familiar with high altitude baking. I’m sorry.
Just saw your comment, Jacki. I live at about 7,000 feet. I usually add an extra tablespoon of flour per cup and decrease sugar by one tablespoon per cup. Results are great!
The cake was great one of the best recipes ever. The frosting had way too much sugar I would go for half and then add sugar from there it sort of ruined the cake.
★★★★★
Hello, what can I use to cover the cake with the frosting?
Thank you
★★★★★
Do mean like how to frost it? I have a tutorial for frosting cakes, if you’d like to check that out.
Hello! First timer to your blog. I did a search for a “yummy, moist yellow cake” for a very special birthday a few days ago. I came across this recipe & I wasn’t sure about it. I’ve never done the reverse-creaming method. But, it shouldn’t be a big deal, right?! I’ve been a looooong time baker…so, I gathered & measured & greased my rectangular pan. I followed the steps exactly. The end result is a moist & delicious cake. The recipient was very pleased with this cake! Thank you for sharing this recipe & showing us a different way to make a simple cake. 🙂
So glad you were happy with it!
You need a total of 2 egg yokes & 3 Regular eggs. Do you need water if you’re using butter milk instead of powder milk.
For the cake, if you’re using regular liquid buttermilk rather than the powder, you don’t need the water.
What is the brand of sprinkles that you use. So many have a bad aftetaste. Thanks!
These were from Sweetapolita.
I am using powdered buttermilk and I am confused how to bake with it. Can anyone help?
There should be instructions on the packaging. Typically the powder goes in with your dry ingredients and you use water for the liquid.
Hello! I’d like to try a slightly larger version of this case any advice for how to scale it to be a 9 inch 3 layer cake?
You could try doing 1 1/2 recipes worth. It can be hard to scale up by small amounts and have everything adjust evenly.
Cake was perfect. I struggled with the frosting some. It seemed dry even after 7 tbsp of milk. Any advice?
★★★★
So glad you enjoyed it! As for the frosting, you just want to add more milk. If you didn’t weigh the powdered sugar, it’s possible you just added a little more than I did and it needed more liquid to thin it out a bit.
Can this be done in a rectangular pan instead? If so, do the ingredients need any adjustments?
I haven’t tried it, but that should be fine. You might consider reducing the baking temperature to 325 degrees, but the ingredients shouldn’t need adjusting.
Cake turned out great, as did the frosting. I didn’t use all of the frosting, but that’s just a reference.
Two questions:
What would be the recommended baking time if done in a 13x9x2 pan?
Have you tried this recipe using a different flavor extract in the cake? Curious how it would turn out with lemon extract.
★★★★★
So glad you enjoyed it!
I haven’t baked it in a 9×13, but generally it’s like 25-30 minutes. You might also consider reducing the temperature to 325, which could mean it bakes a little longer.
I haven’t tried a different extract.
There are two of us, do I refrigerate left overs?
If you are only going to have it out for a day or so, it should be fine at room temperature. After that you may want to refrigerate it. I recommend serving at room temperature though.
Hi. If I wanted to make this into a smash cake for my almost-one-year-old’s birthday how would I reduce the cooking time and temperature?
Thanks!
I’m guessing that you’re wanting to make a 6 inch cake. I haven’t made this as a 6 inch so I’m not really sure how to advise. I’m sorry.
I have been searching for the perfect yellow cake recipe for 2 years. I have tried your other yellow cake recipes and I thought those were the best… and then I tried this one. This is hands down the most wonderfully moist yellow cake I have ever had or made!! Delicious!!!!!
★★★★★
Awesome! I’m so glad to hear that!
Wonderful recipe, we loved it at home.