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 was counting down the minutes at my birthday party until I could blow out the candles and eat my big ol birthday cake. I wanted to a piece with a thick layer of homemade chocolate frosting.
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
Hi Melissa! When do you add the oil to the cake?
What is the purpose of adding the instant pudding ,since you have your sugar n flour n butter ,, does it make it moist ,, just wondering 😋😊
I just made the cake ..my husband says is is delicious, with out any frosting… was making it for a Birthday ,, but he ate a piece , so it is good just plain ,, guess I will have to make another one in the morning for my friend , it’s her Birthday n her husband’s tommorrow,,Same Day,, Great Cake ,, my Favorite now,, My friend wanted a yellow cake with chocolate frosting,, that’s what she will get.. Thank You so much,,, Just wondering if you dnt have the pudding will it make a difference in the cake… I had it …
Hi Angela! Thank you for pointing that out, my friend! I updated it and you add it when you add the egg/milk mixture. 🙂 I hope it turns out fantastic! xo
Tried for my husband birthday. We loved it. It’s really good.
Yay! I am so glad that you loved it and hope that your husband had a great birthday. Thanks so much for your comment! – Melissa 🙂
Did you use instant or regular vanilla pudding mix? Thanks!
Hi Taylor! Great question! I used instant vanilla pudding mix. Let me know how you like the cake! – Melissa 🙂
Hi melissa
What would be a suitable adjustment to make to the recipe if I do not wish to use the vanilla pudding mix and also what brand of mix do you use?
Do you make the pudding then add or just add the powder mix?
I’m allergic to butter can I use margarine instead and can I use corn oil instead for the cake recipe
Hi Renee, it should be fine. I do it all the time
Is the butter salted or unsalted?
Great question, Jewels! I used unsalted butter. If you are using salted butter, reduce the salt to 1/2 teaspoon. Hope that helps! – Melissa 🙂
Thanks! Made it last night and it was OUT OF THIS WORLD delicious! I have been searching for a great yellow cake recipe for years! …and this is it sister! The chocolate frosting was heavenly as well. love Love LOVE.
Can this cake be made in a 9 x 13 inch pan?
Why does no one address high altitude changes?
Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Not sure your elevation but I hope this helps. 😊
Hello,
Is it okay to use cake flour? Also, what kind of oil did you use?
Thanks!
Absolutely! I am a huge cake flour fan as it creates such a nice texture. I use canola oil but you can use vegetable or even coconut oil. Let me know how it turns out, Chris! 🙂 – Melissa
If you use cake flour, do you still need to add the baking powder and salt?
If you use cake flour, do you still need to add baking powder and salt to mixture? Please help!
Yes. Cake flour is a finer milled flour and not the same as self-rising flour.
how did it come out with cake flour
How did it come out with cake flour?
Hi Melissa! I’m making this cake for my brother and I can never find a good chocolate frosting recipe. It’s either too sweet or too dark. I was planning to make your recipe (the frosting part) and was wondering what do you prefer, milk or half and half? And also, does this recipe taste like dark chocolate or is it milk chocolate? Thanks !
Hello Ms Melissa, have you tried this recipe yet with cake flour it is great with apf, but also if i were to try it with cake flour (getting that nice fluffy light crumb) what would be the difference in measurements in the flour and in salt please and thank you if you know.
Thank you so very much God bless,
Lisa
I baked this cake for my Dad’s 79th birthday dinner. My Mom was the chocolate cake baker…she’s resting now with our Lord and Savior. So when he ask me to cook a chocolate cake it made me very nervous. So I googled and praise God I found your recipe!! He loved it!! I was so proud of myself too! The cake was delicious! Thank you for sharing this awesome recipe!! I give this recipe five stars!!!!
Awww thank you so much, Loria for taking the time to comment. I appreciate it so much! How wonderful that you made a homemade cake for your Dad. You are carrying on your Mom’s legacy. I am so happy that it turned out so well. Have a blessed day! – Melissa 🙂
We make cakes out of our home, my daughter does all of the decorating, I do most of the baking. Works well for us. HOWEVER, have not been able to find a great yellow cake recipe. We have mastered chocolate cake and have some great pound cake recipes for tiered cakes. Your recipe is in the oven now! Here’s hoping for great success and this finally being THE ONE!
I am feeling the pressure now! Haha! You girls sound like cake experts to me so I am crossing my fingers that this one passes your test! I ate A LOT of yellow cakes in the search of a really good cake recipe and this one passed the test with flying colors. I hope that you rate it the same. Keep me posted! 🙂 – Melissa
THIS IS IT! Our search is over! Moist, dense enough for tiered cakes, beautiful crumb! Thank you, thank you, thank you!
