This Yellow Cake with Chocolate Frosting is a classic cake everyone needs in their back pocket. It’s easy to whip up, feeds a crowd, and hits all the right nostalgic notes.
Make-ahead
Minimal prep
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: Classic flavor with minimal fuss
Bonus: Topping ideas
Why You’ll Love This Recipe
- Perfect for parties – This large sheet cake is ideal for feeding a crowd at birthday parites.
- Nostalgic flavor – This yellow cake with chocolate frosting reminds my childhood. I requested this flavor combination every single year for my birthday. I love that I can make it from scratch for my own boys.
- Decorate with fun toppings – I like to simply top this cake with lots of rainbow sprinkles, but you can keep it classy with something like chocolate shavings OR make a colored buttercream and write a happy birthday message on top.
Tips & Variations:
- Make ahead: Bake the cake a day in advance and frost right before serving. I like to wrap the cake in plastic and keep in the fridge until I am ready to frost
- Make a layer cake: bake in two 8″ round pans at 350F for 23-26 minutes or until a toothpick inserted comes out clean. Ice between the layers and around the cake
- Extra richness: Swap some of the milk for sour cream or buttermilk for a tangy twist.
- Storage: This cake stays moist for days—just cover and store in the fridge for up to 5 days.
Ingredients
- All-purpose flour – Provides structure and body to the cake—it’s the foundation of the crumb.
- Granulated sugar Sweetens the cake and helps with moisture and browning.
- Baking soda and baking powder – leavening agents that reacts with acidic components to help the cake rise.
- Kosher salt – enhances the overall flavor and balances sweetness.
- Whole milk – Adds moisture and richness, and helps create a tender crumb.
- Unsalted butter – Contributes richness and flavor; when creamed, it also helps give the batter for a softer texture. It is also the base of the chocolate buttercream frosting
- Vegetable oil – Adds additional moisture and keeps the cake soft along with the butter and milk
- Vanilla extract – Boosts flavor and adds warm, sweet depth to the cake.
- Whole egg + egg yolks – Eggs bind the batter and provide structure; the extra yolks make the cake richer and more golden.
- Powdered sugar – Sweetens and thickens the frosting, creating a smooth texture.
- Cocoa powder – Adds deep chocolate flavor and color to the frosting.
- Heavy cream – Loosens the frosting to a spreadable consistency and adds a luscious, creamy texture.
How to make
1. Preheat & Prep:
Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Cream Butter:
In another large bowl, use an electric mixer to cream the softened butter until light and fluffy. Add the oil and mix until smooth.
4. Add Some of the Wet Ingredients:
Beat in the vanilla, whole egg, and egg yolks until fully combined.
5. Mix in dry and milk:
Gradually mix in half the dry ingredients, then mix in the milk and finally the rest of the dry ingredients. Don’t overmix.
6. Bake:
Pour the batter into the prepared 9×13 pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
7. Make the Frosting:
In a large bowl, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder. Mix on low until mostly incorporated, then add the cream and salt. Beat on high for 2–3 minutes until light and fluffy.
8. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. Add sprinkles, chocolate shavings, or keep it simple—your call!
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 1 week. I like to cut into individual slices before storing in the fridge.
Check out these other Delicious Cake Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Yellow Cake with Chocolate Frosting
Ingredients
Yellow Cake
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 8 tablespoons unsalted butter, softened 1 stick
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 whole egg
- 3 egg yolks
Chocolate Frosting
- 1 cup unsalted butter softened
- 3 ¼ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another large bowl or the bowl of a stand mixer, use an electric mixer to cream the softened butter until light and fluffy. Add the oil and mix until smooth.
- Beat in the vanilla, whole egg, and egg yolks until fully combined.
- Gradually mix half of the dry ingredients into the wet ingredients. Then, mix in the milk. Finally mix in the rest of the dry ingredients mixing until just combined. Don’t overmix.
- Pour the batter into the prepared 9×13 pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the Frosting, In a large bowl or bowl of a stand mixer, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder. Mix on low until mostly incorporated, then add the cream and salt. Beat on high for 2–3 minutes until light and fluffy. Add more cream if needed.
- Once the cake is completely cool, spread the frosting evenly over the top. Add sprinkles, chocolate shavings, or keep it simple—your call!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply