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Yellow Cake with Chocolate Buttercream

🍰 Yellow Cake with Chocolate Buttercream

Fluffy, buttery yellow cake layers slathered with rich, creamy chocolate buttercream—this classic dessert never goes out of style. Perfect for birthdays, celebrations, or a cozy weekend bake.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert, Celebration Cake
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula or cake knife
  • Sifter (optional but recommended)

Ingredients
  

For the Yellow Cake:

  • 2 ½ cups 315g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 226g unsalted butter, softened
  • 1 Âľ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup 240ml buttermilk, room temperature

For the Chocolate Buttercream:

  • 1 cup 226g unsalted butter, softened
  • 3 ½ cups 420g powdered sugar, sifted
  • Âľ cup 60g unsweetened cocoa powder, sifted
  • ÂĽ cup 60ml heavy cream or milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

For the Cake:

  • Prep Pans & Oven:
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
  • Dry Ingredients:
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream Butter & Sugar:
  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy (3–4 minutes).
  • Add Eggs & Vanilla:
  • Beat in the eggs one at a time, scraping down sides between additions. Stir in vanilla.
  • Alternate Mixing:
  • With the mixer on low, add dry ingredients in 3 parts, alternating with buttermilk in 2 parts (begin and end with flour). Mix until just combined.
  • Bake:
  • Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean from the center.
  • Cool:
  • Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.

For the Chocolate Buttercream:

  • Beat Butter:
  • In a large bowl, beat butter until smooth and creamy (2 minutes).
  • Add Cocoa & Sugar:
  • Gradually beat in cocoa powder and powdered sugar, 1 cup at a time, alternating with splashes of cream.
  • Flavor & Texture:
  • Add vanilla and a pinch of salt. Beat until fluffy and spreadable. Add more cream if needed for desired consistency.

Notes

Make sure all ingredients (especially butter, eggs, and buttermilk) are room temperature for best texture.
Don’t overmix the batter—just combine until incorporated.
Sift cocoa powder and powdered sugar for the silkiest frosting.
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