That is such wonderful news! You just made my day! Thanks so much. – Melissa 🙂
I’ve tried several yellow cake recipes and have yet to find one that I love. Looking forward to trying this one based on the reviews. Does this recipe work well for cupcakes? Thanks!
Hi Stephanie! Sorry for the delay in getting back to you. This is a wonderful yellow cupcake recipe. It should make approximately 24 cupcakes. The baking time should be reduced to about 16-20 minutes. Take a cake tester or toothpick and place in the center of the cupcake to check. Have a great day! – Melissa
Best yellow cake, chocolate frosting, ever! Thank you for sharing this delicious recipe. I’ve tried several recipes, as this is my family’s favorite bday cake combo and they proclaimed this THE best!
Yay! So happy to hear that you loved it, Anne. Thank you for taking the time to write such a sweet comment. I really appreciate it! – Melissa
Hi there. Can’t wait to try the recipe tonight. Can I use it to make cupcakes instead of the layered cake? Just checking because sometimes a cake recipe is not quite right for cupcakes. Thanks!
Angie
Hi Angie! This is a wonderful yellow cupcake recipe. It should make approximately 24 cupcakes. The baking time should be reduced to about 16-20 minutes. Take a cake tester or toothpick and place in the center of the cupcake to check. Let me know how they turn out! – Melissa
Hello! Can’t wait to try this cake. Does it need to be refrigerated if made a day before it will be eaten?
Hi Michaela! That is a great question. Some people would say that refrigerating the cake dries it out and others will say it preserves it. I usually keep mine out covered with a glass dome. The frosting seeps into the cake slightly and makes it more moist. Let me know how it turns out! 🙂
Could I make this in a 9×13 pan? Do you know how long it would take to bake? I can’t wait to try this cake!!
Hi Sheryl! You can make it in a 9 x 13 pan. I haven’t tried it yet as I only make layer cakes but it would be much thicker which means a longer baking time. I would set the timer for 30 minutes and check the center of the cake. If the top is getting too brown, cover it with foil. That will allow the inside to still bake without the top getting too brown. Hope that helps!
Hi there,
Hoping got make this cake, but not clear on what size of pans, or how many pans to use. You don’t actually specify up front.
I don’t want to increase the size of the recipe.
If you see this, let me know!
-Brenda
I really love the taste of the cake, the taste of the frosting. I made this as a 2 layer the first time. However, one pan baked up beautifully, the second one did not. It was still a bit under done and fell apart. I froze the good one, tasted a bit of the done portion of the other (very good flavor!). I remade this as a 9×13, it baked up beautifully, again, but then fell in the middle. I don’t care, it tastes great!! I made 2/3 of the frosting recipe as I didn’t remove the cake from the pan & only frosted the top. I whipped the frosting to be very light. My family will eat cake off the floor if it tastes good!!
Hi Patri! That sounds like an adventure! Isn’t it interesting how one layer will bake beautifully and the other one not as much? Baking is such a science and there are so many factors that can play into it. I am so glad that you loved the taste of the cake. Thanks for taking time to comment! 🙂
Can u add peanut butter to the cake batter? If so , how can u add
Meant to say how much peanut butter can u add to this cake batter
Hi Lisheena. Adding peanut butter to the cake batter will change the texture of the cake. Since it has some natural oils in it, adding peanut butter to the recipe may make it not set up in the oven. Have a great day!
My boyfriend wanted a yellow birthday cake with chocolate icing for his birthday. I tried to talk him out of it because even though I love to bake, yellow cakes never turn out well for me. He is one of the sweetest men alive but he wanted a yellow cake. I found your recipe and prayed for the best. It was fantastic! Thank you! I used all-purpose flour. Today I am baking one using cake flour. The cake is great the same day, but does taste even better the next day.
Love it, Jessie! Thank you so much for taking the time to comment. What a lucky girl you are to have the sweetest man. I bet he loved that you made him a birthday cake. 🙂 I am so glad that you loved it and I appreciate you trying out my recipe. Have a great day!
This looks like an awesome cake. My question is do you add the pudding mix dry or mixed with milk?
Hi Monie! You only add the dry powder mix. It mixes with the milk in the recipe and makes such an amazing texture. 🙂
After trying over a dozen vanilla cake recipes this by far has been the BEST one I just made it today and I also tested some of my batter and made a few cupcakes out of it as well and it worked out FABULOUSLY thanks for sharing 🎂😊
Yay!! I am so happy to hear that! So glad that you loved it. 🙂 Now I am craving some cupcakes!
Wait! I read this yesterday and it called for sour cream. It didn’t call for pudding mix. I went out and got the sour cream and now I can’t find the right recipe. It had detailed directions for preparing the pans, leveling the cake, crumb-coating it. This LOOKS like the recipe I read yesterday, but where’s the rest of it?
Hi Eloise! That must be a different recipe. My yellow cake calls for whole milk or buttermilk and no sour cream. Pudding mix has always been a part of the recipe as it is an integral part. You may have been looking at a different recipe. This one is a good one though! 🙂
Most yellow cake recipes use only egg yolks- does this cake taste more like a vanilla or white cake or does it have the taste of a traditional yellow cake? Thanks so much!
It definitely tastes like a yellow cake and part of it is the addition of the pudding mix. It is a huge difference maker! 🙂
I am a cake baker as well, and like many others have yet to find the perfect, great tasting yellow cake recipe. I am excited to try both your yellow and chocolate cake recipes. I’ll be sure to post how yummy it is! Thank you, Modern Honey!
Love to hear that, Christina! I hope you love them! Thanks for trying my recipes. – Melissa 🙂
Hi Melissa!
Would you recommend whole milk or buttermilk, or does it not make a difference? Can’t wait to try this recipe! Making it for my dad’s birthday, yellow cake is his favorite.
Hi Sydnee! I will always prefer buttermilk because it makes baked goods so tender but use whole milk in a pinch. Hope that helps! Happy Birthday to your Dad! – Melissa 🙂
Hi, this looks great! It’s only my husband and I, and I want to make him a cake for a promotion. Can I half the ingredients to make just a single layer cake? I’m not an avid baker so I’m not sure.
Congrats on his promotion! That is super exciting. You can half the ingredients without a problem. I have done it before and it works well. You will want to adjust your baking time according to your pan size. If you make a tall, deep cake, then you will bake it longer than if you have a shallow cake. Hope that helps! – Melissa 🙂
I have to admit I was a little skeptical of the moistness of this cake because I couldn’t see the texture that well in your pics, but I went on and made it. I was so worried about drying it out by over-baking since I made 3 layers that I almost took it out to soon..Yikes! The moment of truth came the next day when it was my MIL’s bday (and the 82 yr. old has had a few cakes) SUCCESS!! Moist, beautiful texture and nice full layers, not at all skimpy! I really don’t know yellow cake is such a hard cake to count on to be moist, but I just don’t have to think about that ever again; you have found the solution. Thanks 🙂 I will keep coming back!
Yay Lisa! You made my day! I am so happy to hear that you loved the cake. I tried out many variations to discover this yellow cake recipe (5 lbs later). Haha! Thank you for taking the time to comment. I appreciate it! – Melissa 🙂
I just tried the yellow cake but made some changes. I was looking a lemon cake recipe but didn’t like what I found. So I used your recipe: I added some lemon zest and lemon juice in place of vanilla. I used lemon pudding . Because my friend is gluten free, I used gluten free flour. I like the results very much. It turned out light which is hard to do with gluten free flour.
What a fabulous idea, Barb! I want to try that. Thank you for sharing your great variation and I am so glad to hear that it worked well with gluten-free flour. That’s wonderful! Have a great day. – Melissa 🙂
Hello, I have a co-worker I want to make this for her birthday. Do you use plain flour or self rising. Thanks Rhonda
Do you really think gluten free flour would have desirable results? I hate wasting ingredients. It’s so not fair that your regular recipes look delectable:)
Hello–I am looking to try and bake this cake (first time EVER making a cake) but do not have a stand up mixer. Will this completely change my outcome?
Well I am about 6 weeks too late in responding to this comment so I apologize for the delay! You don’t have to have a stand mixer for this cake. Do you have beaters by chance? If you have beaters it would help but if not, you can do everything by hand in a big bowl. It may take a little more time but it will work out just fine. I hope that helps! 🙂
When you say cream for the icing are you referring to whipppng cream ? Is it light or heavy?
Hi Lynette! You are correct….heavy whipping cream. You can use half n half or whole milk but it will create a thinner consistency so use a tad less. The heavy whipping cream definitely adds a silky smooth, creamy richness to the frosting. 🙂
Can this be made gluten free? If so, what flour would you use and how much?
