Yellow Cake with Chocolate Frosting
The BEST Yellow Cake Recipe with Milk Chocolate Frosting. 5-Star Rated Recipe!
I was one of those kids that were counting down the minutes at my birthday party until I could blow out the candles and eat my big ol birthday cake. I wanted a piece with a thick layer of homemade chocolate frosting.
This is literally the best yellow cake recipe. It is so flavorful, moist, and buttery! The homemade chocolate frosting is insanely rich and creamy and pairs perfectly with the homemade yellow cake.
It’s New Year’s Eve so let’s go out of 2016 with a huge yellow cake with chocolate buttercream because I see only green smoothies in my future….
If you read my last post about making a homemade yellow cake — Homemade Yellow Butter Cake, I went through many experiments to bring you these cake recipes. My pants just got tighter in an effort to bring you the perfect cake!
We had large cake testings to determine the winners of the unofficial homemade yellow cake recipe challenge.
The path to the Yellow Birthday Cake with Milk Chocolate Frosting…
The recipe that I posted a few days ago is for a traditional yellow butter cake. I wanted to change it up a little and experiment with adding in some vanilla pudding mix. Since it is known to add a good amount of moisture to a cake, I was excited to see how it would affect the final product.
It not only made a denser, moister cake but also a flavorful one as well. It’s a small amount of pudding but was still a big difference-maker. This is truly THE BEST YELLOW CAKE EVER.
The chocolate buttercream recipe is one that I played with over the years and is now my go-to recipe. It has the perfect balance of rich chocolate, butter, and powdered sugar and isn’t over the top sweet. It truly is the greatest chocolate frosting. If you are a chocolate cake lover, you must try my Love at First Sight Chocolate Cake.
Add some colorful sprinkles to this Yellow Birthday Cake with Milk Chocolate Frosting if you want to make kids really happy.
Here are my favorite baking pans — USA Bakeware Round Cake Pan 8 inch and USA Bakeware Round Cake Pan 9 inch.
A Wilton Angled Icing Spatula is the perfect tool to use to frost this cake.
- 4 Large Eggs
- 2/3 cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter softened, cut into cubes
- 2 Tablespoons Oil
- 1/3 cup Vanilla Pudding Mix instant
- 1 1/2 cups Butter softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- 1/3 cup Cream Half n Half or Milk
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
- Take a spatula and scrape the sides of the bowl.
- Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
- To make Chocolate Buttercream Frosting:
- In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
- Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.
- This recipe makes two 9-inch cake layers or three 8-inch cake layers. If you use three 8-inch cake pans, the layers will be thinner and will cook for less time.
- This is one baked good that gets even better the next day, if covered.
Happy Baking, my friends! xo
Hello Modern Honey have you made this with cake flour I know that it is a finer mill, and what would be the measurements for the cake flour if so, and would that mess up the recipe or would that make it more moist and softer.
Thank you 🙏 so very much,
please i would like to know before the holidays
Can you use a bundt pan for this recipe and if so what would you change in recipe? I like the idea of incorporating the pudding mix. How about using a bundt pan for your cupcake recipes?
Thanks…
I was about to ask the same thing. Making a little birthday cake for my friend’s husband to surprise her with on her birthday trip…
Should the butter be salted or unsalted??
She said in an older post she used salted in this recipe
Lovely cake as written! I’ve made many a yellow\ white cakes which come out dry or heavy. I’d say this is a perfect yellow birthday cake…for any day of the week 😉 thanks modern honey!!
I’ve made this cake and your love at first bite chocolate cake many times, both are awesome. They are my family go-to birthday cakes! But now I need to make a strawberry cake. I was thinking of using this vanilla cake as my base and adding strawberry puree as I’ve seen in a few recipes. Do you have a suggestions on four or other alterations if I add a cup of the puree?
Hello! Is there a possible substitute for the vanilla pudding? 🙂
Wow, such a great recipe, looking forward to try this on weekend. Thanks for sharing.
This is my favorite yellow cake by far! But does anyone else question the baking times? I used two 9 inch pans and it took closer to 30 minutes.
Me too… The cake was still spongy. Did you add the whole small box of Jello?
Are we supposed to use all-purpose flour or can we use cake flour? I’m excited to try this recipe. I’ve heard that using AP flour with the reverse creaming method results in a tough cake?
Delicious cake! I baked the batter in three 6×2″ pans and baked for almost 40 minutes and they rose up beautifully! I did feel the cake was kind of dense. I wish the instructions detailed how long to mix the flour-butter mixture with the first half of the wet ingredients. I didn’t try the frosting, so can’t comment on it!
How do you store the cake? My icing turned out pretty runny. Would it help if I put it in the refrigerator?