Yellow Cake with Chocolate Icing: The Perfect Classic Dessert

Have you ever craved a dessert that's both nostalgic and utterly satisfying? There's something magical about biting into a slice of homemade yellow cake with chocolate icing that store-bought versions simply can't replicate. Making this timeless treat at home allows you to control the quality of ingredients, adjust sweetness levels, and create a moist, fluffy cake that melts in your mouth. Whether you're celebrating a birthday, hosting a family gathering, or simply treating yourself, this classic combination delivers pure comfort. The golden, buttery cake paired with rich, velvety chocolate frosting creates a flavor harmony that has delighted dessert lovers for generations. Plus, when you explore various chocolate frosting recipes, you'll discover endless possibilities to customize this beloved cake to your exact preferences.

Ingredients List

    • 2 ½ cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 ¾ cups granulated sugar
    • ¾ cup unsalted butter, softened
    • 4 large eggs, room temperature
    • 1 cup whole milk, room temperature
    • 2 teaspoons pure vanilla extract

For the Chocolate Frosting:

    • 1 cup unsalted butter, softened
    • 3 ½ cups powdered sugar
    • ½ cup unsweetened cocoa powder
    • ⅓ cup heavy cream
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt
    • Optional: 2 tablespoons espresso powder for deeper chocolate flavor

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes (plus cooling time)

This recipe requires about an hour of active work, though you'll need to factor in cooling time before frosting. The cake layers must cool completely (approximately 1-2 hours) to prevent the frosting from melting.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper. Lightly dust with flour and tap out excess. This double protection prevents sticking and ensures clean cake removal.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. Sifting these ingredients creates a lighter crumb structure and eliminates lumps that could create dense spots in your finished cake.

Step 3: Cream Butter and Sugar Using a stand mixer or hand mixer, beat softened butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This aeration step is crucial for achieving the signature light texture of yellow cake with chocolate icing. The mixture should nearly double in volume.

Step 4: Add Eggs Add eggs one at a time, beating well after each addition. Allow each egg to fully incorporate before adding the next. This gradual process creates a stable emulsion that holds air bubbles.

Step 5: Alternate Wet and Dry With mixer on low speed, add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix just until combined after each addition. Overmixing develops gluten, creating a tough cake.

Step 6: Add Vanilla and Bake Stir in vanilla extract. Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Rushing this step is the biggest mistake home bakers make.

Step 8: Prepare Frosting While cakes cool, beat softened butter until creamy (2 minutes). Sift together powdered sugar and cocoa powder. Add to butter alternately with cream, beating on low then increasing to medium-high. Add vanilla and salt, beating until light and fluffy (3-4 minutes). Many chocolate frosting recipes call for this whipping method to create maximum volume and silky texture.

Step 9: Assemble and Frost Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly across the top. Place second layer on top. Apply a thin "crumb coat" of frosting over entire cake, then refrigerate 15 minutes. Apply remaining frosting generously, smoothing with an offset spatula.

Nutritional Information

Per serving (serves 12):

    • Calories: 520
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 27g
    • Fiber: 2g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Dietary Adaptations: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Dairy-free bakers can use plant-based butter and oat milk with excellent results. To reduce sugar, decrease granulated sugar to 1 ½ cups and use sugar-free powdered sweetener in frosting.

Flavor Variations: Transform this classic by adding lemon zest to the batter for citrus notes, or fold in ½ cup mini chocolate chips. For the frosting, try adding peanut butter, mint extract, or orange zest.

Meal Prep Strategy: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Make frosting 3 days ahead and store refrigerated; bring to room temperature and re-whip before using.

Altitude Adjustments: At high altitudes (above 3,000 feet), reduce baking powder to 2 teaspoons, increase flour by 2 tablespoons, and add 2 tablespoons extra liquid.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs, butter, and milk create a smooth batter. Cold ingredients don't emulsify properly, resulting in a dense, uneven crumb. Set ingredients out 1-2 hours before baking.

Overmixing the Batter: Once you add flour, mix only until ingredients are just combined. Overmixing develops gluten strands that make cake tough and chewy instead of tender.

Opening Oven Door Too Early: Resist checking cakes before 25 minutes. Temperature fluctuations cause cakes to sink in the middle. Use your oven light to monitor progress.

Frosting Warm Cake: Applying frosting to warm cake causes melting, sliding, and a messy presentation. Always wait until cakes reach room temperature, or refrigerate for 30 minutes if you're short on time.

Uneven Cake Layers: Use a kitchen scale to divide batter equally, or measure with a liquid measuring cup. Uneven layers create a lopsided final cake.

Storage / Leftovers Tips

Store your finished yellow cake with chocolate icing at room temperature under a cake dome for up to 2 days, or refrigerate for up to 5 days. The frosting firms up when chilled, so bring slices to room temperature 30 minutes before serving for best flavor and texture.

For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Frosted cake can be frozen for 1 month—freeze uncovered until firm, then wrap carefully. Thaw overnight in the refrigerator.

Leftover frosting keeps refrigerated in an airtight container for 1 week or frozen for 3 months. When experimenting with different chocolate frosting recipes, you'll appreciate having extra on hand for cupcakes, cookies, or brownies.

To refresh refrigerated cake, let it come to room temperature, or microwave individual slices for 10-15 seconds. The buttercream softens beautifully, recreating that fresh-baked experience even days later.