Get ready to fall head over heels for The BEST Yellow Cake with Chocolate Buttercream Frosting Recipe, a delightful combination that brings together a moist, tender yellow cake and a rich, creamy chocolate buttercream that simply melts in your mouth. This cake is the ultimate crowd-pleaser, perfect for birthdays, celebrations, or just treating yourself on an ordinary day. Its balance of classic flavors, fluffy texture, and luscious frosting makes it a timeless dessert that you’ll want to make again and again.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together to create a cake with incredible flavor, texture, and color. Each component plays an important role in achieving that perfect moistness and that deeply satisfying frosting texture you crave.
- Yellow cake mix: The base of your cake providing a reliable structure and classic yellow cake flavor.
- Jello instant vanilla pudding mix: Adds extra moistness and richness to the cake’s crumb.
- Sour cream: Contributes tanginess and helps keep your cake tender.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Eggs: Provide structure and richness, making the cake fluffy yet sturdy.
- Milk: Balances the batter’s consistency and adds creaminess.
- Vanilla extract: Enhances the cake’s flavor with warm, sweet notes.
- Butter (room temperature): The foundation for the buttercream, delivering silky smoothness.
- Semi-sweet chocolate chips: Melted and cooled to create a luscious chocolate flavor in the frosting.
- Powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
- Heavy cream or whole milk: Adds creaminess and helps achieve the ideal frosting texture.
- Pure vanilla extract: Enhances the chocolate buttercream’s complexity.
How to Make The BEST Yellow Cake with Chocolate Buttercream Frosting Recipe
Step 1: Prepare Your Oven and Cake Pans
Start by preheating your oven to 350ºF, ensuring it’s hot enough for a nice, even bake. Grease and flour your cake pans to prevent the cake from sticking and allow for easy removal once baked.
Step 2: Mix the Cake Batter
In a very large bowl, combine the yellow cake mix, Jello instant vanilla pudding mix, sour cream, vegetable oil, eggs, milk, and vanilla. This batter will be thick and luscious, hinting at the moist cake to come. Mix thoroughly until everything is well combined but be careful not to overmix.
Step 3: Bake Your Cake
Pour the thick batter into your prepared cake pans and place them in the oven. Follow the baking times suggested on your cake mix box as a guideline. After the minimum time has passed, test doneness by inserting a toothpick into the center of the cake. If it comes out clean, your cake is ready; if not, check every 5 minutes to avoid overbaking.
Step 4: Cool Before Frosting
Allow the cakes to cool completely in their pans for about 10-15 minutes, then transfer them to a wire rack. This step is crucial for a smooth frosting process and prevents your buttercream from melting prematurely.
Step 5: Make the BEST Chocolate Buttercream Frosting
In an electric mixer fitted with the paddle attachment, cream the room temperature butter for 2 to 3 minutes until it’s smooth and fluffy. Slowly add the melted and cooled chocolate chips, powdered sugar, heavy cream, and vanilla extract while mixing on low speed. Continue mixing until the frosting is light and fluffy. Adjust texture by adding more powdered sugar if too thin, or more cream if too thick.
Step 6: Frost Your Cake
Spread a generous layer of your chocolate buttercream on the first cake layer, then stack the second layer on top. Continue frosting the top and sides of your cake with beautiful, even strokes or get creative with piping. This final touch seals in all the moistness and adds that irresistible chocolatey finish.
How to Serve The BEST Yellow Cake with Chocolate Buttercream Frosting Recipe
Garnishes
To elevate this already delicious cake, consider adding fresh berries, chocolate shavings, or a sprinkle of crushed nuts on top. These garnishes add a pop of color and an exciting texture contrast that complements the smooth, creamy frosting beautifully.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Fresh fruit or a light espresso also pairs wonderfully, balancing the cake’s richness with refreshing brightness.
Creative Ways to Present
For parties or gatherings, cut the cake into smaller squares and serve on decorative platters. You can also layer the cake in a trifle bowl with whipped cream and fruit to switch up the presentation while keeping all those classic flavors.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep the cake fresh and the frosting creamy.
