She Strengthens

Celebrate with a Classic: Yellow Cake with Chocolate Frosting

A traditional yellow cake with rich chocolate frosting is the epitome of birthday celebrations. While box mixes may seem convenient, making it from scratch is just as easy and rewarding. This recipe combines tender cake with a velvety, slightly bitter chocolate frosting for a timeless treat.

Before You Begin

Make sure to prepare the Bittersweet Chocolate Frosting before starting on the cake. If you don’t have two 8-inch cake pans, you can use a single 13-by-9-inch pan instead. Simply adjust the baking time accordingly.

A Delicious Combination

This recipe yields a stunning double-layer 8-inch cake that serves 10 to 12 people. With a total preparation time of 3 hours and 15 minutes, it’s definitely worth the effort.

Gather Your Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large egg yolks
• 3 large eggs
• 1 cup whole milk
• 2 recipes Bittersweet Chocolate Frosting

Let’s Get Started!

1. Preheat and Prepare
   Heat your oven to 350°F and position the rack in the middle. Butter and flour two 8-inch cake pans, then tap out any excess flour. Set them aside.

2. Mix and Whisk
   Combine flour, baking powder, salt, and baking soda in a small bowl. Whisk to aerate and break up any lumps. Set aside.

3. Creamy Butter and Sugar
   Place butter in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue beating for another 5 minutes.

4. Egg-cellent Addition
   Add yolks one at a time, allowing each to fully incorporate before adding the next. Stop the mixer and scrape down the sides of the bowl and paddle. Repeat with whole eggs, adding 1 minute between each addition.

5. Flour and Milk Alternation
   Add 1/3 of the flour mixture, then turn the mixer to low speed. Mix until the flour is just incorporated. Add 1/2 of the milk, and mix until just combined. Continue alternating between flour and milk until all ingredients are smooth and well combined.

6. Bake and Cool
   Divide the batter evenly between the prepared pans. Bake until the cake edges slightly pull away from the pans and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes. Let cool on a wire rack for 10 to 15 minutes before running a knife around the perimeter and turning out onto the rack to cool completely.

7. Frosting and Assembly
   Place a cake layer on an 8-inch cardboard round, tart-pan bottom, or cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and spread another 1/3 of the frosting over the top and sides of the whole cake. Refrigerate until the frosting is set, about 15 minutes. Remove and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Serve and enjoy!