One Layer Yellow Cake with Chocolate Frosting
This One Layer Yellow Cake with Chocolate Frosting is a moist, tender classic topped with rich, creamy chocolate frosting—perfect for any celebration or sweet treat!
Servings: 8 servings
Ingredients
- 4 large eggs
- 2 large egg yolks
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 8 tablespoons butter softened
- ½ cup vegetable oil
For the Chocolate Frosting
- ½ cup butter softened
- 1/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk add gradually
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper for easy release.
- In a large mixing bowl, combine 4 large eggs, 2 large egg yolks, 1 cup of buttermilk, and 1 tablespoon of vanilla extract. Whisk until well blended.
- In another bowl, whisk together 2 ½ cups of cake flour, 1 ½ cups of sugar, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of table salt until evenly combined.
- In a large bowl, beat 8 tablespoons of softened butter with ½ cup of vegetable oil using an electric mixer until light and fluffy.
- Gradually add the dry mixture to the butter and oil mixture, alternating with the wet ingredients. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- To make the chocolate frosting, combine ½ cup softened butter, 1/3 cup cocoa powder, and 3 cups powdered sugar in a bowl. Gradually add 1/3 cup milk until desired consistency is reached. Mix until smooth and creamy.
- Once the cake is completely cool, place it on a serving platter and spread the chocolate frosting evenly over the top using an offset spatula. Let frosting spill over sides for a rustic look if desired.
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- 9-inch round cake pan
- Offset Spatula
- Cooling Rack
Notes
- Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
- Use all-purpose flour instead of cake flour, but reduce amount slightly to avoid dense texture.
- Store cake at room temperature up to 3 days or refrigerate up to a week; freeze unfrosted cake up to 3 months.