Yes! I haven’t tried to make it gluten-free but I am assuming that you can make it gluten-free by subbing out the flour with a gf one. I know that Bob’s Red Mill gf flour is a 1 to 1 ratio. The consistency of the cake may be different just because gf flour reacts differently when baked. I would love to hear if you tried it and if you had success! 🙂
Hi Melissa,
The cake is out of the oven. I didn’t have the vanilla pudding so added a half cup of powdered sugar and and egg yolk.
I don’t have cocoa powder only bakers unsweetened chocolate. Also only have one percent milk and no cream BUT I do have evaporated milk and a can of coconut milk. ALSO only have 2 1/2 sticks of butter. I used coconut oil in the cake. Can I add some to make up for the butter shortage???
I am making this cake for my new husband’s and my birthdays three days apart! We just celebrated our fiftieth high school reunion.
Thank you for your recipe,
Carolyn
Well happy happy birthday to both of you and your husband! A 50th year reunion is amazing! I hope you had a great time. I am so sorry for the delay in getting back to you. I have never used powdered sugar and egg yolk as a substitute for the pudding…I hope it turned out good for you. Since you don’t have cocoa powder, you need to melt down your unsweetened chocolate with your butter. You will need a little extra powdered sugar to make it thicker. I love evaporated milk in frosting because it adds a nice richness. You can use the evaporated milk in place of the cream. I would start with half of the amount since the chocolate is melted already and will need to firm up. I hope that helps! 🙂 – Melissa
Im so anxious to try this recipe for my friends day.They say”Cook to a mans heart,how about bake?”.What size box of pudding do I use?
Do you have to have a stand up mixer??
Hi Scotty! If you don’t have one, it is no problem. Do you have beaters by chance? If not, you can do everything by hand but it will take a little more time…and muscle. 🙂 I hope that helps! Thanks for trying out my recipe. -Melissa
Thank you so much for this great recipe!
I live in London, however, so had to make my own instant vanilla pudding as it doesn’t really exist here (I found a recipe online). I also used vegetable instead of canola oil. The overall taste was delicious, but the cake was a little dense and didn’t rise quite as much as I expected. If I left out the pudding mix – or used half the amount – and added a bit more baking powder, do you think it would it be a slightly fluffier cake and rise a bit more?
The icing – while tasting delicious – had an odd, grainy texture. I wonder if it’s because I didn’t allow the butter to soften enough?
Thank you very much!
Hi Emily! Thanks for visiting from London! My brother and his wife lived there for years and they would tell me how they couldn’t get the same products as in the United States so I completely understand. I love how you improvised and were super creative in the kitchen. You can leave out the pudding. The pudding does make it more moist so I would suggest adding 1 Tablespoon more oil and 1/2 teaspoon more baking powder. Hope that helps! The frosting shouldn’t be grainy at all…it should be smooth as silk. I am wondering if the butter needed to be at room temperature to incorporate into the powdered sugar. Thanks for trying out the recipe and have a great day! 🙂 – Melissa
Thanks so much for your reply, Melissa! I made it again for my daughter’s birthday party, this time with great success. I actually kept in the pudding, but reduced it by half and added 1/2 tsp more baking powder and a bit more oil. It rose more and the flavour was delicious. For the icing, I left the butter out for 24hrs so it would be at room temperature – TA DA! Smooth as silk icing. All the kids loved it. Success! Many thanks again 🙂
Hello! I made this cake a couple of weeks ago and was VERY impressed with the overall flavor. Best yelllw cake recipe I’ve come across so far! I’m going to make it again this weekend but I was going to try it with buttermilk instead of whole milk. So my question to you is, do you change or modify any of the other ingredients when you use buttermilk or does everything stay the same? Also, is there a noticeable difference in taste when using buttermilk versus whole milk? I read somewhere that using buttermilk will definitely make a cake more moist but it may add a “tang” to the flavor so I was wondering what your observations were on this. Thanks!
Hi Liz! I love these types of questions because this is what I love to do. I have experimented a lot with buttermilk in baked goods and I am a huge fan! I have made this cake with both whole milk and buttermilk and both have turned out fabulous. Buttermilk does make baked goods extra moist. There is a tang to buttermilk but it is not as noticeable once it is baked and with the pudding flavor being in it as well, I don’t think you would notice it much. I would be interested to hear how you like it compared to using whole milk. I hope that helps! Thanks for the kind compliment. 🙂 – Melissa
I tried to bake it in 2 8in pans and it never baked all the way in the middle. Even with added time. Do you think it would be better would 2 9in pans? Going to try again with 3 8in pans.
