epicurious4.1
Super-Moist Yellow Cake With Rich Chocolate Frosting
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
👥 9 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 30 min👤 Genevieve Yam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●spatula
- ●knife
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about ⏱️ 30 seconds.
(345 g) cake flour3 cups. baking powder1 Tbsp(440 g) powdered sugar4 cups. baking soda1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
3
With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about ⏱️ 3 minutes.
4
Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about ⏱️ 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
(345 g) cake flour3 cupslarge eggs, room temperature4(440 g) powdered sugar4 cupslarge egg yolks, room temperature2½ cups buttermilk, room temperature1½ cups (126 g) unsweetened Dutch-process cocoa powder1½ cups (3 sticks) unsalted butter, room temperature1. vanilla extract1 Tbsp
5
Bake cakes until tops are golden and spring back when gently pressed, 30–⏱️ 35 minutes. Transfer pans to a wire rack and let cakes cool in pans ⏱️ 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about ⏱️ 1 hour.
6
Frosting and assembly
7
While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about ⏱️ 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1–2 Tbsp.) until it reaches a spreadable consistency.
(345 g) cake flour3 cups½ cups buttermilk, room temperature1(440 g) powdered sugar4 cups½ cups (126 g) unsweetened Dutch-process cocoa powder1½ cups (3 sticks) unsalted butter, room temperature1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
8
Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top. Editor’s note: Head this way for more of our best birthday cake recipes →
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