A fluffy, tender, moist, melt-in-your-mouth yellow cake covered in the best chocolate buttercream imaginable. Perfect for birthdays, celebrations, or any time you crave a homemade treat.

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Cuisine: American
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 12

Why You’ll Love Making It

• Classic and Comforting – A rich, buttery vanilla cake paired with luscious chocolate frosting.
• Beginner-Friendly – Simple, step-by-step instructions make it easy to follow.
• Moist and Tender Texture – A combination of butter, oil, and buttermilk keeps this cake soft and flavorful.
• Versatile – Perfect for layering, cupcakes, or a simple sheet cake.
• Crowd-Pleaser – A universally loved dessert that works for any occasion.

Ingredients

• 2 ¼ cups (270g) all-purpose flour – Provides structure and stability.
• ¼ cup (35g) cornstarch – Lightens the crumb for a soft, tender cake.
• 1 ¼ cups (250g) granulated sugar – Adds sweetness and helps create a light texture.
• 2 teaspoons baking powder – The leavening agent that helps the cake rise.
• ½ teaspoon salt – Enhances flavors and balances the sweetness.
• ½ cup (113g) unsalted butter, room temperature – Adds richness and moisture.
• ¼ cup (60mL) vegetable oil – Contributes to the cake’s moist texture.
• 3 large eggs, room temperature – Provides structure and stability.
• 2 large egg yolks – Adds extra moisture and a rich texture.
• 1 tablespoon (15mL) vanilla extract – Enhances the warm, sweet flavor.
• 1 cup (240mL) buttermilk – Ensures the cake stays soft and moist.
• 1 ¼ cups (285g) unsalted butter (1 cup room temp, ¼ cup melted) – Creates a rich, creamy frosting.
• ¼ cup (21g) unsweetened cocoa powder – Gives the buttercream a deep chocolate flavor.
• ½ teaspoon salt – Enhances the chocolate flavor. Adjust if needed.
• ½ cup (120mL) milk, divided – Helps achieve the perfect buttercream consistency.
• 1 pound (450g) powdered sugar – Adds sweetness and structure.
• ⅓ cup (57g) semisweet chocolate, melted – Deepens the chocolate flavor and gives a smooth texture.

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Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside. In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.

This process aerates the mixture, creating a tender cake. Add the vegetable oil and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl. Next, add the eggs one at a time, beating well after each addition. Then mix in the egg yolks. Scrape down the bowl to ensure an even batter. Reduce the mixer speed to low. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 2: Bake the Cake

Divide the batter evenly among the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5–10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

Step 3: Make the Chocolate Buttercream

Melt ¼ cup of butter in the microwave, then stir in the cocoa powder. Set aside. In another bowl, melt the semisweet chocolate with ¼ cup of milk, stirring until smooth. Let cool. In a stand mixer fitted with a paddle attachment, beat 1 cup of room-temperature butter on medium speed until smooth. Add the melted cocoa mixture and beat until fully combined.

Scrape down the sides of the bowl. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat until fluffy. Slowly drizzle in ¼ cup of milk and the melted chocolate mixture, beating until the frosting is silky and smooth. If too thick, add more milk, one tablespoon at a time.

Step 4: Assemble the Cake

Once the cake layers are completely cool, place the first layer on a cake stand or plate. Spread a generous amount of chocolate buttercream over the top. Add the second and third layers, spreading buttercream between each. Cover the entire cake with a thin crumb coat of buttercream to seal in crumbs. Refrigerate for 15 minutes. Spread the remaining buttercream evenly over the cake, smoothing it with an offset spatula or creating decorative swirls for a rustic effect. Slice and serve your rich, fluffy yellow cake with chocolate buttercream!

FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers up to 2 days ahead and wrap them tightly in plastic wrap. The buttercream can be stored in the refrigerator for up to 3 days—just let it come to room temperature and re-whip before using.

Can I make this recipe as cupcakes?

Absolutely! This batter makes about 24 cupcakes. Bake at 350°F (175°C) for 18–22 minutes, or until the tops spring back when lightly pressed.

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