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This yellow cake with chocolate frosting is the perfect choice for birthdays or any celebration and also blows away anything store-bought.
Who doesn't love cake - from spice cake to Guinness chocolate cake to a chocolate chip loaf cake to applesauce coffee cake. There are just so many options out there.
But there really isn't much better than a classic yellow cake made with chocolate frosting. Whether the cake is from a box or homemade, it doesn't really matter. It also just so happened to be the cake that my mom or grandma would make for me every birthday.
And to this day, I still have it for my birthday with my wife now making it. Truth be told, a boxed cake mix is pretty hard to beat and it is what I grew up with. However, where is the fun in that? I wanted to come up with a homemade vanilla cake that was that moist and fluffy texture you expect from a box.
Why This Recipe Works
- The combination of the moist, buttery yellow cake with the rich, fudgy chocolate frosting creates a perfect balance of flavors.
- It's a versatile cake that can be used for birthdays or any other type of celebration.
- You can customize the cake easily by adding some of your favorite fillings or toppings.
Jump to:
Ingredient Notes
- All-purpose flour - Provides structure to the cake. Sift or aerate before measuring to avoid a dense cake.
- Baking powder - Creates the rise in the cake. Ensure it’s fresh for maximum effectiveness.
- Salt - Enhances the flavors of the cake. Balances the sweetness and improves the overall taste.
- Granulated sugar - Sweetens the cake while also contributing to the cake's moisture and tenderness.
- Unsalted butter - Adds richness and a buttery flavor. Creaming the butter with sugar incorporates air, contributing to a light texture.
- Canola oil - Provides moisture and ensures a tender crumb. Using both butter and oil balances flavor and texture.
- Eggs - Provides structure and stability while contributing to the cake’s leavening and moisture.
- Greek yogurt - Adds moisture and a slight tanginess. Also helps to tenderize the cake and can act as a partial fat substitute.
- Vanilla extract - Enhances the overall flavor of the cake. Use pure vanilla extract for the best flavor.
- Buttermilk - Adds moisture and a slight tang, complementing the sweetness. The acidity of buttermilk helps activate the baking powder, aiding in the cake’s rise. If you don't have store-bought, you can make your own.
- Walnuts - Adds texture and flavor. Make sure it is toasted.
- Fudge frosting - With sugar, milk, butter, corn syrup, salt, unsweetened chocolate squares, butter and vanilla extra, the fudge frosting is rich and thick so it complements the cake perfectly.
Ingredient Swaps
Like any recipe, you can switch up the ingredients if you want. Some variations include:
- Granulated sugar is my go-to for this cake, but light brown sugar is a good substitute.
- Canola oil is important for the added fat, but vegetable oil or melted butter work as well.
- Greek yogurt is my go-to for bake goods, but sour cream is a good substitute.
- I like whole milk for the fudge frosting, but you can use low fat or skim milk.
- Speaking of frosting, if you want a more traditional buttercream frosting, you can't go wrong with this one.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Prepare two 9" round cake pans by lining with parchment paper before buttering the pan and adding some flour so the cake doesn't sit. Whisk together the dry ingredients in a bowl and set aside.
Then cream together the sugar, butter and oil for about 2 minutes before beating in the eggs for another 2 minutes. Finally beat in the Greek yogurt and vanilla extract until just combined.
Using a spatula, add the dry ingredients, add the dry ingredients to the wet ingredients, alternating with the buttermilk and ending with the flour until just combined.
Divide the batter evenly between the cake pans before baking at 350°F for 30-35 minutes or until done. Let cool while making the fudge frosting.
Combine the sugar, milk, 2 tablespoon butter, corn syrup salt and chocolate in a pot and bring to a boil for 6 minutes. Remove from heat and add a stick of butter, letting it melt. DO NOT stir until it cools, about an hour.
Add the vanilla extract and use a wooden spoon to beat until it is thick and creamy, about 5-10 minutes.
Place the first layer on a stand or serving plate. Evenly cover the top with the frosting. Add the 2nd layer. Add the remaining frosting on the top and the sides and press some toasted nuts in the side if desired.
FAQs
White cake uses mostly or only egg whites while yellow cake uses whole eggs which gives it a yellow hint. Also yellow cake is made with all-purpose flour where white cake is usually made with cake flour.
You can't go wrong with either, but I'm partial to the more custardy flavor of yellow cake.
It is important to cut out some parchment paper to fit the circle pans. Spray with cooking spray and add some flour. This helps it come right out.
You know cake is done when you insert a toothpick in the center and it comes out clean.
The key with baking is DO NOT OVERMIX. It’s the death of any baking recipe and with cakes, it can lead to something that is dense and just not very appetizing.
So what does not overmixing mean? Well you mix all of your ingredients right until you see the flour disappear.
The other issue can be baking too long. Trust the toothpick test!
If the chocolate fudge frosting is runny, you either haven't let it cool long enough or you haven't mixed it long enough with a wooden spoon.
It takes some time to get it thick and creamy. If after 10 minutes of mixing and it still isn't thick, throw back on the stovetop and heat for 5 minutes before beating again. You can also use a hand mixer but I like the old school way here.
To maximize the shelf life of the strawberry crunch cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 1-2 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Equipment
The equipment you use is important to how the cake turns out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the ingredients.
- Cake pan - 9 inch cake pans work best.
- Saucepan - You want at least a 2 quart saucepan so it is large enough to mix together the frosting ingredients.
- Wooden spoon - You want a quality wooden spoon to mix the frosting ingredients together.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cakes to completely cool before adding the frosting, otherwise it will melt.
- Be patient when stirring the frosting to get it thick and creamy. It will take some time. You could use a hand mixer to speed things up.
Similar Recipes
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Yellow Cake with Chocolate Frosting
Ingredients
Yellow Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, at room temperature (1 stick)
- ½ cup canola oil
- 4 eggs, at room temperature
- ¼ cup Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup toasted walnuts or pecans (optional)
Chocolate Fudge Frosting
- 4 cups granulated sugar
- 1 ⅓ cups whole milk
- 2 tablespoon unsalted butter
- 4 teaspoon Karo light corn syrup
- ½ teaspoon sea salt
- 4 oz unsweetened chocolate squares
- 1 stick unsalted butter
- 2 teaspoon vanilla extract
Instructions
Yellow Cake
- Preheat oven to 350°F and prepare two 9" round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together the sugar, butter and oil until light and fluffy. Add the eggs one at a time and beat until mixed. Add the Greek yogurt and vanilla and beat until combined. You can also use a hand mixer to do this.
- With a spatula and hand-mixing, add the dry ingredients to the wet ingredients, alternating with the buttermilk and ending with the flour until just combined. Do not over-mix.
- Divide the batter between the two cake pans. Bake for 30-35 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan. Invert on a cooling rack and allow to cool completely before frosting.
- Frost the cake with chocolate fudge frosting and decorate if desired. I like to cover the sides with some toasted walnuts or pecans.
Chocolate Fudge Frosting
- Combine sugar, milk, 2 tablespoon butter, Karo light corn syrup, salt and chocolate in a pot. Place over medium heat, until it comes to a boil. Boil for 6 minutes.
- Remove pot from heat and drop in stick of butter. Let the butter melt and do not stir until fudge cools, about 1 hour.
- Add vanilla extract once fudge is cool and beat with wooden spoon until it is thick and creamy, about 5-10 minutes.
Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cakes to completely cool before adding the frosting, otherwise it will melt.
Chris says
Love this cake!
Aubrey says
This was absolutely delicious!
Ryan says
Yeah it's my birthday cake every year.