I think this cake is one of the most popular and most loved cakes ever to be created. Everybody just loves the combination of a super soft and fluffy, buttery and cakey vanilla cake with chocolate frosting. It’s such a wonderful and versatile combo and can be used for any occasion anywhere and at anytime 🙂 I’m always told how nostalgic this cake can be, making everyone think of their childhood, birthdays, parties and just happy times 😀
I was always hesitant about sharing a recipe for this specific cake before because I wanted it to be perfect, I wanted it to be that one and only yellow cake that you will ever need and its taken a bit of time, alot of testing and tweaking but I am finally ready to share my recipe and I couldn’t be happier! this cake is beyond PERFECT! 😀
My friends, I present to you the one, the only, most amazing chocolate frosted yellow cake 😉
This cake is absolutely wonderful! It is soft, moist, fluffy, tender, buttery, cakey and perfectly yellow in colour too. Paired with a rich and smooth chocolate fudge frosting, this cake just makes you happy. You can’t eat a bite without smiling, it’s soo heart warming ❤
The recipe is based off of my immensely delicious and super popular vanilla cake recipe. That cake is so widely loved by anyone and myself too so I just played around a little with it to yellow-fy it 😉
Basically I just added more butter, used some egg yolks in place of whole eggs and used buttermilk as the dairy.
Butter = flavour and a little more density
Egg yolks = tenderness, softer crumbs, richness and a deep yellow colour
Buttermilk = the key to the ultimate yellow butter cake. This is super important for that perfect extra moist, slightly denser buttery crumb and crazy delicious flavour. The slight tang and acidity reacts with the baking soda creating a BEAUTIFUL texture and really ups the richness of the cake giving an all around balanced flavour and texture. The catch is that you really need real actual buttermilk and not any substitutes like the milk/vinegar/lemon mixes. The homemade versions aren’t even close to the real thing so it just doesn’t cut it here. That being said, I know many people don’t have access to buttermilk so milk and sour cream can be used instead. Just make sure to have some proper yoghurt type dairy in there 🙂
Frosting is a double chocolate frosting consisting of butter, hot water and melted chocolate. I like to use dark chocolate for that extra deep chocolatey flavour and I feel like it’s the best in overall texture and look too 😉 this frosting is perfectly flavourful without overpowering the buttery cakey-ness of the yellow cake and is both dense and fudgy yet smooth and creamy, I love it! ❤
This is by far one of the tastiest cakes I’ve ever eaten and my whole family loved it! This recipe is bound to become a staple in your kitchens too, enjoy my friends ❤
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Chocolate Frosted Yellow Cake
Makes 1 layered 8 or 9 inch cake or about 2 dozen cupcakes.
- 2 1/2 cups (312gms) minus 3 tablespoons all purpose flour*
- 3 tablespoons cornstarch/cornflour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (150gms) softened butter
- 1 1/2 cups (300gms) white sugar, preferably caster/super fine
- 2 large eggs
- 3 egg yolks
- 4 teaspoons vanilla extract** (can substitute some of this with butter extract)
- 1 1/2 cups (125gms) real buttermilk (substitute only with 1 cup (250mls) milk and 1/2 cup (125gms) sour cream***)
- 3/4 cup (150gms) butter
- 2 1/2 – 2 3/4 cups (300 -350gms) icing
- 2/3 cup cocoa
- 1/2 cup (125mls) boiling water
- 75 gms dark chocolate
- Pinch of salt
- Optional splash of vanilla
- Grease and flour the cake pans very well then line the bottoms with baking paper. These cakes are delicate so I highly recommend taking the extra step of lining at least the bottoms with the baking paper to prevent the cakes from sticking. Set aside. Preheat the oven to 160C/325F.
- In a large bowl, add the flour, baking powder, baking soda, cornstarch/cornflour and salt and whisk until very well combined. Set aside.
- In a large mixing bowl, whisk butter until creamy then add in the sugar gradually. Once combined whisk until mixture is paled in colour and fluffy, about 3 to 4 minutes (click here for references).
- Add in the eggs and egg yolks one at a time whisking well in between each addition. Add in vanilla and butter extracts and whisk to combine.
- Alternate in the dry ingredients with the buttermilk (or the milk and sour cream) in alternating batches starting and ending with the dry ingredients. Make sure you whisk the last addition of dry ingredients until *just* combined taking care not to over mix. Batter is slightly thick and may be lumpy which is okay. Do not attempt to whisk out the lumps.
- Divide batter between cake pans and bake for about 20 to 25 minutes until baked through and a toothpick or knife comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for a minimum of 40 to 45 minutes before removing onto a wire rack to cool completely.
For the frosting
- Stir together the water and cocoa until thick and combined. Set aside to cool.
- Cream butter until fluffy then add in the icing 1/2 cup at a time.
- Add in the cocoa mixture and whisk to combine then add in the cooled melted dark chocolate. Beat everything until combined. Add more icing or water as needed until desired consistency is reached.
*All purpose flour and cornstarch can be replaced with 2 1/2 cups + 2 tablespoons cake flour.
** This may seem like alot of vanilla extract but honestly it’s not. If you would like to reduce it then I don’t recommend adding less than 3 teaspoons.
***Sour cream may be substituted with yoghurt.
Recipe by the dutch baker.