A Yellow Layer Cake with Chocolate Frosting has never tasted better! Indulge in the delectable taste of a classic cake, perfected with moist, soft, and fluffy layers that rest beneath a luscious chocolate buttercream frosting.
Whether you are celebrating a special occasion, birthday, holiday, or simply in the mood for a mouthwatering dessert, this cake hits the spot every time. Satisfy your cravings and enjoy a slice of heaven with every bite.
Here's an easy recipe for a delicious yellow cake with chocolate frosting!
Everyone needs an easy recipe for delicious yellow millefeuille and adding chocolate frosting to their dessert repertoire!
Looking for a crowd-pleasing dessert that will impress at any event? Look no further than this timeless, mouthwatering cake. It's the ultimate go-to for celebrations, birthdays, holidays, or any occasion when you want to serve up something sweet and satisfying. With its delightful blend of flavours and textures, this cake is guaranteed to delight all your guests and leave them craving more. So why wait? Give this classic recipe a try and share the joy with everyone around you.
This Yellow Filled Chocolate Frosting Cake is so delicious
Bonus...this is a super easy, reliable recipe!
Let's do it!
First, the cake!
The cake is fantastic! It was moist, delicious and the best yellow cake ever!
This is a super easy recipe and comes together in no time.
The cake itself has only 10 ingredients, which you probably already have in our pantry.
baking soda
baking powder
Salt
Butter or dairy-free butter
sucrose
Egg
vanilla extract
plain Greek yoghurt, and
milk.
How to Make Yellow Cake:
The cake is ready in about 10 minutes and 5 easy steps:
- Creamy butter.
- Stir in the sugar.
- Then add the eggs, one at a time.
- Stir in vanilla and yoghurt.
- Add the dry ingredients and milk alternately.
Then you have to divide the batter evenly between two round cake pans and bake!
Pro Tip: In addition to oiling the pan, we also recommend lining the baking sheet with parchment paper. All you have to do is cut two circles of parchment paper to fit the cake pan. Grease a pan, then place the parchment paper in the pan and lightly grease the parchment circle.
These few steps will ensure that they don't stick and that when you turn the cakes over after baking and cooling, they pop easily from the pan.
While the cake is cooling and you're ready to frost the cake, make the creamy chocolate frosting.
How to Make Chocolate Buttercream Frosting
I used the chocolate buttercream frosting from the brownie recipe because it was the best chocolate frosting we've ever had!
It is made of 5 ingredients:
butter
milk
cocoa powder
Confectioner's (or powdered) sugar
and vanilla.
All you do is mix the ingredients together and it's luscious!
The texture is smooth, super creamy, and the taste is rich and chocolatey.
Then you frost the cake via:
Spread chocolate frosting on a piece of cake,
Then place the second cake on top and sprinkle the top of the second cake with icing,
Then frost the outside of the cake.
If you feel like you want something fun, top it off with sprinkles and match sprinkles according to the occasion.
Select in advance:
If you're planning to bake a cake for a special occasion or just to satisfy your cravings, the good news is that you can make it a day ahead and enjoy it later without compromising the taste or texture.
To store your cake overnight, simply place it on a baking rack to cool down and cover it loosely with waxed paper. This will prevent it from drying out while allowing it to breathe. Plus, the next day, your cake will be ready to serve at room temperature, saving you time and effort. So, don't hesitate to bake a cake today and indulge in its sweetness tomorrow!
The chocolate frosting is best made immediately before frosting the cake so it's easiest to spread, but you can also frost the entire cake a day in advance.
Store the frosted cake in the refrigerator, covered with waxed paper or a cake lid.
Once cut, the cake will stay fresh for several days.
Just look at that texture! You can see how moist and soft it is! And it has just the right amount of crumbs - not dry at all!
When you're looking for a dessert that's crowd-pleasing, this cake is a must-try!
Ingredients
Yellow Layer Cake
- 2 ¼ cups gluten
- 1½ teaspoons baking soda
- 3/4 teaspoons salt
- 1/4 teaspoons powders
- 1 cup butter or dairy-free butter, room temperature
- scant 2 cups granulated sugar (by scant, fill the second measuring cup just barely to the top)
- 3 large eggs, room temperature
- 1½ tablespoons vanilla extract
- ½ cup plain Greek yoghurt we used 0% fat
- 1 cup + 2 tablespoons milk of choice (we've used both 0% & 2% fat)
Chocolate Buttercream Frosting
- 6 tablespoons butter or dairy-free butter, room temperature
- ¾ cup Hershey's cocoa (100% cacao, unsweetened) or unsweetened cacao of choice
- 2 ⅔ cup powdered (confectioner's) sugar
- 4-6 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Yellow Layer Cake
- Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans, line them with parchment paper rounds, and then grease the parchment paper rounds as well. Set aside. Using parchment paper rounds will ensure there is no sticking and that the cakes will easily remove from the pans.
- In a small bowl, combine flour, baking soda, baking powder and salt using a pastry cutter, whisk or fork. Set aside
- In a large mixing bowl, use a stand or hand mixer to beat softened butter until smooth and creamy.
- Add sugar and mix on high until well combined, and creamed, scraping down the sides as needed.
- Add the eggs, one at a time, beating each one until mixed.
- Add in vanilla and Greek yoghurt. Mix until well combined, scraping down the sides with a spatula as needed.
- With the mixer running on low speed, alternately add the dry ingredients and milk until all are combined.
- Divide the batter among the two prepared pans, gently rocking the pans from side to side to spread evenly. Bake for 22-25 minutes or until the top is golden and a toothpick inserted into the centre comes out clean. The edges will also start pulling away from the pan. Pro Tip: Check at 22 minutes and if the tops are golden enough, loosely cover the pans with foil and continue baking an additional 3-5 minutes until a toothpick comes out clean.
- Let cool in the pans for 30 minutes then remove to a cooling rack to finish cooling by turning over the pans onto a cooking rack, knock gently and the cakes should come out easily. Peel off the parchment paper.
- Can be made a day ahead and stored at room temperature, on baking racks, loosely covered with wax paper (avoid wax paper touching the tops of the cake).
Chocolate Buttercream Frosting
- In a large mixing bowl, using a hand or stand mixer, beat butter. Add powdered sugar and cocoa alternately with milk and continue mixing to a spreading consistency. Blend in vanilla. Makes about 2 cups of frosting.
- Frost the top of one cake, then place the second cake on top, frost the top of the second cake and then the sides. Top with sprinkles as desired. Enjoy!