Hi Rachel! I like to use three 9 inch pans as it is easier for the cakes to be thoroughly cooked throughout and there are more layers of frosting, which is always a good thing. Give it a shot with 3 – 9-inch pans or if you use the two 8 inch pans, you can cover the edges with foil or a pie cover to allow the middle to become fully cooked. Hope that helps!
Hi! I have 3 9-inch pans in the oven…. how long would you recommend baking them for?
So I did it in 3 9in pans (because that’s what I had in hand) and baked for 16 minutes and they were perfect!
Oh, I just saw this comment, Rachel! Yay…so glad to hear it!
This recipe is to die for. Thank you so much. I making cupcakes for a party and this recipe is perfect.
I am so glad you loved it, Sher! Thank you for taking the time to comment. I appreciate it!
Do you use self rising or all purpose flour?
Hi Allison! I use all-purpose flour. 🙂
This is my first made from scratch cake and man it turned out great!!! My wife and daughter loved it. My mom couldn’t even believe that I made this and she’s been baking for decades! It was so moist and tasty that I’m ready to start making another one. Thanks so much for the recipe!
Woo hoo! Way to go, Brandon! I love to hear about success in the kitchen. That is amazing and oh so impressive. Thanks for taking the time to write such a kind comment.
Hello! What would you say is the biggest difference between this and your butter cake? Taste, texture, effect on the wasteline?😀
I made your butter cake a few months ago sndvtvwas amazing!
Hi Sarah! Haha! They both will affect the waistline but it doesn’t stop me. 🙂 I would say the biggest difference is this recipe calls for pudding mix in it which creates a moister texture. I hope that helps!
Hi there! I am excited to try this recipe for my boyfriend’s birthday coming up! Do you think I could substitute brown sugar or coconut sugar in place of the white sugar in the cake batter? Also, could half & half be used in place of the whole milk/buttermilk in the cake batter? Thanks a bunch!
Back again after making the recipe with some modifications! I used half brown sugar and half coconut sugar in place of all the white sugar in the cake recipe. I omitted the vanilla pudding mix and used coconut oil and whole milk, which made 20 cupcakes (345 F for 16 minutes). They were absolutely divine and everyone raved about the cupcakes. I achieved a lovely brown sugar vanilla flavor by using the different sugars.
Hi Lauren! I am so happy to hear that it turned out great. I love that you improvised and made it your own. That is awesome and impressive!
Hi I would like to try this cake but I want it to be triple layer. Would this recipe be enough for 3 9in pans?
Hi Ernelle! Yes, you can use three 9-inch pans. The cake layers will be thin but perfect for frosting. I hope that helps!
Thank you, thank you, thank you. I’ve search many, manu recipes this weekend for the best moist yellow cake recipe and your stood out from some reason. My family absolutely loved it! When my mom gave me the “OK” I knew I had arrived, LOL. She’s the “from scratch “ Baker in our family. Again, thank you sharing this. I’m looking forward to making more of your recipes. Where can I find them?? God bless💐
Hi Tanya! Yay! I love to hear that your mama gave the OK. That is always a big deal. So happy that you and your family loved it. Thank you for taking the time to comment. I appreciate it!
Good Morning Melissa. I tried your recipe and it turned out really great. But I wanted to know when you say 1 1/2 times the recipe, is that just for the dry ingredients or for everything, i.e. oil, eggs, buttermilk/milk, etc. I hope you’re able to help and once again thanks for the recipe.
Hi Sonia! So that means that you 1 1/2 times ALL of the ingredients. I hope that helps! Thanks so much for trying out the recipe. I appreciate it!
I made this cake for my daughter’s birthday and it was wonderful. I’ve been searching for a good yellow cake recipe and this is a great one! The search is over. I’ll be using this one from now on. My whole family loved it. Thank you for a great recipe!
Hi Laura! Thank you for such a kind comment. It made my day! Thank you for trying it out for your daughter’s birthday and I love to hear that it turned out so well. Have a great day! – Melissa
Made this cake for a friend’s birthday today and it was a hit! So moist with a nice texture and flavor. I’ve been looking for a standby vanilla cake recipe…this is definitely it! I made 2 9inch rounds and it took a little over 25 minutes.
Thank you, Tanya, for taking the time to write such a kind comment. I appreciate it! Also, you are Friend of the Year for making your friend a homemade birthday cake. I love that! 🙂 — Melissa
I made this cake for my partner’s birthday, and she and her whole family loved it! I actually forgot to add the oil, but the cake turned out so moist and light regardless. My partner’s grandmother who doesn’t particularly like cake even praised it. Thanks for this great recipe!!
