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Homemade Classic Yellow Cake with Creamy Chocolate Frosting photo

Classic Yellow Cake with Creamy Chocolate Frosting

This Classic Yellow Cake is a delightful treat! Soft, buttery, and topped with creamy chocolate frosting, it’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2.5 cups Cake Flour for a tender crumb
  • 3.5 teaspoons Baking Powder for leavening
  • 0.5 teaspoon Baking Soda for balance
  • 0.75 teaspoon Salt to enhance flavor
  • 2 sticks Unsalted Butter at room temperature for the cake
  • 1.5 cups Granulated Sugar for sweetness
  • 3 whole Large Eggs at room temperature
  • 2.5 teaspoons Vanilla Extract for flavor
  • 1.33 cups Whole Milk for moisture
  • 1 teaspoon Lemon Juice for acidity and flavor balance
For the Frosting:
  • 3.5 cups Confectioners' Sugar sifted for a smooth frosting
  • 10 ounces Dark Chocolate melted and cooled for the frosting
  • 3 sticks Unsalted Butter for the frosting

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Baking Pans
  • Wire rack
  • Double boiler or microwave-safe bowl

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
  2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large mixing bowl, beat the 2 sticks of unsalted butter and 1 and 1/2 cups of granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Step 4: Add in the 3 large eggs and 2 egg yolks, one at a time, mixing well after each addition. Then, mix in the 2 and 1/2 teaspoons of vanilla extract until well combined.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with 1 and 1/3 cups of whole milk mixed with 1 teaspoon of lemon juice. Start and end with the dry ingredients, mixing until just combined.
  6. Step 6: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Step 7: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  8. Step 8: While the cakes are cooling, prepare the frosting. In a large bowl, whip the 3 sticks of unsalted butter until creamy. Gradually add the 3 and 1/2 cups of sifted confectioners' sugar, mixing on low speed until combined.
  9. Step 9: Pour in the melted and cooled 10 ounces of dark chocolate. Beat the mixture until smooth and fluffy, adjusting with more confectioners' sugar if needed for consistency.
  10. Step 10: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For a richer flavor, use high-quality dark chocolate with a cocoa percentage of 60-70%.
  • If it's warm, refrigerate the frosting briefly to make it easier to spread.
  • This cake can be frozen unfrosted for up to 3 months.