Baked Goods & Sweet Treats Recipes

Classic Yellow Cake with Chocolate Fudge Frosting

 Yellow cake holds it’s own amongst all the “fancier” cakes. In fact, a lot of the time I’d opt for “yellow” cake over vanilla. (I mean, really the only difference is that “yellow cake” uses the whole egg whereas “white” only uses the yolk.) Also it reminds me of those sweet, but let’s face it, really edible Duncan Hines cake box mixes!  

Classic Yellow Cake with Fudge Frosting
close up of cakeone layer3 layer cake   sides  
top of cake

Classic Yellow Cake with Chocolate Fudge Frosting
Serves 12
10093 calories
1359 g
2061 g
501 g
96 g
306 g
2610 g
2477 g
960 g
17 g
158 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 10093
Calories from Fat 4413
% Daily Value *
Total Fat 501g
Saturated Fat 306g
Trans Fat 17g
Polyunsaturated Fat 23g
Monounsaturated Fat 135g
Cholesterol 2061mg
Sodium 2477mg
Total Carbohydrates 1359g
Dietary Fiber 38g
Sugars 960g
Protein 96g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 1 cup unsalted butter, softened
  2. 1 3/4 cup granulated sugar
  3. 3 eggs + 2 egg yolks
  4. 1 tablespoon vanilla extract
  5. 3 cups cake flour
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon salt
  8. 1 1/4 cup buttermilk
For the frosting
  1. 1 1/4 cup unsalted butter, softened
  2. 4 1/2 cups confectioner’s sugar, sifted
  3. 3/4 cup unsweetened cocoa powder
  4. 4 ounces dark chocolate, melted
  5. 1/4 teaspoon salt
  6. 2 teaspoons vanilla extract
  7. 4 tablespoons milk
  8. 1 tablespoon + 1 teaspoon light golden syrup
For the cake
  1. Preheat oven to 350 degrees. Grease and line your cake pans. Mix together dry ingredients and set aside.
  2. Then beat the butter until creamy. Add in the sugar and mix until light and fluffy. Turn the mixer down to medium-low and add in the eggs, one at a time. Add in the vanilla.
  3. Then add in half of the dry ingredients. Mix until flour is just combined and then stream in the buttermilk. Add in the remaining dry ingredients and mix until smooth.
  4. Pour batter into prepared pans and bake for about 22 minutes or until golden. Cool cakes on a wire rack.
For the frosting
  1. With an electric mixer, beat together the butter and melted chocolate until creamy. Carefully add in the remaining ingredients and mix until smooth and combined. Add more or less milk until desired consistency is achieved.
Adapted from The Cake Blog
Adapted from The Cake Blog
Rhyme & Ribbons
 What kind of cake do you love? 


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  • This cake looks delicious! I love a classic cake recipe like this, and the way you’ve decorated it is so pretty. xxx

    • Ah, thanks Miranda! I have to admit, I was really lazy and sloppy then it came to actually icing my cake. Whoops! x

  • oh stop it will all the cakes will you! This is torture! πŸ™‚
    I usually always make sponge cake with the whole egg rather than just the whites, so to me that’s just called “cake” rather than yellow cake – I guess it’s one of those things that are different based on different cultures, and recipe traditions etc.

    I could murder for a bit of coffee and walnut cake now though!

    • I know… she’s terrible, isn’t she? Practically every time I visit Amanda’s blog I end up craving cake πŸ˜‰

      • Sorry πŸ™‚ But seriously, when I do my posts in the morning I always end up wanting sweets at inappropriate times! x

    • I’d make sponge cake with the egg as well, but I wouldn’t put buttermilk in my sponge. My yellow cake is a lot more dense than my sponge. What type of cake would you add milk to the batter to?

      I’d love to have the chance to have you bake me lots of different types of cakes to try….like a trip around the world through cake….mmmm…..! xx

      • Yeah I would normally add milk to a classic sponge cake, it’s called “sugarcake” in Swedish. Mind you that is just regular milk and not buttermilk so that will have a bit of a say for the texture.

