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Yellow Cake with Chocolate Frosting

This yellow cake with chocolate frosting is a classic dessert that brings joy to any celebration with its soft, buttery layers and rich chocolate frosting.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

Yellow Cake Layers
  • 1.5 cups cake flour Sifted for best results.
  • 0.75 cups all-purpose flour Can substitute with extra cake flour.
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon kosher salt
  • 0.75 cups unsalted butter Softened, about 1.5 sticks.
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cups sour cream Can substitute with Greek yogurt.
  • 0.5 cups milk Use whole or 2% milk.
  • 2 teaspoons vanilla extract
Chocolate Frosting
  • 1 cup unsalted butter Softened, about 2 sticks.
  • 0.5 teaspoon kosher salt
  • 0.75 cups unsweetened cocoa powder
  • 4 cups powdered sugar
  • 3-4 tablespoons heavy whipping cream Add more if needed for spreading consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Heat the oven to 325°F. Coat three 6-inch cake pans with nonstick spray, and line each bottom with a parchment circle.
  2. In the bowl of a stand mixer, stir the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt together on low speed.
  3. Add the softened butter and mix on medium-low for about 1 minute, until the mixture looks like damp sand.
  4. Add the whole eggs and the extra yolk, then mix until fully blended. Scrape down the bowl, and add the sour cream, milk, and vanilla. Beat on medium speed for 2 to 3 minutes.
  5. Divide the batter evenly among the three prepared pans.
Baking
  1. Bake for 35 to 45 minutes, until edges are golden and a toothpick comes out clean from the thickest part.
  2. Cool the layers completely in the pans for about 1 hour, then turn them out carefully.
Frosting and Assembly
  1. For the frosting, combine the butter, salt, cocoa, and about one-third of the powdered sugar in a large bowl. Beat on medium speed until combined.
  2. Add the remaining powdered sugar in two batches, beating after each addition. Then add the cream and vanilla and whip on medium-high until light and fluffy.
  3. Stack and frost the cooled layers, and store the cake covered until serving.

Notes

Store the frosted cake covered at room temperature for up to 1 day. Refrigerate for up to 5 days and freeze individual slices or unfrosted layers for up to 2 months.