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Yellow Cake with Chocolate Frosting

Author Beth Branch


yellow cake

  • 2 1/4 cups cake flour I used Bob's Red Mill
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup veg/canola oil
  • 1 tsp vanilla extract
  • 1 tsp butter flavoring
  • 1 1/4 cups milk

chocolate frosting

  • 1 cup unsalted butter softened
  • 1 8-oz pkg shortening (crisco)
  • 1/2 cup plus 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 4 cups powdered sugar


for the cake

  • Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick spray.
  • Whisk together cake flour, baking powder, and salt. Set aside.
  • In a large bowl, combine sugar, eggs, oil, vanilla, and butter flavoring. Mix on medium speed with an electric mixer until just blended.
  • Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Repeat with remaining milk and flour mixture. Mix well.
  • Divide batter evenly between 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 about 5 minutes before transferring to a wire rack to cool completely.

chocolate frosting

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening. Mix until smooth and creamy.
  • Add cocoa powder, vanilla, and milk. Mix well.
  • 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!


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.