If you like this classic celebration cake, you’ll love my Classic Carrot Cake, this delicious Red Velvet Cake, and my fun Rainbow Funfetti Cake! There isn’t much more iconic than a yellow cake with chocolate frosting for a celebration or special occasion. It’s pretty much the classic birthday cake, decorated with sprinkles and candles! I always had a yellow cake made from a box mix when I was growing up. I have fond memories of those cakes, and while cake box mixes have a time and a place (like when you are making a gazillion cupcakes for preschool carnivals and such) I do prefer homemade yellow cake. Truthfully, I actually loved making yellow cakes from box mixes until not that long ago. I had tried too many disappointingly dry or tasteless yellow cakes made from scratch over the years that I didn’t feel a need to say goodbye to my beloved Duncan Hine for a long time! Except then I finally found the Best Ever Moist Chocolate Cupcakes. The difference in flavor between those chocolate cupcakes and the ones from a box mix was stark and eye-opening. So, of course, I set out to create a classic yellow cake recipe that I could make from scratch that would be superior in both flavor and texture to the best cake mixes out there. This is the best yellow cake recipe I have made. This yellow cake is so moist and tender, while still being super easy for any home baker to make. It uses ingredients almost everyone already has on hand, without any extra steps!
Why we love this Yellow Cake Recipe
Customize this yellow cake by decorating it with your favorite frosting toppings! Made with simple but fresh ingredients, it’s a great recipe to have on hand for parties. This easy yellow cake recipe tastes even better than the boxed mix, but still has the same classic flavor!
Yellow Cake with Chocolate Frosting ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Yellow Cake:
Butter – Use salted butter for the best flavor here. Make sure your butter is at room temperature before you begin. Flour – All Purpose Flour is best to get that light and fluffy texture but you can use cake flour if you prefer. Sugar – White granulated sugar is fine here. Vanilla Extract – Use clear vanilla extract if you have it for more of a box-mix taste, but regular vanilla extract will work too. Eggs – Use large eggs that are at room temperature before you begin. Whole Milk – Whole milk is best for the best flavor, but you can use lower-fat or non-dairy milk in a pinch. Baking Powder – The leavening agent for this cake to help it get nice and fluffy. Salt – Enhances all the flavors.
Chocolate Frosting:
Butter – Use salted butter and make sure it is softened to room temperature to make it easier to mix. Powdered sugar – Also known as confectioner’s sugar, for the base of the frosting. Cream or Milk – Use heavy cream for the creamiest frosting. You can use low-fat cream or whole milk if you prefer. Vanilla Extract – Use clear vanilla extract for the whitest frosting. Salt – Enhances the flavors of the frosting. Cocoa Powder – Unsweetened cocoa powder is best to get a rich chocolatey frosting.
Yellow Cake substitutions and variations
You can substitute buttermilk for whole milk as the liquid, but I actually prefer to use whole milk in yellow cake and buttermilk when making my Chocolate Cake. Some recipes I looked at added in two extra egg yolks in an effort to nudge the cake just a shade or two closer to a true yellow, but I am perfectly happy with the simpler approach of using just 3 whole eggs. And in a layer cake like this, I don’t actually think you notice a difference in texture or flavor from those two extra yokes. If chocolate isn’t your thing, this homemade rainbow chip frosting is seriously so good, so fun, and easier than you might think to make at home.
How to Make Homemade Yellow Cake
How to make Yellow Cake Chocolate Frosting
Making this chocolate buttercream frosting is so easy! It pairs perfectly with this yellow cake recipe, and it’s honestly 1,000x better than the stuff that comes in plastic tubs from the store. Beat butter and cocoa powder. Use an electric hand mixer or stand mixer with a whisk attachment to beat the softened butter and cocoa powder together until totally smooth and creamy. Add powdered sugar and cream. Gradually beat in the powdered sugar and heavy cream, about 1 cup of powdered sugar and 1 tablespoon of cream at a time. Remember to scrape down the sides of the bowl as needed. Add vanilla. Mix in the vanilla extract and a pinch of salt, adjusting the consistency of the frosting by adding more milk or powdered sugar, if necessary.
How to assemble the Yellow Cake
Cool the cake. Be sure to allow the cake to cool completely before attempting to frost it. You will be tempted to do otherwise, but the frosting will melt into the cake and not set properly if you do not wait. If you find the frosting melting once added to the cake, simply stop frosting and wait a few more minutes before continuing. Frost first layer. Use your homemade chocolate frosting to generously frost an even layer on top of the first layer of cake. Spread the frosting on with a knife or spoon then add the second layer of cake. Frost second layer. Add more frosting on top of the second layer in an even spreading. Frost the sides. Frost all the sides of the cake, then decorate as you wish. You can try for a smooth look and pipe on swirls around the top, like I did here, or go for a more rustic look and simply swirl the frosting on thick with a knife. Add sprinkles. Add colorful sprinkles and any other cake toppings you wish and serve!
How to store Yellow Cake with Chocolate Frosting
Store this cake in an airtight container or covered in plastic wrap at room temperature for up to 1 day, or in the refrigerator for up to 7 days. Let the cake come to room temperature for a few minutes before serving.
Tips for the Best Yellow Cake with Chocolate Frosting
The butter and egg yolks are what give this yellow cake its signature golden color, which is a beautiful, pale buttery yellow. Some recipes I looked at added in two extra egg yolks in an effort to nudge the cake just a shade or two closer to a true yellow, but I am perfectly happy with the simpler approach of using just 3 whole eggs. And in a layer cake like this, I don’t actually think you notice a difference in texture or flavor from those two extra yokes. Gradually add wet ingredients into the cake mixture, mixing until combined each time. If your cakes rise to have a dome on top after baking, simply level them out by cutting the top off with a serrated knife before attempting to assemble the whole cake together. Refrigerate the cake once decorated for 30 minutes to an hour before slicing it to ensure you get clean cuts for a better presentation.
More Better-Than-Box-Mix Cake Recipes
Devil’s Food Chocolate Cake One-Bowl Chocolate Cake Recipe San Jose Burnt Almond Cake S’mores Cupcakes with Graham Cracker Frosting Key Lime Cupcakes
Best Homemade Red Velvet Cake
German Chocolate Cake
Homemade Funfetti Cake
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