Indulge in the richness of traditional yellow butter cake, a timeless, dessert! This cake features a moist, velvety texture and a subtle tang from real butter, perfectly balanced by a delicate sweetness. Covered with a silky chocolate frosting it’s sure to please any cake lover! With just a few simple ingredients, this yellow butter cake with chocolate frosting will be yours to enjoy!
What is yellow butter cake?
Yellow cake is no different than vanilla cake. This recipe calls for extra egg yolks to give it that classic yellow color. And to take it up a notch, we are also using real butter and butter flavoring to give it a signature tangy, buttery flavor. Yellow cake can also achieve its color by using yellow food coloring.
How to make yellow butter cake with chocolate frosting
For this recipe, we will be using the reverse creaming method to make our cake. This method involves coating the dry ingredients in softened butter in order to slow down the gluten development, resulting in a softer, lighter crumb. Once the cakes are baked, we make a chocolate buttercream frosting that is super silky from the added corn syrup.
How I came up with this recipe
I used to have a home baking business, and yellow cake was one of my most popular sellers! Customers loved it because they didn’t know where the rich flavor in the yellow cake was coming from. Instead of making regular yellow cake, which is just a yellow vanilla cake I added butter and butter flavoring to my cake to give it my signature tang. I also used this recipe for another one of my best sellers which was marble cake.
My tips for success
- Use cake flour for this recipe. Cake flour has a lower protein and gluten content making it perfect for baking a moist cake!
- Measure your flour correctly. Never dig your measuring cup into the flour. Instead use a scooper to add the flour into the measuring cup, then scrape off the excess. For the best accuracy use a food scale. I’ve included both cup and weight measurements in my recipe to help you!
3. Ingredient temperatures matter. The butter should be softened, the eggs should be room temperature, and the liquid ingredients should be warm. See the full recipe below for complete details!
4. Use butter, not margarine. Real butter only contains one ingredient, two if it contains salt. And that is cream. Margarine has many ingredients including water, oil, salt, etc. The two do not melt the same and the water and the margarine separates when melted resulting in a gooey cake. Just check the package ingredients if you are unsure if it is butter or not.
Why you will love this recipe
My yellow butter cake with chocolate frosting recipe is fool-proof. I have made this cake quite a few times and it’s always a hit! Its texture is soft and tender, and the flavor is sweet and buttery. The simplicity of my chocolate buttercream frosting ties it all together. This recipe was a staple in my home baking business and I’m sure it will be a staple in your kitchen!
Love to bake?
Try some of my other delicious baked goodies!
Yellow Butter Cake with Chocolate Frosting!
Course: DessertCuisine: AmericanDifficulty: Moderate12
servings30
minutes35
minutesThis cake features a moist, velvety texture and a subtle tang from real butter, perfectly balanced by a delicate sweetness. Covered with a silky chocolate frosting it’s sure to please any cake, lover! With just a few simple ingredients, this yellow butter cake with chocolate frosting will be yours to enjoy!
Ingredients
- Yellow butter cake
3 1/4 cup (364 grams) cake flour
1 3/4 cup (364 grams) granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
2 sticks salted butter, softened
1 1/4 cup half & half, divided
1/2 cup vegetable oil
2 large eggs + 2 egg yolks
1 tablespoon vanilla extract
1 tablespoon butter flavoring
- Chocolate frosting
3 sticks salted butter, softened
16 ounces powdered sugar
3/4 cup unsweetened cocoa powder
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
2 tablespoons corn syrup
Directions
- Measure the dry ingredients- flour, sugar, baking powder, baking soda, and salt into a stand mixer bowl and mix on low speed to combine.
- Cut the softened butter into tablespoons then add all of it to the flour mixture. Mix on low speed until the mixture is crumbly, like wet sand.
- In a small bowl, add 1/2 cup of cold half & half and warm in the microwave for 30 seconds. It should warm, not hot. Pour the oil into the warm half & half.
- Scrape down the bowl of the flour mixture then pour in the half & half and oil mixture. Mix until evenly combined, about 2 minutes.
- Whisk the 2 whole eggs and 2 egg yolks in a medium bowl. Then warm 3/4 cup half & half in the microwave for 30 seconds. Next, pour the warmed half & half into the eggs and stir to combine.
- Scrape down the cake mixture bowl again then pour in the egg mixture, vanilla extract, and butter extract. Mix on medium speed until smooth. About 60 seconds.
- Preheat your oven to 325 degrees Fahrenheit.
- Grease three 8-inch round baking pans and evenly divide the batter into each one.
- Place the cakes into the oven for 35 minutes.
- To make the frosting, add butter to stand mixer and beat until light and fluffy.
- Next, add in the powdered sugar and cocoa powder. Mix until fully incorporated.
- Finally pour in the heavy cream, corn syrup, and vanilla extract. Mix until frosting is fluffy.
- Allow the cakes to cool then assemble with frosting!
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