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Yellow Cake

Yellow Cake With Chocolate Frosting

A classic American style yellow cake recipe with chocolate frosting. This recipe uses the two-stage method in which dry ingredients are mixed with part of the liquid and the remaining liquid is added in stages.
Course Dessert
Cuisine American
Keyword Chocolate Frosting
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Anna
Cost 5


  • 4 large eggs at room temperature
  • 2 large egg yolks
  • 1 1/2 teaspoons McCormick vanilla butter & nut extract or 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk room temperature
  • 3 cups cake flour 350 grams
  • 2 cups granulated sugar (385 grams)
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter (230 grams)

Chocolate Frosting

  • 1 stick unsalted butter softened (114 grams)
  • pinch or two of salt
  • 3 cups powdered sugar (350 grams)
  • 3/4 cup cocoa powder
  • 2 tablespoons sour cream
  • 6 tablespoons heavy cream plus milk as needed or 3 of each


  • Preheat the oven to 350° F. Grease and flour two 9 inch round pans. Side should be at least 2 inches high.
  • Whisk the eggs, yolks, extracts and 1/4 cup of the milk in a bowl.
  • In a stand mixer bowl with the paddle attached, combine the flour, sugar, baking powder and salt. Stir until thoroughly mixed.
  • Add softened butter (and shortening if you are using half and half) to the flour mixture and stir with a spoon or mash with a scraper until butter coats flour. Add the remaining 1 cup of milk to the flour mixture and stir until thick and pasty.
  • With the mixer, beat on medium for about two minutes. Gradually add the egg mixture, scraping down sides of the bowl. Beat on medium for about 30 seconds.
  • Pour the batter into the pans and bake for about 30 minutes or until cakes spring back when touched. Let cool for 10 minutes in pan, then invert and let cool completely.
  • To make the chocolate frosting, mix the softened butter, salt and powdered sugar together in a bowl. Stir in the cocoa powder, sour cream and cream and beat until well mixed. Add vanilla, then continue beating with an electric mixer and adding milk as needed until icing is thick and creamy. Add more sugar if it's not sweet enough for you.


This cake halves perfectly. Halve all the ingredients and use 6 inch round pans. Also, for the frosting you can use a different ratio of cream if you prefer or even use whole milk in place of cream. The cream adds richness, but whole milk is still very good.