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
Scale
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.