Thanks so much, Melissa! I am so happy that your partner’s family loved the cake…especially Grandma. Grandma’s are the best critics. Thank you for trying out my recipe. 🙂 — Melissa
How do you measure your flour? Seems everyone is doing it a different way nowadays.
Thank you
Hi Anne! That is a great question. I usually measure it and then do a light tap on it with a knife. I don’t smash it down at all but make sure it is even. I hope that helps! — Melissa 🙂
Hi!
I plan on asking this for my sons 1st birthday and have some questions. Can I substitute with coconut oil? Would this taste good with a white buttercream frosting? If so, do you have a vanilla buttercream frosting recipe?! I want to put some sprinkles on it so it’s super visible. Thanks so much!
I recently made your chocolate cake for my husband and we absolutely loved it!
Hi Sheska! Happy happy Birthday to your son! First birthdays are so much fun. I love to use coconut oil in my cakes. I make my chocolate cake with coconut oil all of the time. Just make sure it is liquified when measuring it so you get an accurate amount. It would absolutely taste great with a white chocolate buttercream. I have a cream cheese frosting listed on my website but not a white chocolate buttercream. I usually do 1 cup of butter, 4 cups of powdered sugar, 2 Tablespoons Heavy Cream or Whole Milk, and 1-2 teaspoons Vanilla. I hope that helps! 🙂 — Melissa
Hello! I have a question about the pudding part. Are you adding the powder or do you actually make the pudding and mix it in?
For the frosting, what brand of Cocoa do you use? Is it Dutch processed?
How would you improvise if all you had are semi-sweet chocolate chips?
I made this cake for a friend’s birthday and it was a big hit! The waitress at the restaurant begged for a piece of cake. This is an amazing yellow cake recipe and I will make it again.
Can this be made into a sheet cake? If so, what size pan would I need?
Hello Melissa! If I’m using cake flour do I still add the same amount of baking powder or does the amount change?
Good morning, this is going to be a crazy question, with the vanilla pudding do I make the pudding first and then add to the cake mix or do I add the package of set pudding mix
I used the chocolate buttercream frosting recipe and it was great! Not too sweet!
This is silly but… does this cake need to be refrigerated? The icing has milk and butter, which makes me think so, but I prefer room temp cake if possible. Thanks!
Hi! Your recipe looks great! I’m looking forward to making this! How far in advance can I make this cake and how should I store it?
Thanks for a fabulous recipe! My daughter is having a cake decorating party and each guest gets a 2-layer six inch cake to decorate. This recipe made 3 6″layers. I baked them for about 40 minutes and they are just perfect! I had been hunting for a good yellow cake and I have certainly found it. Thanks!
Obviously this is an old post and I may not get any answers. But I made this cake, word for word, for my son’s birthday. The cake took 27 minutes until a toothpick came out clean. When I just went to flip the cake to cool on rack to eventually frost (after some time, the middle was stuck to the cake pan, and the center didn’t seem cooked. It was soft and smooshy. I’ve made countless cakes before. This is not something that happens! Any idea what went wrong here!? Btw, great frosting recipe! It’s delcious.
I just wanted to update my comment. I realised after a few months later, it was an issue with my oven!
Would cheesecake pudding mix work as well?
Hi! I plan on making this cake for my husbands birthday tomorrow. It looks delicious! Before I buy the ingredients though I was wondering if it would make a difference if I used half n half instead of whole milk or buttermilk in the cake recipe.
One of the most delicious cakes I have ever tasted! My whole family devoured it!! GOD bless!
I love to hear it, Melia! Thank you so much for trying my recipe. I am so glad you devoured it! — Melissa
hi there,
I have been hunting for a yellow, fluffy , moist cake. Hopefully this would be it. I tried a different recipe from Divas and it sank in the middle. i have to do a layered 9×13′ cake. Very nervous about it. Can I use 2 9×13″ pans and can i double the recipe? How much longer should i put it in the oven? Hopefully it wont sink in the middle. Please advise urgently as I need to do it this weekend.
Thank you.
Do you use unsalted butter for both the cake and frosting?
Hi Shana! I use salted butter for this cake. I hope that helps. Thanks! — Melissa
I never saw an answer to the questions regarding whether you add the powdered instant pudding mix or if you make the instant pudding first and then add thr pudding already made to the cake. Can you help? Want to make for my son’s birthday!
Hi Christine! You use the powdered mix and just add it to the cake. I hope that helps! — Melissa
Hi! I am going to make this for my sons first birthday. I am making one big cake for the guests and then I wanted to make a smaller smash cake for my son. Do you by chance have the recipe measurements for a smaller cake? Thanks!
