Easy Yellow Cake Chocolate Frosting is the quintessential homemade dessert that brings joy with its classic combination of moist, tender yellow cake and rich, decadent chocolate frosting. This recipe is your go-to for any occasion, offering foolproof deliciousness that’s surprisingly simple to achieve.
Key Ingredients for Easy Yellow Cake Chocolate Frosting
- For the Yellow Cake:
- 2 ½ cups all-purpose flour, plus more for dusting the pan
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- For the Chocolate Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar, sifted
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Easy Yellow Cake Chocolate Frosting
This Easy Yellow Cake Chocolate Frosting recipe is designed for ultimate ease and maximum flavor, delivering a moist, fluffy yellow cake crowned with a luxuriously smooth and rich chocolate frosting. It’s a satisfying treat that takes minimal effort, making it perfect for beginners and busy bakers alike. With a preparation time of approximately 25 minutes of active prep and about 30-35 minutes for baking, you’ll have a show-stopping dessert ready in under an hour.
Step-by-Step Instructions
For the Yellow Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined. This ensures even distribution of leavening agents and flavor.
- Add Butter and Wet Ingredients (Part 1): Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed (or a pastry blender), mix until the mixture resembles coarse crumbs. Gradually add the whole milk, large eggs, and vanilla extract.
- Beat the Batter: Increase the mixer speed to medium and beat for about 2 minutes, or until the batter is smooth and well-emulsified. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated. Be careful not to overmix, as this can lead to a tough cake.
- Bake the Cake: Pour the batter evenly into the prepared baking pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or 30-35 minutes for two 8-inch round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the wire rack to cool completely. Ensure the cake is entirely cool to the touch before frosting.
For the Chocolate Frosting:
- Cream the Butter: In a medium mixing bowl, beat the softened unsalted butter with an electric mixer until it’s light and fluffy. This creates a smooth base for the frosting.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder to the creamed butter and beat on low speed until just combined. This prevents a cloud of cocoa dust.
- Alternate Dry and Wet Ingredients: Gradually add the sifted powdered sugar, alternating with the milk, a cup of sugar at a time, beginning and ending with sugar. Beat on low speed until just combined after each addition.
- Add Flavor and Finish: Once all the powdered sugar and milk are incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is smooth, creamy, and has a spreadable consistency. If it’s too thick, add another tablespoon of milk; if too thin, add a tablespoon or two of powdered sugar.
- Frost the Cake: Once the cake is completely cool, spread the chocolate frosting evenly over the top and sides of the cake using an offset spatula or knife. Create swirls or patterns as desired for a decorative finish.
Why You’ll Love This Easy Yellow Cake Chocolate Frosting
You’ll adore this Easy Yellow Cake Chocolate Frosting for its wonderfully tender and moist yellow cake, which provides the perfect canvas for the incredibly rich and luscious chocolate frosting. Unlike dry, bland cakes, this recipe boasts a delightful crumb that’s both comforting and elegant, making every bite a delicious experience. Plus, making this classic dessert at home saves you money compared to bakery prices, and the simple yet satisfying combination of buttery cake and decadent chocolate is a guaranteed crowd-pleaser, far surpassing a basic chocolate cake.
Imagine serving this vibrant golden cake topped with a thick layer of glossy chocolate frosting – it’s a timeless treat that evokes childhood memories and creates new ones. It’s the perfect centerpiece for birthdays, potlucks, or just a cozy afternoon treat. Don’t let the simplicity fool you; this cake delivers big on flavor and satisfaction, easily rivaling more complex desserts. Ready to create a little magic in your kitchen? Give this Easy Yellow Cake Chocolate Frosting a try today!
Storing and Reheating Tips
- Room Temperature Storage: The Easy Yellow Cake Chocolate Frosting can be stored in an airtight container at room temperature for up to 2 days. Ensure the frosting has set firmly before covering. Avoid direct sunlight or warm areas.
- Refrigerator Storage: For longer storage, place the cake in an airtight container or wrap it tightly with plastic wrap and then aluminum foil. It will stay fresh in the refrigerator for up to 5 days. Allow the cake to come to room temperature for at least 30 minutes before serving for optimal taste and texture.
- Freezing: This cake freezes beautifully! Wrap the unfrosted cake layers individually (if applicable) or the entire frosted cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. To thaw, unwrap and let it come to room temperature on a wire rack, which can take several hours. For frosted cakes, thaw in the refrigerator overnight before bringing to room temperature.
Final Thoughts
This Easy Yellow Cake Chocolate Frosting offers a delightful balance of simplicity and deliciousness, making it a truly rewarding bake. Whip up this classic for a no-fuss, high-impact dessert that’s sure to bring smiles all around. You won’t regret adding this comforting classic to your baking repertoire!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Easy Yellow Cake Chocolate Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined. This ensures even distribution of leavening agents and flavor.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 3.5 teaspoons baking powder, 1 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed (or a pastry blender), mix until the mixture resembles coarse crumbs. Gradually add the whole milk, large eggs, and vanilla extract.0.5 cup unsalted butter, 1 cup whole milk, 2 large eggs, 1 teaspoon vanilla extract
- Increase the mixer speed to medium and beat for about 2 minutes, or until the batter is smooth and well-emulsified. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated. Be careful not to overmix, as this can lead to a tough cake.
- Pour the batter evenly into the prepared baking pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or 30-35 minutes for two 8-inch round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the wire rack to cool completely. Ensure the cake is entirely cool to the touch before frosting.
- In a medium mixing bowl, beat the softened unsalted butter with an electric mixer until it’s light and fluffy. This creates a smooth base for the frosting.0.5 cup unsalted butter
- Add the unsweetened cocoa powder to the creamed butter and beat on low speed until just combined. This prevents a cloud of cocoa dust.0.67 cup unsweetened cocoa powder
- Gradually add the sifted powdered sugar, alternating with the milk, a cup of sugar at a time, beginning and ending with sugar. Beat on low speed until just combined after each addition.3 cups powdered sugar, 0.33 cup milk
- Once all the powdered sugar and milk are incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is smooth, creamy, and has a spreadable consistency. If it’s too thick, add another tablespoon of milk; if too thin, add a tablespoon or two of powdered sugar.1 teaspoon vanilla extract, 1 pinch salt
- Once the cake is completely cool, spread the chocolate frosting evenly over the top and sides of the cake using an offset spatula or knife. Create swirls or patterns as desired for a decorative finish.