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classic yellow cake with chocolate frosting - bethcakes.com

Classic Yellow Cake with Chocolate Frosting

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10


Yellow Cake

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp butter/cake flavoring
  • 1 ½ cups buttermilk

Chocolate Buttercream

  • 1 cup unsalted butter room temperature
  • 1 8-oz pkg shortening
  • ¾ cup unsweetened cocoa powder *
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 5 cups powdered sugar


To make the cake:

  • Preheat oven to 350°F. Butter and flour three 8-inch cake pans.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  • Add oil, eggs, vanilla, cake flavoring, and buttermilk. Mix on medium speed with an electric mixer until blended and all dry ingredients are incorporated, about 1 minute.
  • Divide batter evenly among cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

To make the frosting:

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening in chunks. Mix until smooth and creamy.
  • Add cocoa powder, vanilla, and cream. Mix well, scraping the sides of the bowl as necessary.
  • Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar, and mix for 1 minute.
  • Spread frosting between cake layers and over outside of cake. Pipe frosting on top if desired. Decorate with sprinkles!
  • Store covered at room temperature.


* For the cocoa powder, I used ½ cup regular and ¼ cup Hershey’s special dark, but you can use all regular if you'd like.
All text and images ©Bethcakes.