For the frosting can i use heavy whipping cream instead of milk or half and half?
Absolutely! Heavy cream is divine is this frosting! It will just make it richer. — Melissa
I made cupcakes today with this recipe. I wasn’t sure if I did anything wrong because the batter came out thick. Also the cupcakes taste very sweet is that from the vanilla pudding?
If I wanted to make the frosting w/o the chocolate, is it ok to just leave out the cocoa? Or should I replace it with something?
Looking forward to making this for my daughters birthday!
Hi Rebecca! You can make it without cocoa but you will want to add a little more powdered sugar to compensate for the missing cocoa. I hope that helps! — Melissa
Hi,
What size ‘cubes’ for the butter in the cake (such as: 1/2″, 1″, etc.)? Just trying to avoid extra work – Ha!
Thank you,
Shelley
Hi Shelley! I understand! 🙂 1/2 cup = 1 cube of butter. If a recipe calls for 1 cup of butter, it needs 2 cubes of butter. I hope that helps! — Melissa
Hi! I’m going to bake this cake for my son’s birthday this weekend. I would like to use three 9 inch round pans. I’m curious; did you 11/2 times your cake recipe just like you did in the pictures? Thanks!
Hi Lisa! I am so sorry for the delay in replying. For the pictures, I used three 8-inch cake pans. It still provides a good sized cake but if you want a taller cake, you can 1 1/2 times the recipe. Happy late Birthday to your son! — Melissa
Do you know the nutrition facts for this cake and icing? Thank you
Hi Lauren! I have started to add nutritional information to my website so stay tuned. It should be updated this week. Thanks! — Melissa
If using buttermilk, should the baking powder be replaced with baking soda and how much ?
Hi Samantha, I have used buttermilk before and have kept the recipe just the same and it turns out awesome. I hope that helps! Thanks! — Melissa
This cake was easy and delicious to make!
I love to hear it! Thanks for trying my recipe, Jamila.
Can I add lemon zest and lemon extract to this recipe? I really like this recipe and I need a lemon cake?
Hi Julie! I haven’t tried that yet but you can give it a shot. I also have a lemon olive oil cake recipe, which is delicious! It calls for fresh lemon juice and zest.
I have attempted homemade yellow cake before but haven’t been happy with the results. This one is hands down the best one yet. I will make this cake from now on. My family loves it!
I love hearing that, Jane! Thank you for trying my recipe and for taking the time to comment. I appreciate it! — Melissa
How long would you suggest baking it if I used (3) 8 inch pans?
It looks absolutely amazing and I cant wait to try it out !
Thanks
Hi Coco! Since the batter is thinner, I would suggest reducing the baking time by 5-7 minutes and to keep checking the center of the cake. I hope that helps!
I made this cake last week and it was a HIT! One of my sisters took a slice home for the next day and said (and I quote), “it’s bomb ass”! I’d call that a rave review!! Follow the recipe exactly and you won’t regret it. Happy baking!
I love to hear that, Marie! Thank you for taking the time to write such a kind comment and for trying my recipe. — Melissa
Hi. I would like to try baking this cake using the cake flour mentioned in the comments. Do I have to reduce the amount of flour if I use cake flour?
1/3 cup instant pudding for this recipe….is that the small box?
Will this frosting recipe develop a “crust” if left uncovered? Surprisingly, im asking because my husband actually loves when frosting develops that thin little layer of crust after drying out a bit haha…his birthday is coming up and his favorite is yellow cake with chocolate frosting!
Hi Kelsey! That’s a first! I haven’t heard of someone loving the crusty frosting but that’s awesome. It will crust over when exposed to the dry air. Bake the cake the day before, frost it, and let it sit out overnight. I hope he has a great birthday! P.S. My husband loves this cake too!
Yay thank you!
Do you add the pudding mix or do you make, cool and add made pudding?
I used regular vanilla pudding instead of instant. Oops. Will the flavor be compromised? It looks beautiful.
I baked your cake last night for my step-sons’s birthday party tonight. (Knowing the frosting will soak in like you said and make it moist. 1st off, I followed your recipe to the T, I only greased and did not flour the cake pans. (Two -9inch rounds). I ended up baking them a full 23 minutes checking first at 16 minutes. I cooled for 10 mins in pans only because that is what all the other cakes I bake suggest. (you don’t really specify.) They totally fell apart!!! Thank goodness I have learned as a baker, it doesn’t have to look perfect to taste good. I managed to piece it together with frosting! (Delicious by the way!) So, my question to you is should I have floured the pans as well as greased? Or do you think it was because I opened the oven and checked it at 16 mins., 20 mins, then 23 mins.? I will let you know how everyone likes it!!
