Yellow Cake with Chocolate Buttercream
A Light, Decadent Dessert Filled with Sweetness and Charm
There’s something magical about a classic yellow cake topped with rich, creamy chocolate buttercream. It’s nostalgic, comforting, and perfect for any occasion—a birthday, a casual get-together, or simply a day when you’re craving a slice of something sweet.
The buttery, moist yellow cake pairs beautifully with the smooth, chocolatey frosting, creating a harmony of flavours that’s impossible to resist. Before starting, ensure you have everything you need to make the cake and the frosting. This will make the process smoother and prevent any last-minute runs to the store.
Preheat your oven to 175°C (350°F) and grease a square tube cake pan. In a medium bowl, whisk together: 2 ½ cups (310 g) of all-purpose flour, 2 ½ tsp baking powder and ½ tsp salt. Set this mixture aside. In a large mixing bowl, using a hand mixer or stand mixer, beat: ¾ cup (170 g) unsalted butter, softened and 2 cups (400 g) granulated sugar.
Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy. Scraping down the sides of the bowl ensures everything is evenly mixed. Add 4 large eggs, one at a time, beating well after each addition. This helps to create a smooth and airy batter.
Mix in 2 tsp pure vanilla extract for that classic yellow cake flavour. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with: 1 cup (240 ml) whole milk, starting and ending with the dry ingredients. Be careful not to overmix—stop as soon as everything is combined to keep the cake tender. Pour the batter into the prepared tube pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting. Gently melt 170 g (6 oz) semi-sweet chocolate in the microwave or over a double boiler.
Stir until smooth and let it cool slightly. In a mixing bowl, beat: 1 cup (225 g) unsalted butter, softened. Beat for about 2-3 minutes until creamy then gradually add: ½ cup (40 g) unsweetened cocoa powder and 3 cups (360 g) powdered sugar, 1 cup at a time, mixing well after each addition.
Slowly mix in: ¼ cup (60 ml) whole milk and 1 tsp pure vanilla extract. Increase the mixer speed to high and beat for another 2-3 minutes until the buttercream is smooth and fluffy. Finally, mix in the melted chocolate until fully incorporated. If the frosting feels too thick, add a tablespoon of milk at a time until you reach your desired consistency.
Once the cake has cooled completely, d]frost the whole cake with the chocolate buttercream. Smoothen the edges and serve plain or with sprinkles.
Expert Tips for Success;
Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter and even baking.
Measuring Flour: Spoon the flour into the measuring cup and level it off to avoid overpacking, which can make the cake dense.
Don’t Overbake: Watch the cake closely during the last few minutes of baking. Overbaking can result in a dry cake.
Cool Completely: Let the cake layers cool fully before frosting to avoid melting the buttercream.
Customization Ideas and Variations;
Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Switch the Frosting: Try a cream cheese frosting or whipped vanilla frosting for a different flavour profile.
Add a Filling: Before frosting, spread a layer of raspberry jam, caramel, or fresh strawberries between the cake layers.
Dairy-Free Option: Use vegan butter and plant-based milk (such as almond or oat milk) in both the cake and frosting.
Single-Layer Cake: Halve the recipe for a smaller, single-layer treat.
Serving Suggestions;
Yellow cake with chocolate buttercream is delightful on its own, but you can elevate your dessert table with these pairings:
Serve with Ice Cream: A scoop of vanilla or coffee ice cream complements the rich flavours.
Fresh Fruit: Add fresh strawberries, raspberries, or sliced bananas on the side for a refreshing contrast.
Hot Beverages: Pair it with a cup of coffee, tea, or hot cocoa for a cosy treat.
Decorative Touches: Dust with powdered sugar, drizzle with caramel, or sprinkle with chopped nuts for an extra touch of elegance.
Storage, Reheating, and Make-Ahead Tips;
Storage: The frosted cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Let refrigerated cake slices come to room temperature before serving to enjoy their full flavour and softness.
Make-Ahead Tips:
Bake the cake layers a day in advance and store them wrapped in plastic wrap.
The buttercream can be made ahead and refrigerated for up to 3 days. Let it come to room temperature and re-whip before using.
There’s no better way to bring joy to the table than with a homemade yellow cake topped with decadent chocolate buttercream. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to impress everyone who takes a bite.
Whether it’s for a special celebration or a casual indulgence, this classic combination never goes out of style. So, grab your apron and treat yourself—and your loved ones—to this timeless favourite. You’ll be baking memories along with the cake!
Ingredients;
For the Cake:
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup (240 ml) whole milk
For the Chocolate Buttercream:
- 170 g (6 oz) semi-sweet chocolate, melted
- 1 cup (225 g) unsalted butter, softened
- ½ cup (40 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar
- ¼ cup (60 ml) whole milk
1 tsp pure vanilla extract