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Preppy Kitchen

The Best Yellow Cake

Three layers of soft, tender yellow cake blanketed in a silky chocolate buttercream made with real melted ganache. It stays moist for days and beats any box mix — the birthday cake worth making from scratch.

⏱ 110 min10Americancakeyellow cakelayer cakechocolate frostingbirthday cake

Ingredients

For the yellow cake

  • 3 1/3 cupsall-purpose flour · 400g
  • 1/3 cupcornstarch · 42g
  • 1 tablespoonbaking powder
  • 3/4 teaspoonsalt
  • 3/4 cupunsalted butter · room temperature (170g)
  • 2 cupsgranulated sugar · 400g
  • 1/3 cupvegetable oil · 80mL
  • 4large eggs · room temperature
  • 3large egg yolks · room temperature
  • 1 tablespoonvanilla extract
  • 1 1/2 cupsbuttermilk · room temperature (360mL)

For the chocolate frosting

  • 2 cupsunsalted butter · divided, room temperature (450g)
  • 1/4 cupunsweetened natural cocoa powder · 25g
  • 1/2 teaspoonsalt
  • 1/4 cupwhole milk · 60mL
  • 5 to 6 cupspowdered sugar · 600-720g
  • 1/2 cupsemisweet chocolate chips · 90g

Steps

  1. 1

    Preheat the oven to 350°F. Lightly grease three 8-inch round pans with baking spray or coat them with butter and flour. Line the bottoms with parchment paper, and wrap the pans with soaked fabric baking strips if you have them.

  2. 2

    In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt, then set aside.

  3. 3

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. You can also use a large bowl and an electric hand mixer.

  4. 4

    Add the oil and vanilla and mix to combine, then scrape the bowl down. Add the eggs one at a time, mixing until incorporated before adding the next. Scrape the bowl down once more and mix again.

  5. 5

    With the mixer running on low speed, add the flour mixture in three batches, alternating with the buttermilk. Scrape down the bowl and mix again if needed. Divide the batter evenly among the three prepared pans and smooth it into an even layer in each.

  6. 6

    Bake at 350°F for 25 to 30 minutes, until the centers are set and spring back when gently pressed. Cool the layers in their pans for 10 minutes, then invert them onto a wire rack, remove the parchment, and cool completely.

  7. 7

    Place 1/4 cup (56g) of the butter in a microwave-safe bowl and melt in 15-second intervals. Mix in the cocoa powder and set aside.

  8. 8

    Combine the semisweet chocolate with the milk in another microwave-safe bowl and heat in 30-second increments, stirring between each, until melted and smooth. Set the ganache aside to cool slightly.

  9. 9

    In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining softened butter on medium speed until creamy, about 1 minute.

  10. 10

    Pour in the cocoa mixture and mix to combine, then scrape the bowl down and mix again. With the mixer on low speed, gradually add the powdered sugar. Once combined, pour in the cooled ganache and beat until the frosting is fluffy and spreadable, scraping the bowl as needed. If it feels stiff, add a bit more milk, a teaspoon at a time.

  11. 11

    Place one cake layer on a cake stand or plate and spread 1 cup (238g) of the buttercream over it. Add the next layer and repeat with more frosting. Add the final layer bottom side up so the top of the cake is flat.

  12. 12

    Cover the cake with the remaining buttercream, then use a spatula to swirl it around for a rustic effect. Chill the cake for 30 minutes before slicing to set the frosting.

Creator's notes

Homemade yellow cake often turns out dry; this version was tested to stay moist, tender, and fluffy for several days. Room-temperature butter, eggs, and buttermilk help the batter emulsify properly.

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