        Actually that sounds like a good blog-series / tag – around the world in 80 cakes – trying a different recipe from a different part of the world each time! Not sure if that fits with my new health-regime but hey.

        • I love the very name “sugarcake” it just sounds like all thing nice!

          International cake swap meet up? I think it’s an idea that we could make work πŸ˜‰ x

  • Oh my, this cake looks realllllly good. The frosting alone is making me drool.

  • Angie SilverSpoon

    A great classic! The frosting looks so thick and scrumptious!

    Lots of love,


    SilverSpoon London

  • This looks SO good! I love what you’ve done with the recipe layout, by the way, how
    you can save, print & review them. Super useful! How did you do that? πŸ™‚ x

    • Thanks Robert! I wanted to make them more user friendly so I did some research, and I’m trying out a widget called “recipe card” right now. This is my first post with it, so I’ll let you know if I’d recommend it or not in another few posts! x

      • Oh awesome! I’d love to hear what you think of it after a few more posts. Hopefully it’s user-friendly because the design looks great. It really suits your blog. And being able to save posts will be super-useful. I’ve bookmarked so many of your posts that I have a “Rhymes & Ribbons” category under recipes! lol x

        • I’m so glad to hear that. “User-friendly” was the biggest reason why I started looking into different formatting options. Is there anything that you don’t like about it or wish was changed formatting wise? x

  • Why o why does Sweden not have buttermilk or vanilla extract as I want to eat this right now!

    • Here’s a trick I use when the local shop doesn’t have butter milk and/or I am too lazy to go out and get some. I add one tablespoon of lemon juice to 1 cup of regular milk. Let it sit for 5 minutes and then voila! It’s a pretty good substitute! x

  • This looks super yummy! I am sooo hungry for cake right now!xx

  • I prefer cakes where you don’t have to separate the eggs at all, but that’s just me being lazy πŸ˜‰
    Chocolate fudge frosting wins every time!

    • When I have to separate eggs, I keep the other part of the egg to use later in the day. Like to make an egg white omelette later. xx

      Edited to add- sorry, I realise that this might make me sound gross and unhygienic. I don’t keep them for a long time- just till lunch or dinner. I don’t have a permanent container of egg parts in my fridge! Ha! πŸ™‚ x

  • This looks delicious! My go-to cake recipe is one where you bung all the ingredients in at once, it’s the laziness side of me talking! I might have to do fudge frosting next time though, even if it’s a bit more effort, as it looks insanely good! x

  • Oh yum yum yum! This is one of my favorite cakes!

  • This post makes me sad because: 1) My birthday is about 6 months away, and 2) I don’t have an impromptu cake party gang to eat cake in celebration of absolutely nothing with. I know I could just make the cake and eat a piece every once in a while…but we all know that isn’t the way it would go down.

    • Hahahahaha. I think everyone needs to treat themselves to a bit of cake every once in awhile though! Next time you’re in London pop into a Hummingbird Bakery for a cupcake. You won’t regret it. xx

  • Julie @ Artwork by JM

    Yummm!! That is my favorite kind of cake! That looks so good…now I think I’m going to have to make some cupcakes. lol

  • How are you not the size of a house when you make such amazing, beautiful and HUUUUGE cakes? Chocolate frosting speaks to me on a religious level.

    • Ugh. It’s due to eating boring salads the rest of the time. I’m glad this cake speaks to you as food is my religion! x

  • I absolutely LOVE homemade frosting. I am definitely going to make this frosting and eat it with pretty much everything.

    • The frosting is my favourite part too. I was one of those gross kids that would always try to stick their finger in the frosting…even at other people’s parties. πŸ˜‰ xx

  • Looks nice

  • MM yellow cake with chocolate frosting is my favorite! I need to find an occasion to make this for!

  • I thought it was going to be a classic sponge but it seems a little heavier with the added egg yoke. Still sounds pretty yummy with the chocolate frosting πŸ™‚

    • It’s about the same texture as a chocolate cake, or red velvet cake- definitely heavier than sponge but not too dense. (If that makes sense?) And thank you so much! x

  • That looks so yummy!!