Classic Yellow Cake with Chocolate Fudge Frosting

This Classic Yellow Cake with Chocolate Fudge Frosting is a piece of cake to make, and is so moist and fluffy, it will become your go-to cake recipe making you forget all about the boxed stuff!

We just celebrated Joey’s 2nd birthday!  Where the heck the last two years went, I’m not quite sure, but here we are.  Our original plan for Joey’s birthday was to celebrate with a DQ ice cream cake, but, since we’re practicing social distancing, and we’re at home, I decided that I was going to make Joey’s cake this year!  I asked D.J. what kind of cake he thought I should make, and with absolutely no hesitation, he asked me to make Yellow Cake with Chocolate Fudge Frosting.  And since it was for Joey’s birthday, I added some sprinkles into the mix to make a Funfetti Yellow Cake!

When it comes to baking, the easier the recipe, the better in my mind, and this recipe really doesn’t get much easier.  There is something so special about a Classic Yellow Cake, and this recipe is perfect for any baking skill level.

How To Make Classic Yellow Cake

Preheat Oven & Prepare Pans 
Preheat oven to 350 degrees.  Prepare cake pans by placing a parchment round in the bottom of two, 9″ pans.  Spray each pan with non-stick cooking spray.

Prepare Wet Ingredients
In a small bowl, mix together ½ cup whole milk, ½ cup sour cream and 1 tsp vanilla extract. In a second bowl, separate 2 eggs, keeping yolks.  Use the whites for eggs the next morning.

Prepare Dry Ingredients 
Sift together cake flour, baking soda, baking powder and salt.

Prepare Batter 
In the bowl of a stand mixer, on medium speed, whip butter for 1 minute.  Add in 1 ¾ cup granulated sugar, and beat for 5 minutes.  Add in vanilla and beat for 30 seconds.

Add egg yolks, and beat until just combined.  One at a time, add remaining eggs, beating until just combined in between each addition.

Add ⅓ of dry ingredients to bowl of stand mixer, and beat until just combined.  Add ½ of milk/sour cream mixture, and beat until just combined.

Add another ⅓ of dry ingredients, beating until just combined.

Add the last of the milk/sour cream mixture, again, beating until just combined.  Add the final ⅓ of dry ingredients and beat 1 minute.  Remove whisk attachment, and give a good stir with a silicone spatula.  If you want to add sprinkles to make a Funfetti Yellow Cake, stir in ¼ cup sprinkles now.

*If baking in high altitude, add an additional 2 ½ tbsp cake flour and ¼ tsp baking soda to batter.

Bake Cakes
Divide batter evenly among the two, 9″ pans you prepared earlier.  Tap pans on counter a couple times to remove air bubbles.

Bake for 25-28 minutes, or until golden brown around the edges, and a toothpick inserted into the center comes out clean.  If baking in high altitude, add an additional 5 minutes baking time.

Let Cool 
Remove cakes from oven and let cool, in the pan for 10-15 minutes.  Carefully remove cakes from pans, and let cool completely on a baking rack.  While cake is cooling, prepare frosting.

How To Make Chocolate Fudge Frosting

Gather Ingredients 
Gather, and measure out all of your ingredients before preparing frosting.  Having everything you need, already measured, and within arms reach, makes making frosting easy.

Melt Chocolate 
In a microwave safe bowl, melt chocolate with vanilla extract and corn syrup in 20 second increments, stirring in between each.

Prepare Dry Ingredients 
While chocolate is melting, sift together powdered sugar, salt and cocoa powder.

Make Frosting 
In the bowl of a stand mixer, beat butter on medium speed for 1 minute.

Add in melted chocolate, and continue whipping for 1 minute.

Add ½ of dry ingredients, and beat until just combined.  Add in cream or milk, and beat until just combined.  Add remaining ½ of dry ingredients, and beat, until light and fluffy – about 3 minutes.

*If frosting is too thick, add more milk, 1 tbsp at a time.

How To Decorate Cake

Place one baked, and cooled cake layer on serving plate or cake stand.  Add a generous spoonful of Chocolate Fudge Frosting over the top, and spread into an even layer. Add the second layer on top.

Frost the top and the sides of the cake.  Leave a little extra frosting in the bowl to pipe around the edges, if you want to be fancy like that.  I like to use an offset spatula to frost my cakes.  I use a silicone spatula to scoop the frosting onto the cake, and then I use the spatula to evenly spread it out.

Decorate the top and the sides with sprinkles.

*If you have a lazy-susan, place you cake plate or serving plate on it, and slowly turn the cake, as you frost, to make it even, and smooth.

Slice the cake, and serve!

CategoryDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Classic Yellow Cake
 1 cup butter, softened
 1 ¾ cups granulated sugar
 2 tsp vanilla
 3 eggs
 2 egg yolks
 2 ¼ cups cake flour
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup whole milk
 ½ cup sour cream
Chocolate Fudge Frosting
 1 cup butter, softened
 3 ¼ cups powdered sugar
 ¾ cup cocoa powder
 ½ cup chocolate chips
 1 tbsp corn syrup
 1 tsp vanilla extract
 ½ cup milk
 salt

Classic Yellow Cake
1

Preheat oven to 350 degrees. Grease two, 9" cake pans and line bottom with parchment paper rounds.

2

In a small bowl, whisk together milk, sour cream and 1 tsp vanilla extract.

3

Sift together flour, baking soda, salt and baking powder.

4

In the bowl of a stand mixer, or with a hand mixer, beat butter on medium speed for 1 minute, until light and fluffy. Add sugar, and beat for 5 minutes. Add vanilla and beat an additional 30 seconds.

