No More Boxed Cake: Homemade Yellow Cake with Chocolate Frosting

Indulge in the timeless allure of a homemade dessert that unites the comforting flavors of a classic yellow cake with the rich decadence of chocolate frosting. This Homemade Yellow Cake with Chocolate Frosting recipe invites you to embark on a delightful culinary journey, bringing together the simplicity of a tender and golden cake with the lusciousness of a velvety chocolate topping. With its irresistible combination of textures and flavors, this dessert is a celebration of cherished traditions and the joy of savoring a treat made from scratch. Join us as we delve into the art of baking and discover how the familiar warmth of a yellow cake pairs harmoniously with the indulgent allure of chocolate, resulting in a creation that’s both comforting and delectably sophisticated. This homemade yellow cake with rich chocolate frosting is sure to delight both young and old with its comforting flavors and delightful combination. Whether for birthdays, special occasions, or just a sweet treat, this classic cake is a true crowd-pleaser.

A Beloved Classic

What You Need

Yellow Cake Ingredients

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 ½ cups granulated sugar

¾ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 cup whole milk

Chocolate Frosting Ingredients

1 cup unsalted butter, softened

3 ½ cups powdered sugar

½ cup unsweetened cocoa powder

1/4 cup whole milk

1 teaspoon vanilla extract

Pinch of salt

Moist And Soft Cake With Delicious Frosting

What To Do

For the Yellow Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.

For the Chocolate Frosting

In a large mixing bowl, beat the softened butter until creamy and smooth.

Gradually add the powdered sugar and cocoa powder, mixing on low speed until well combined.

Add the milk, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is smooth and fluffy. If the frosting is too thick, you can add a little more milk to reach the desired consistency.