Classic Yellow Cake with Chocolate Icing

This is the official birthday cake at our farmhouse, and for good reason. It delivers that classic flavor combo we all remember, but thanks to the buttermilk, it stays incredibly moist and tender. With some rainbow sprinkles and a candle or two, it’s the perfect way to celebrate from scratch.

Not to insult the cake portion, which is moist and perfect, but the real star of this recipe is the frosting, which starts as a rich ganache before being whipped into fluffy perfection. It isn’t gritty or overly sweet like a standard buttercream; it’s smooth, fudgy, and holds its shape beautifully. If you want a bakery-quality finish without the price tag, this is exactly how you get it.

what You’ll Need

Equipment

Ingredients

For the Yellow Cake

• 2 ½ cups cake flour (300 grams) – Cake flour is key for that light, tender crumb. If you are in a pinch, you can use all-purpose flour, but replace 2 tablespoons of the flour with cornstarch for every cup used.
• 2 teaspoons baking powder
• ¾ teaspoon salt – If you use salted butter, reduce this to ½ teaspoon.
• ½ teaspoon baking soda
• 1 ½ cups granulated sugar
• 12 tablespoons unsalted butter, softened – This equals 1 ½ sticks.
• 4 eggs – It is best if these are at room temperature.
• 1 cup buttermilk – Room temperature is best. If you don’t have buttermilk, mix 1 cup of whole milk with 2 tablespoons of white vinegar and let it sit for 5 minutes.
• 2 teaspoons vanilla extract

For the Whipped Chocolate Frosting

• 8 ounces semi-sweet chocolate
• 8 ounces milk chocolate – I use a mix for a balanced flavor, but you can use all of one type if you prefer.
• 8 tablespoons unsalted butter, softened – 1 stick.
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ½ cups heavy cream

Instructions

Prep Your Pans

First things first: do not skip the parchment paper. I know it’s an extra step, but for a layer cake, it is the only way to guarantee your cakes don’t stick. Grease your 8-inch pans, place a parchment circle in the bottom, and grease the parchment, too. This ensures the cakes pop right out with perfect edges.

Cream the Butter and Sugar

In your stand mixer, beat the softened butter and sugar together on medium-high speed. You aren’t just mixing them; you are looking to aerate the butter. Let this run for a full 3 to 4 minutes.

You want the mixture to look pale (almost white!) and significantly fluffier than when you started. This air is what gives the cake its lift, so don’t rush it!

Add the Eggs

Turn the mixer down and add the eggs one at a time. Between each egg, mix for about 20-30 seconds.

Adding the eggs, the batter might look slightly curdled or grainy. This is totally normal and will smooth out as soon as we add the flour.

Alternate Wet and Dry Ingredients

This is the most “technical” part of the cake, but it’s easy. We add the dry ingredients (flour mixture) and wet ingredients (buttermilk/vanilla) in alternating batches.

1. Add 1/3 of the flour. Mix on low until just combined.
2. Add 1/2 of the buttermilk mixture. Mix on low.
3. Repeat until everything is added, starting and ending with the flour.

Once the flour hits the bowl, mix as little as possible. Over-mixing develops gluten, which makes the cake tough. As soon as the white streaks of flour disappear, stop the mixer.

Bake and Cool

Divide the batter evenly between your two pans and smooth the tops with a spatula. Bake at 350°F for about 25 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Let them cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely. If the cake is even slightly warm, your frosting will slide right off.

Make the Chocolate Base

This frosting starts as a ganache. Heat your heavy cream and sugar in a saucepan until the sugar dissolves and the cream is steamy. Put your chocolate in the mixer bowl and pour the hot cream right over it.

Let it sit for a minute to soften the chocolate, then stir until it’s a smooth, glossy liquid.

Chill and Whip

This is the trickiest part of the recipe but makes the best frosting. You need to cool that chocolate mixture down to about 70 degrees.

Once it’s at the right temperature, use the whisk attachment. Add the softened butter in tablespoon-sized chunks while mixing. Finally, turn the speed up to high and whip it for 2-3 minutes. It will transform from a dark liquid into a fluffy, lighter-colored frosting that spreads like a dream.

It should feel neutral to the touch, neither warm nor cold. If it’s too warm, the butter will melt and the frosting will be runny. If it’s too cold, the butter won’t incorporate.

Assembly

Place one cake round on a serving plate. Spread about 1 ½ cups of frosting evenly over the top.

Place the second cake round on top. Coat the top and sides of the entire cake with the remaining frosting.

Refrigerate until set. Allow the cake to sit at room temperature for 30-45 minutes before serving for the best texture.

Storage Instructions

• Refrigerate: Keep the cake in an airtight container in the refrigerator for up to 4 days.
• Before serving: This is crucial—let the cake or slices sit at room temperature for 30 minutes before eating. The frosting firms up in the fridge, so bringing it to room temp ensures that silky, whipped texture returns.
• Make Ahead: You can bake the layers 1–2 days in advance. Let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature (if using the next day) or in the fridge.
• Freezing: Wrap unfrosted layers in plastic wrap followed by foil. They freeze perfectly for up to 2 months. Thaw in the fridge overnight before frosting.

In Case You’re Wondering

Printable Recipe