Freezing
You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
If you prefer served cake slightly warm, microwave slices in 10-second intervals until just warmed through; avoid overheating to keep the buttercream from melting.
FAQs
Can I make this cake from scratch without a mix?
Absolutely! While this recipe uses yellow cake mix for convenience, you can substitute with your favorite scratch yellow cake recipe. Just make sure to include the vanilla pudding mix for that signature moisture and texture.
How do I prevent my chocolate buttercream from being too runny?
Chilling your melted chocolate before adding it to the butter helps keep the frosting stable. Also, adjust the powdered sugar and cream quantities carefully until you reach your desired consistency.
Can I use a different type of chocolate for the frosting?
Yes! Semi-sweet chocolate is great, but you can experiment with dark chocolate for a richer flavor or milk chocolate for a sweeter, creamier frosting.
Is this cake suitable for kids’ birthdays?
Definitely! The bright yellow cake and chocolate buttercream make a fun, classic choice that kids everywhere adore. Plus, the recipe is easy to double or triple for larger parties.
How long does it take to make the entire cake from start to finish?
The entire process, including baking and frosting, takes about 35 minutes active time plus cooling. It’s a quick yet rewarding recipe to whip up whenever the cake craving strikes.
Final Thoughts
Now that you know how to create The BEST Yellow Cake with Chocolate Buttercream Frosting Recipe, I encourage you to roll up your sleeves and try it out. It’s one of those recipes that never fails to impress, whether for a special occasion or a spontaneous sweet treat at home. Once you taste that perfect balance of moist cake and creamy chocolate frosting, you’ll see why this recipe is truly one to keep in your baking repertoire forever.
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The BEST Yellow Cake with Chocolate Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Yellow Cake paired with a decadent Chocolate Buttercream Frosting is a timeless favorite perfect for any celebration. The cake is moist and tender, enhanced with instant vanilla pudding for extra softness, while the rich chocolate buttercream adds a creamy, luscious finish that melts in your mouth.
Ingredients
Yellow Cake
- 1 box yellow cake mix
- 1 (3.9-oz) package Jello instant vanilla pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup milk
- 1 tsp vanilla extract
Chocolate Buttercream Frosting
- 1 cup butter, room temperature
- 1 (12-oz) bag semi-sweet chocolate chips, melted and cooled
- 5 cups powdered sugar (may need a little more)
- ½ cup heavy cream or whole milk
- 2 tsp pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease and flour the cake pans to ensure the cake does not stick during baking.
- Mix Cake Batter: In a very large bowl, thoroughly mix together the yellow cake mix, instant vanilla pudding mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. The batter will be thick and rich.
- Pour Batter and Bake: Pour the prepared batter evenly into the greased cake pans. Bake according to the time specified on the cake mix box, usually around 25-35 minutes. Perform the toothpick test after the minimum baking time; if it comes out clean, the cake is done. If not, check every 5 minutes until fully baked.
- Cool the Cake: Remove the cakes from the oven and allow them to cool completely in the pans for 10-15 minutes. Then transfer them to a wire rack to cool fully before frosting.
- Prepare Chocolate Buttercream: In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter for 2 to 3 minutes until smooth and creamy.
- Add Frosting Ingredients: With the mixer on low speed, gradually add the melted and cooled semi-sweet chocolate chips, powdered sugar, heavy cream (or whole milk), and vanilla extract to the creamed butter. Continue to mix until the frosting is light, fluffy, and well combined.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more heavy cream or milk, one tablespoon at a time. If it’s too thin, gradually add more powdered sugar until you reach the desired spreading consistency.
- Frost the Cake: Once the cakes are completely cooled, generously frost them with the chocolate buttercream. Assemble layers if baking multiple cakes and decorate as desired.
Notes
- Using instant vanilla pudding mix in the cake batter adds moisture and a tender crumb.
- Ensure the chocolate chips are fully melted and cooled slightly before adding to the butter to avoid melting the butter.
- For best results, use room temperature butter for the frosting to achieve a smooth, creamy texture.
- Store the cake covered at room temperature for 2 days or refrigerate up to 5 days.
- This recipe works well with multiple layers for special occasions.
- You can substitute vegetable oil with canola oil for a lighter taste.