My boyfriend requested a yellow cake with chocolate frosting for his birthday, and he consented to letting me make it from scratch instead of from a box mix, so I had to find a great recipe. This recipe was PERFECT! His mom and sister ended up coming over to eat with us, and everyone loved it! I halved the recipe since it’s only the two of us and had no problems doing that. I used whole milk and regular all-purpose flour. I did use the vanilla pudding mix. I cut out about a cup of sugar from the frosting (after halving it), and everyone thought it was perfectly sweet. Thank you!
My husband specifically asked for yellow cake with chocolate icing for his birthday. I hate grocery store cakes so I’m opting to try and make it myself. Your reviews rave about the flavor so I’m using your recipe. I’ll follow to the letter and hope he’s so impressed that he’ll want to msg you himself to thank you. Because all ovens don’t heat the same, I haven’t had great success with baking. Hopefully, my attempt will give novice bakers the courage to try. I’ll text again soon and give you my results. Thank you for sharing your recipe.
I just realized, I’m not sure if I bought instant pudding mix! Its European Gourmet Bakery brand and it just says ‘organic cooked pudding and pie filling mix”. Help! Will it work the same way still??? TIA!
I made this recipe twice because I liked the butter, oil and buttermilk. I was confused by the mixing method, have never mixed the butter with the dry ingredients. No info on how big or how many cubes to use. I use butter that comes in 2 sticks to a cup, each stick is a half cup. Can this recipe be mixed by creaming butter and sugar adding eggs, then alternate flour and buttermilk?
WOW! I am not much of a baker and I did have some trouble when I turned the cooled layers out of the 3 8” pans. Not completely cooked in the center but I was able to salvage by cutting the cakes in half and stacking 5 layers high. One was not salvaged but I ate the outside of it.
The frosting was perfection and I struggled to apply it smoothly but I did great. Everyone loved it. Worth the mess I made in my kitchen but it will be better next time.
Thank you for the amazing recipes.
Hi, I am planning on making this cake for my cousins birthday on March 2. I was thinking about adding strawberry puree/jam to each buttercream layer any thoughts? Also, I know you like to use cake flour, is there any reason for not using it in this recipe? Is all purpose flour best with this cake? Thanks
WOW! After many years of trying many good – very good yellow cake recipes in search of a keeper Ah-MAZING recipe… my search is over :). Thank you! This is one amazing yellow cake recipe.
I love your recipes and as a member of another baking group, my one suggestion for your recipes is to please label the flour as cake flour or all purpose flour, and also specify if you use the paddle attachment or whisk attachment for the mixer. I usually can find this information scrolling through your comment section, or guess, but it’s always so nice when a recipe specifies it for you so you can take the guessing game out of it. Cheers!
I made this cake about 6 months ago and it was a hit. But now I need it to serve at least 30 people on Saturday May 4th. Could I make this in square pangplans or a rectangle? What would you recommend?
Hi! This cake sounds delicious!! I am planning to try this recipe for my daughter’s birthday in June and was wondering if it’s possible to convert this to a sheet cake using 9×13″ pans. Any tips?
Absolutely loved this recipe! It was a hit at my sons birthday party! I did add 1/4 cup of brewed coffee and Dutch chocolate milk instead of whole milk to icing recipe and it was perfect!
Hi there! Can the batter be cooked as thin layers to make a tiny layer cake?
Hi Melissa,
I made this cake recently for a friend’s 40th birthday and it was fantastic! I make layer cakes fairly often, and this is absolutely hands-down the best recipe I’ve ever made. It was light and moist, absolutely perfect. I baked in two 9″ pans for the full 22 minutes, plus another minute or so.
I think the vanilla pudding mix really adds to the flavor – my friend said the cake tasted like a donut, and she loves donuts (who doesn’t?).
The frosting was also perfect. Not too sweet, and just the right amount. I am now planning to make this for my own birthday!
Thank you for a wonderful recipe!
This cake is phenomenal! It is now my go to cake! I love all of your recipes. Whenever I am looking for a new recipe, I come here! Thank you so much!
I made this recipe yesterday with (2) 8″ round pans and it came out nicely! Made with whole milk, and the texture was more dense than fluffy. One pan needed 24 minutes in oven and the other needed 26 minutes. I reduced the powdered sugar in the frosting by an entire cup and felt it was perfect! I used maybe 1/6 cup of whole milk in frosting. Excellent recipe, family loved it!
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,
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…