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5 from 2 votes

Classic Yellow Cake with Chocolate Frosting

This yellow cake made from scratch is a wonderful replacement if you prefer not to use a box mix.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Cuisine: American
Keyword: cake, cake mix, homemade cake mix, master mix
Servings: 12 servings
Calories: 570kcal



  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter
  • 3/4 cup milk
  • 3 large eggs
  • 1 large egg yolk
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract

Chocolate Frosting

  • 6 ounces good-quality semisweet chocolate chopped
  • 6 tablespoons unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.
  • Combine all cake ingredients at once in your mixer’s bowl. Run mixer on low speed with paddle attachment until combined, about 30 seconds. Increase speed to medium and beat for 5 minutes. Scrape side of bowl halfway through.
  • Allow the batter to rest in the bowl for a few minutes, then run a butter knife through the batter to remove any air bubbles. Pour batter into prepared cake pans and bake for 22-32 minutes, or until cake tester comes out clean and top springs back to your touch.
  • Cool in pan on wire rack for 10 minutes then remove from pans and cool completely.

For the frosting:

  • Melt the chopped chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Cool.
  • Place powdered sugar into the food processor and blitz to remove lumps. Add remaining frosting ingredients and process until smooth.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly, leaving about 1/2? from the edges. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake. Spread the sides of the cake smooth then spread the frosting on top in a swirly, textured way.
  • Hint: For my swirled top, I hold the icing spatula over the top outside edge and turn the plate as I go, working my way into the center.


Saturated fat: 17.2 g Unsaturated fat: 10.2 Carbohydrates: 91.9 g Sugar: 64 g Fiber: 1.8 g Protein: 7.7 g Cholesterol: 157.6 mg


Serving: 1slice | Calories: 570kcal | Carbohydrates: 77g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 233mg | Potassium: 244mg | Fiber: 1g | Sugar: 57g | Vitamin A: 14.3% | Vitamin C: 0.1% | Calcium: 9.1% | Iron: 8%