Yellow Cake with Chocolate Frosting

This Yellow Cake with Chocolate Frosting is a soft, vanilla cake layers stacked high with rich, creamy chocolate frosting. It's the kind of homemade cake that never goes out of style and is perfect for any celebrations or simply when you're craving an old-fashioned slice of cake.

Prep Time30

Cook Time25

Cool Time1

Total Time1 55

Servings: slices

Author: Miranda Couse

Ingredients

Cake

3 ½ cups cake flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
3 large eggs
2 egg yolks
¾ cup vegetable oil
⅔ cup whole milk
½ cup full-fat sour cream
1 tablespoon vanilla extract

Frosting

1 ½ cups butter room temperature
4-5 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons whole milk

Instructions

Cake

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with nonstick cooking spray or butter. Place a parchment paper round in the bottom of each pan and lightly spray with nonstick cooking spray. Set aside.
In a medium mixing bowl, add the 3 ½ cups cake flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk until combined and set aside.
In a large mixing bowl, add the 3 large eggs, 2 egg yolks, ¾ cup vegetable oil, ⅔ cup whole milk, ½ cup full-fat sour cream and 1 tablespoon vanilla extract. Whisk until the eggs are well combined.
Gradually add the dry ingredients into the wet ingredients while whisking or beating with a hand mixer on medium/low until just incorporated. Scrape down the sides of the bowl and mix in any remaining bits.
Evenly distribute the cake batter into the 9-inch cake pans.
Place into the preheated and bake for 20 – 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool for 10 minutes in the pans before turning them out onto a cooling rack to cool completely. Remove the parchment paper round that’s on the bottom of the cakes, if they stuck.

Frosting

In a large mixing bowl, add the 1 ½ cups butter and beat with a hand mixer on medium speed until smooth.
Add 4 cups of powdered sugar, ½ cup unsweetened cocoa powder, and 3 tablespoons whole milk. Beat slowly on low speed until fully combined.
Add small amounts of the extra 1 cup of powdered sugar until frosting reaches your perfect spreadable consistency.

Assembling the Cake

Once the cake is fully cooled, place a cake layer on a cake plate or cake board. Add a dollop of frosting to the center of the layer and spread out evenly to the edges. Add a second cake layer on top of the frosting and gently press down. Add a dollop of frosting to the cake layer and evenly spread out to the edges of the cake. Add the last layer of cake and gently press down. Add several large dollops of frosting on top of the cake. Using an angled spatula, begin spreading out the frosting and working it down the sides of the cake until the entire cake is frosted.

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