Yellow Cake with Rich Chocolate Buttercream

If you’re looking for a classic yellow cake recipe for birthdays or any celebration, this is the one. It’s tender, fluffy, and full of rich vanilla flavor—so much better than anything from a box, and almost as easy. Unlike white cake, which is made with just egg whites, yellow cake uses whole eggs (and sometimes extra yolks), giving it that golden color and custardy flavor. You can pair it with any frosting you like, but it’s especially good with chocolate buttercream or cream cheese frosting—both of which can be whipped while the cake cools.

• Buttermilk, eggs & vanilla extract: These wet ingredients bring moisture, richness, and flavor. Buttermilk adds tang and tenderness, eggs provide structure and stability, and vanilla enhances the cake’s classic flavor. (If you don’t have any buttermilk on hand, see my post on how to make buttermilk using milk and vinegar.)
• Cake flour, granulated sugar, baking soda & salt: This dry blend forms the base of the batter. Cake flour keeps the crumb soft and fine, sugar sweetens and helps with browning, baking soda gives lift, and salt balances the sweetness.
• Butter: Adds richness and flavor while creating a soft, tender texture. Be sure it’s fully softened so it creams properly with the sugar. You’ll know it’s ready if it yields easily to pressure but isn’t melty. If you press a finger in and it leaves a clean indent without sliding around, you’re good to go.
• Jump to the printable recipe for precise measurements

Mixing Method

This cake uses a different mixing method than you might be used to. Instead of the traditional creaming method—where butter and sugar are beaten first, followed by eggs, flour, and liquid—this recipe uses the “high-ratio” or “two-stage” method.

The dry ingredients, including the sugar, are mixed first. Then all of the butter and half the liquid ingredients are added to coat and moisten the dry mix. Finally, the remaining liquid is added, and the batter is beaten until pale and creamy.

Popularized by pastry chef and author Rose Levy Beranbaum, this method works for cakes where the sugar equals or exceeds the flour by weight. It’s faster and easier than creaming and produces a fine-crumbed, velvety, and tender cake.

Step-by-Step Instructions

Step 1. Prep the pans and wet ingredients. Spray two 8-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds, then spray the parchment with flour-based nonstick spray. In a medium bowl or large measuring cup, whisk together the buttermilk, eggs, and vanilla. Set aside. (It may look curdled as it sits—don’t worry.)

Pro Tip: To measure the parchment paper, just trace the bottom of the pan. If you’re a frequent baker, you can use pre-cut parchment circles (sold online or in baking supply stores). They’re a time-saver and ensure a perfect fit.

Step 2. Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the flour, sugar, baking soda, and salt. Mix on low for 30 seconds to blend.

Step 3. Add butter and some of the wet mixture. Add the softened butter and half of the buttermilk mixture. Mix on low until moistened but still slightly crumbly, about 1 minute.

Step 4. Add remaining wet ingredients. With the mixer on low, slowly pour in the rest of the buttermilk mixture. 

Step 5: Finish off the batter. Once added, increase speed to medium and mix for 3 minutes, pausing once to scrape the sides and bottom. The batter should be pale and creamy. Scrape down once more to ensure everything is incorporated.

Step 6. Transfer batter and bake. Divide the batter evenly between the prepared pans.

Pro Tip: Eyeballing the batter is just fine, but for perfectly even layers, weigh the pans after filling them and adjust as needed.

Step 7. Bake and cool. Bake in a 350°F-oven for 30 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans on a wire rack for 15 minutes, then unmold and finish cooling right side up on the rack (leave the parchment on the bottoms).

Step 8: Trim the cakes if necessary. When the layers are completely cool, use a serrated knife to trim off the domed tops (this ensures the cake is level).

Step 9: Frost. Place one cake layer, cut side down, on a serving plate, spread with ¾ cup frosting, then top with the second layer, also cut side down. Spread the remaining frosting over the top and sides, swirling decoratively. The cake is best enjoyed the day it’s made but keeps well for up to 3 days at room temperature under a cake dome. For longer storage, freeze the cake (without the frosting) for up to 3 months.

Pro Tip: For a neater finish, spread a thin layer of frosting over the cake and chill briefly before doing the final coat—this is called a crumb coat.