Classic Yellow Butter Cake With Chocolate Fudge Frosting

Why You’ll Love This Recipe

• Classic yellow butter cake flavor with extra egg yolks for a rich color and tender crumb.
• Thick, glossy chocolate fudge frosting made from real melted chocolate and cream.
• Foolproof technique: creaming method and alternating additions for a soft, even crumb.
• Perfect for birthdays and celebrations—timeless looks and flavors.

Grocery List

• Produce: Optional fresh berries for serving
• Dairy: Unsalted butter, large eggs, heavy cream, whole milk, sour cream
• Pantry: Cake flour, granulated sugar, powdered sugar, unsweetened cocoa powder, semisweet chocolate bars, baking powder, baking soda, fine sea salt, vanilla extract, nonstick baking spray or oil + flour, parchment rounds, optional sprinkles

Full Ingredients

Yellow Butter Cake (Two 9-inch layers)

• 2 1/2 cups (300 g) cake flour, spooned and leveled
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter, softened to cool room temperature
• 1 3/4 cups (350 g) granulated sugar
• 2 large eggs, room temperature
• 4 large egg yolks, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup (120 g) full-fat sour cream, room temperature
• 3/4 cup (180 ml) whole milk, room temperature

Chocolate Fudge Frosting

• 8 oz (226 g) semisweet chocolate, finely chopped (use bars, not chips)
• 3/4 cup (180 ml) heavy cream
• 12 tbsp (170 g) unsalted butter, softened
• 1/2 cup (50 g) unsweetened cocoa powder (Dutch-process or natural)
• 2 3/4 cups (330 g) powdered sugar, sifted
• 2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• Optional: 1 tbsp light corn syrup for extra gloss

Optional Garnish

• Chocolate shavings, rainbow sprinkles, or fresh berries

Step-by-Step Instructions

Step 1: Prep the pans and heat the oven

Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, and lightly flour the sides (or use baking spray with flour). For extra-even layers, wrap the pans with cake strips, if you have them.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. Keeping leaveners evenly dispersed helps the cake rise evenly.

Step 3: Cream butter and sugar

In a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, 3 to 4 minutes. Proper creaming incorporates air for a tender, fine crumb.

Step 4: Add eggs, yolks, and vanilla

Beat in the eggs and egg yolks one at a time, scraping the bowl as needed. Mix in the vanilla. The batter should look silky and emulsified. If it appears curdled, it will come together when dry ingredients are added.

Step 5: Alternate dry and wet

Stir together the sour cream and milk in a measuring cup. On low speed, add the dry ingredients in three additions, alternating with the milk mixture in two additions (dry, wet, dry, wet, dry). Mix just until the last streak of flour disappears. Overmixing develops gluten and makes cake tough.

Step 6: Bake the layers

Divide the batter evenly between the prepared pans (use a scale for precision). Smooth the tops and tap each pan once on the counter to release big air bubbles. Bake 25 to 28 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs (or 203–206°F/95–97°C internal). Cool in pans 10 minutes, then invert onto a rack, peel off parchment, and cool completely, about 1 hour.

Step 7: Make the chocolate fudge frosting

Place chopped chocolate in a heat-safe bowl. Heat cream in a small saucepan until steaming with small bubbles at the edges; do not boil. Pour over chocolate, let stand 2 minutes, then whisk until smooth and glossy. Whisk in vanilla and salt. Transfer to a mixer bowl and cool 5 to 10 minutes until just warm. Add softened butter, cocoa powder, and powdered sugar. Beat on low to combine, then medium-high until thick, satiny, and spreadable, 2 to 3 minutes. If too thick, add 1 to 2 tsp warm cream; if too soft, chill 10 minutes. For extra shine, beat in the corn syrup.

Step 8: Assemble and frost

Level any domed tops with a serrated knife. Place one layer on a stand, cut-side up. Spread about 1 cup frosting over the top, edge to edge. Add the second layer, cut-side down. Apply a thin crumb coat over the whole cake and chill 15 minutes. Finish with a thick, swirled layer of fudge frosting. Garnish with chocolate shavings, sprinkles, or berries if you like. Slice with a warm, dry knife for clean layers.

Pro Tips

• Room temperature ingredients mix more evenly and create a fine, tender crumb.
• Weigh flour for best results; too much flour leads to a dense cake. If using cups, spoon and level.
• Stop mixing as soon as the flour disappears to avoid a tough texture.
• Use bar chocolate, not chips, for the frosting—bars melt smoother and set more fudgy.
• For ultra-flat layers, use cake strips and rotate pans halfway through baking.

Variations

• 9×13-inch sheet cake: Bake in a greased and lined pan at 350°F (177°C) for 30 to 35 minutes. Cool and frost right in the pan.
• Cupcakes: Makes about 24. Bake at 350°F (177°C) for 18 to 20 minutes. Pipe tall swirls of fudge frosting.
• Mocha fudge frosting: Stir 1 to 2 tsp espresso powder into the hot cream before pouring over the chocolate.

Storage & Make-Ahead

Store the frosted cake covered at cool room temperature for up to 2 days, or refrigerate up to 5 days (bring to room temperature before serving for best texture). Unfrosted cake layers can be wrapped well and frozen up to 2 months; thaw in wrapping at room temperature. Frosting can be made 2 days ahead; refrigerate, then bring to room temperature and rewhip before using. Leftover slices freeze well when double-wrapped.

Nutrition (per serving)

Approximate for 1 of 12 slices: 760 calories; 48 g fat; 93 g carbohydrates; 7 g protein; 2 g fiber; 520 mg sodium; 67 g sugars. Values will vary with specific ingredients and decoration.