5

Add egg yolks, and beat until just combined. One at a time, add remaining eggs, beating until just combined in between each addition.

6

Add ⅓ of dry ingredients to bowl of stand mixer, and beat until just combined. Add ½ of milk/sour cream mixture, and beat until just combined. Add another ⅓ of dry ingredients, beating until just combined. Add the last of the milk/sour cream mixture, again, beating until just combined.  Add the final ⅓ of dry ingredients and beat 1 minute.  Remove whisk attachment, and give a good stir with a silicone spatula.  If you want to add sprinkles to make a Funfetti Yellow Cake, stir in ¼ cup sprinkles now.

7

Divide batter evenly among the two, 9" pans you prepared earlier.  Tap pans on counter a couple times to remove air bubbles.  Bake for 25-28 minutes, or until golden brown around the edges, and a toothpick inserted into the center comes out clean.  If baking in high altitude, add an additional 5 minutes baking time.  

8

Remove cakes from oven and let cool, in the pan for 10-15 minutes.  Carefully remove cakes from pans, and let cool completely on a baking rack. 

Let cake cool completely before frosting.

Chocolate Fudge Frosting
9

In the bowl of a stand mixer, beat butter on medium speed for 1 minute.  

10

In a microwave safe bowl, melt chocolate with vanilla extract and corn syrup in 20 second increments, stirring in between each. 

11

While chocolate is melting, sift together powdered sugar, salt and cocoa powder. 

12

Add in melted chocolate, and continue whipping for 1 minute.

13

Add ½ of dry ingredients, and beat until just combined.  Add in cream or milk, and beat until just combined.  Add remaining ½ of dry ingredients, and beat, until light and fluffy - about 3 minutes.  

*If frosting is too thick, add more milk, 1 tbsp at a time.

14

Place one baked, and cooled cake layer on serving plate or cake stand.  Add a generous spoonful of Chocolate Fudge Frosting over the top, and spread into an even layer.  Add the second layer on top. 

Frost the top and the sides of the cake.  Leave a little extra frosting in the bowl to pipe around the edges, if you want to be fancy like that.  I like to use an offset spatula to frost my cakes.  I use a silicone spatula to scoop the frosting onto the cake, and then I use the spatula to evenly spread it out.  

Decorate the top and the sides with sprinkles.  

Ingredients

Classic Yellow Cake
 1 cup butter, softened
 1 ¾ cups granulated sugar
 2 tsp vanilla
 3 eggs
 2 egg yolks
 2 ¼ cups cake flour
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup whole milk
 ½ cup sour cream
Chocolate Fudge Frosting
 1 cup butter, softened
 3 ¼ cups powdered sugar
 ¾ cup cocoa powder
 ½ cup chocolate chips
 1 tbsp corn syrup
 1 tsp vanilla extract
 ½ cup milk
 salt

Directions

Classic Yellow Cake
1

Preheat oven to 350 degrees. Grease two, 9" cake pans and line bottom with parchment paper rounds.

2

In a small bowl, whisk together milk, sour cream and 1 tsp vanilla extract.

3

Sift together flour, baking soda, salt and baking powder.

4

In the bowl of a stand mixer, or with a hand mixer, beat butter on medium speed for 1 minute, until light and fluffy. Add sugar, and beat for 5 minutes. Add vanilla and beat an additional 30 seconds.

5

Add egg yolks, and beat until just combined. One at a time, add remaining eggs, beating until just combined in between each addition.

6

Add ⅓ of dry ingredients to bowl of stand mixer, and beat until just combined. Add ½ of milk/sour cream mixture, and beat until just combined. Add another ⅓ of dry ingredients, beating until just combined. Add the last of the milk/sour cream mixture, again, beating until just combined.  Add the final ⅓ of dry ingredients and beat 1 minute.  Remove whisk attachment, and give a good stir with a silicone spatula.  If you want to add sprinkles to make a Funfetti Yellow Cake, stir in ¼ cup sprinkles now.

7

Divide batter evenly among the two, 9" pans you prepared earlier.  Tap pans on counter a couple times to remove air bubbles.  Bake for 25-28 minutes, or until golden brown around the edges, and a toothpick inserted into the center comes out clean.  If baking in high altitude, add an additional 5 minutes baking time.  

8

Remove cakes from oven and let cool, in the pan for 10-15 minutes.  Carefully remove cakes from pans, and let cool completely on a baking rack. 

Let cake cool completely before frosting.

Chocolate Fudge Frosting
9

In the bowl of a stand mixer, beat butter on medium speed for 1 minute.  

10

In a microwave safe bowl, melt chocolate with vanilla extract and corn syrup in 20 second increments, stirring in between each. 

11

While chocolate is melting, sift together powdered sugar, salt and cocoa powder. 

12

Add in melted chocolate, and continue whipping for 1 minute.

13

Add ½ of dry ingredients, and beat until just combined.  Add in cream or milk, and beat until just combined.  Add remaining ½ of dry ingredients, and beat, until light and fluffy - about 3 minutes.  

*If frosting is too thick, add more milk, 1 tbsp at a time.

14

Place one baked, and cooled cake layer on serving plate or cake stand.  Add a generous spoonful of Chocolate Fudge Frosting over the top, and spread into an even layer.  Add the second layer on top. 

Frost the top and the sides of the cake.  Leave a little extra frosting in the bowl to pipe around the edges, if you want to be fancy like that.  I like to use an offset spatula to frost my cakes.  I use a silicone spatula to scoop the frosting onto the cake, and then I use the spatula to evenly spread it out.  

Decorate the top and the sides with sprinkles.  

Classic Yellow Cake with Chocolate Fudge Frosting

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