Check out this AMAZING HOMEMADE YELLOW CAKE with CHOCOLATE FROSTING! I put in a lot of effort to make it perfect, and there’s a special ingredient that makes it extra awesome!
Yellow Birthday Cake with Milk Chocolate Frosting
Servings 16
Ingredients
- 4 Large Eggs
- 2/3 cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter softened, and cut into cubes
- 2 Tablespoons Oil
- 1/3 cup Instant Vanilla Pudding Mix
For the Chocolate Buttercream Frosting:
- 1 1/2 cups Butter softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- 1/3 cup Half and Half or Milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together eggs, milk (or buttermilk), and vanilla.
- In a standing mixer, mix flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time, until it looks like coarse crumbs.
- Add half of the egg-milk mixture and oil, beat until the batter is light and fluffy.
- Add the remaining egg-milk mixture, vanilla pudding, and mix until just combined.
- Scrape the sides of the bowl with a spatula.
- Spread the batter into greased 8 or 9-inch cake pans and smooth the tops with a spatula.
- Bake for 16-22 minutes, depending on the pan depth. Thinner layers cook for less time.
- Let the cakes cool, run a knife around the edge, flip over, and frost with milk chocolate frosting.
For the Chocolate Buttercream Frosting:
- In a mixing bowl, cream together butter, cocoa, powdered sugar, and cream until light and fluffy. Adjust consistency with more cream or milk if needed.
- Once the cake has cooled and been removed from pans, frost each layer with the chocolate buttercream frosting.
- Top with chocolate shavings, chocolate chips, sprinkles, M&M’s, or anything your heart desires.
Notes
- This recipe makes two 9-inch cake layers or three 8-inch cake layers. Thinner layers will cook for less time.
- The baked good gets even better the next day if covered. Enjoy!