Classic Yellow Cake with Chocolate Fudge Frosting

Classic Yellow Cake with Chocolate Fudge Frosting

Course: Dessert

Cuisine: American

Keyword: yellow cake with fudge frosting

Prep Time: 45

Cook Time: 35

Total Time: 1 20

Servings: slices

Calories: 785kcal

Author: Kara @I Scream for Buttercream

This classic yellow cake with chocolate fudge frosting is a tender and buttery cake that's covered with a rich, creamy chocolate fudge frosting.

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US Customary - Metric

Ingredients

For the Cake:

2 ½ cups cake flour (see FAQ section in post for substitute)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (or sour milk, see FAQ section)
¼ cup vegetable oil
2 teaspoon vanilla extract
1 cup unsalted butter, room temperature
1 ¾ cup sugar
2 whole eggs
2 egg yolks only

For the Fudge Frosting:

1 cup unsalted butter, room temperature
2 cups unsweetened cocoa powder ( (I used Hershey's cocoa powder)
6 cups confectioner's sugar
1 pinch salt
1 teaspoon vanilla extract
½ cup milk (may need up to 1-2 more tablespoons)

Instructions

For the Cake:

Preheat oven to 350 degrees F.
Grease and flour two 8" round cake pans.
In a bowl, add the cake flour, baking powder, baking soda and salt. Whisk and set aside.
In another bowl, add the buttermilk, oil and vanilla. Whisk well and set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer set on medium-high for several minutes until light and fluffy.
Add the whole eggs, one at a time, mixing on medium just until combined after each addition.
Next add in the egg yolks and mix on medium just until combined.
Now alternate adding in the dry and liquid mixtures.( Add in a third of the dry mixture and mix on medium just until combined. Add in half of the liquid mixture and mix on medium just until combined. Add in another third of the dry mixture and mix on medium just until combined. Add in the other half of the liquid and mix on medium just until combined, then finally the last third of the flour mixture and mix only until combined.)
Be very careful not to mix too long after each addition or this will make your cake very dense. Only mix until the ingredients are incorporated.
Scrape down the sides of the bowl and mix again on medium just for about 10 seconds or until everything is well combined. Be really careful not to over-mix the batter.
Pour into two greased and floured 8" round pans and spread evenly.
Bake at 350 for about 35 minutes.
Test for doneness with a toothpick. There should be some light crumbs on the toothpick, but nothing liquid. Be careful not to overbake this cake or it could come out dry. The tootphick does not have to come out clean. It should have some moist crumbs on it, but no raw batter.
Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn out of the pans and directly onto the racks and cool completely before adding the fudge frosting.

For the Fudge Frosting:

In a saucepan, melt the butter and cocoa over low-medium heat. The mixture will be thick. Keep stirring until all is melted, smooth and creamy.
Add the butter and cocoa mixture to a large mixing bowl.
Add three cups confectioners sugar plus about ¼ cup of milk and the salt and mix with an electric mixer on medium speed until well combined. It will be thick.
Add the last three cups of confectioners sugar plus the rest of the milk and vanilla and mix on medium until well combined.
Check the consistency. If too thick, add in another tablespoon or two of milk at a time and mix well until desired consistency is reached. If too thin, add another cup of confectioners sugar and mix until smooth.
Spread onto cooled cake or pipe onto cupcakes.

Notes

UPDATE: I've recently updated this recipe and completely revamped the fudge frosting. It now comes out deliciously fudgy and has the right consistency every single time. I hope you enjoy!

This cake can be stored, covered well, at room temperature for about a day, then can be covered well and stored in the refrigerator for another 4 days or so. To serve, let the cake come to room temperature.

Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about substitutions and making this cake into cupcakes or a 13x9 inch pan.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition