Yellowest Yellow Cake With Fudgy Chocolate Frosting

April 25, 2021
40 Ratings
Photo by Rocky Luten
  • Prep time 3 hours
  • Cook time 40 minutes
  • Makes 9-inch, double-layer cake
Author Notes

Yellow cake should be tender, moist, vanilla-forward, and, well, yellow. These buttermilk-based layers are inspired by a contest-winning upside-down cake by Jessie Sheehan. I called in butter for extra richness and added a pinch of turmeric for color. The chocolate frosting is a riff on Hershey's famous one, which our site knows and loves. To make the chocolate even more chocolatey, I swapped coffee in place of milk. —Emma Laperruque

Test Kitchen Notes

Featured in: The Best Yellow Cake Borrows a Trick From the Box —The Editors

What You'll Need
  • For the yellow cake
  • 1/4 cup (57 grams) unsalted butter, cold, cubed, plus more for the pan
  • 3 cups (384 grams) all-purpose flour, plus more for the pan
  • 2 cups (400 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground turmeric
  • 3/4 cup (145 grams) canola oil
  • 4 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups (467 grams) buttermilk, room temperature
  • For the chocolate frosting
  • 3/4 cup (170 grams) unsalted butter, melted and cooled slightly
  • 1 cup (85 grams) natural cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 4 1/2 cups (513 grams) confectioners' sugar
  • 1/2 cup strong, cold coffee, plus more as needed
  1. For the yellow cake
  2. Heat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with circles of parchment. Butter the parchment. Add a spoonful of flour to each pan and tap around to distribute; toss any extra.
  3. Combine the flour, sugar, baking powder, salt, and turmeric in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and set to medium-low. Let that go until the butter is completely incorporated and the mixture is pale yellow. Meanwhile, combine the rest of the ingredients in another bowl and whisk with a fork until smooth.
  4. With the mixer on low, slowly pour in the wet ingredients. Stop partway through to scrape down the bowl and paddle attachment, to make sure the dry ingredients aren’t clumping. Mix until the batter is completely cohesive and smooth.
  5. Evenly divide the batter between the prepared cake pans (a scale really helps here). Bake for 37 to 40 minutes, until the edges are golden brown and a thin knife inserted in the center comes out completely clean.
  6. Cool in the pans until they’re cool enough to touch, then transfer to a rack to finish cooling completely. I like to do this with the parchment on the bottom as sticky insurance. Just remember to remove before building the cake.
  1. For the chocolate frosting
  2. Combine the butter and cocoa in the bowl of a standing mixer fitted with the whisk attachment. Mix until smooth, scraping down as needed. Add the vanilla and salt. Mix again. Alternately add the confectioners' sugar and coffee, beating until light and fluffy. (If it doesn’t start to fluff up, it may be too warm. Chill for a little while until thicker, then beat again.)
  3. Psst! A couple tricks to make cake-frosting easier: Chill the layers, either in the fridge or freezer, for 15 to 30 minutes beforehand. Make sure the frosting is spreadable but fairly firm.
  4. Set the first layer on your serving platter or a rotating turntable if you have one. Add about 1 cup frosting on top and spread evenly (I like an offset spatula best here). Top with the second cake layer. Add another 1 1/2 cups frosting to the top and spread evenly over the top, then the sides. Add more frosting as needed. Use the offset spatula or a spoon to create swooshes. Slice and eat or refrigerate until you’re ready to eat.

See what other Food52ers are saying.

  • Marsha Sosnow Epstein
    Marsha Sosnow Epstein
  • Fran McGinty
    Fran McGinty
  • Anna Maria Genova
    Anna Maria Genova
  • bunten
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

49 Reviews

jiklafke January 10, 2024
This is the first and only yellow cake recipe I will use. The cake is so delicious and I'm so impressed that I don't feel the need to try any other recipe for yellow cake. It's a must keep recipe in my book. I did not use the frosting recipe however, as I'm not a coffee consumer. The cake though is a 10 out of 10.
JP April 12, 2023
Wow! I can’t thank you enough for this recipe! I am a big baker, especially of cakes and tortes. I have had a go to recipe for a chocolate cakes for years but have tried numerous yellow cake recipes and always felt I came up short. Not on this one!! It had a moist but light and airy tender crumb. And just to let you know, I baked the full batter in an eleven inch Kaiser spring form pan with a cake strip for exactly an hour and the result was great!! Thank you again Emma.
sfenster March 30, 2022
I used this recipe and it worked fine for me. The coffee flavor in the icing was a little bit too forward, for me, and the next time I will probably use less coffee and sub in some half and half.

I wonder why so many people have trouble with this recipe. Could it be the 1 teaspoon of baking powder? It actually is 1 tablespoon of baking powder, but I missed that detail on the first reading. I caught it because I know that's not enough and also because of the comments from people who had trouble. I think if you started with softened butter then you could just combine all the cake ingredients in a bowl and beat on medium-high for a couple of minutes and it would make an acceptable yellow cake.

Thank you for the wonderful recipe!
esha115 April 26, 2021
I was a bit skeptical after reading the reviews for this cake, and having been burned by a cupcake recipe on here before (I'm still smarting from that one). Anywho, the video by Amanda Messes up reassured me that it had been tested, and if she can do it, so can I! SO glad I did. The cake is moist, subtly sweet, big on vanilla, and the fudge frosting tastes straight from a bakery - even though I used a container of cold brew from the store. Also didn't have buttermilk but vegan sour cream, and a bit of vegan greek yogurt did the trick. The cake has a fine crumb, not as dense as pound cake, but still manages to be light. I made it yesterday for the bf's birthday –baked in the morning, brushed with simple syrup before saran-wrapping and storing in the freezer to be assembled later. Everyone loved it! Definitely a keeper.
m_yyz April 25, 2021
Wow. What a terrific recipe. The cake had the perfect crumb. Not too moist — just gorgeous. And the frosting! Wowza!!! That recipe is a keeper.

For those who had trouble with the recipe, did you measure everything by weight? I found that weighing my ingredients improved my baking.
esha115 April 26, 2021
definitely, I weighed as well and even with my substitutions, it turned out great!
meme S. December 9, 2020
To Marsha S. -- If that's what you have as a cake pans, I will use them, and if I had some mix left I will make cup cake for snack, just don't over cook them. Good Luck, Meme S.
Marsha S. December 9, 2020
Thank you!!
Marsha S. December 8, 2020
Hi there! I only have 8 inch round pans. Will there be too much batter using these instead of the 9 inch pans?
meme S. June 17, 2020
MY RATING: 5 Stars!

This cake has been always a hit, but when short of time I used a good quality cake mix, w/ adding a pinch of turmeric for color as the author included, and followed the rest of the recipe steps, always turned out just as good! Great Father's Day cake or any other occasions or to take to Pot. Family and Friends asked for the recipe. Always gave the Original including My Short Cut recipes. We loved both recipes! Thank you for bringing back this Amazing cake. Yum, Yum!
Fran M. April 15, 2020
Fabulous. Not too sweet. Just made this & I am very happy with it.
Liz December 28, 2019
The best cake I have ever made! The icing is insane and the not too sweet cake is a perfect match for it. Thank you!!!!!
Lulunacy July 20, 2019
I just made this cake and it did not work well for me. Far too dense and pudding-like and tastes like oil. It has no crumb because it’s solid! The frosting on the other hand is possibly the most wonderful chocolate frosting I’ve ever made. I’ll definitely be making this frosting again but I’m not sure about the cake.
13e October 26, 2018
Both times we've made this, the frosting has been so runny. The first time I figured it was the hot and humid weather of summer. But made it again, and it was so runny - nothing like the texture of the icing pictured. I even added more confectioner's sugar (almost a cup more) and still, my top layer was slipping off the bottom layer as I iced and all the icing pooled up at the bottom (I even chilled for a while and then chilled the icing again after mixing). Anyone else have this problem? (The picture looks the texture of traditional buttercream, mine has been the texture of a very wet whipped frosting, definitely doesn't hold a peak!). Flavors are delicious though.
stephanie H. August 16, 2018
I just finished baking this cake. This is the second time I have made this in the last few weeks. The reason? is delicious. The instructions are simple and the cake is amazing. I like to bake from scratch but will confess to enjoying a boxed cake now and again. This recipe, however, will be my go to for yellow cake from now on.
Emma L. August 16, 2018
So happy to hear that, Stephanie—thanks!
Sarah P. August 13, 2018
I was really excited about the idea of a scratch cake with the tender and fluffy texture of a cake mix cake. This cake was tender and tasted okay. Fluffy it was not. It was dense and bordering on gummy. I have made cakes using the reverse creaming method, in which the fat is blended with the dry ingredients first. In those recipes the batter is beaten for a while with part of the liquid ingredients to "develop the structure," as Rose Levy Berenbaum would say. The instructions in this recipe aren't very explicit about how long to beat the batter. Is that maybe why some of us are ending up with something so dense?
Emma L. August 14, 2018
Hi Sarah—I'm sorry it didn't turn out as you were hoping! I've added an additional sentence in step 3 to further clarify when the batter is ready: "Mix until the batter is completely cohesive and smooth." That said, it is a dense, rich cake. I personally prefer a close-crumbed, moist yellow cake (versus an ultra-fluffy one) but everyone has their own preference.
Carlton I. August 14, 2018
Interesting. I did beat my cake for what I thought was a long time, and when the cake turned out dense and as you said, almost gummy, I wondered if I had over-beaten the batter. So I don't think beating time is the key here.
Emma L. August 14, 2018
Over-mixing is possible, too! Cakes are super sensitive, which is why troubleshooting them can be tricky. If it didn't turn out right, it might be the mixing. Or it might be the baking (our ovens aren't as honest or reliable as we'd hope). Or it might just be personal preference as I mentioned above.
CHeeb October 17, 2018
My cake was the same. It has a great icing,but somehow the cake lacked something. May be the fact that is an oil cake,not butter. Has anyone else adjusted this recipe for their satisfaction?
Beth January 25, 2021
I was disappointed as well; I ended up with a gummy cake.
nancy August 11, 2018
The cake is terrible. There must be a huge typo in the recipe. It is dense and totally flavorless. We threw it out. I regret the time and the money spent. Don't you test cook your recipes??
Emma L. August 12, 2018
Hi Nancy—so sorry to hear it didn't turn out to your liking. There's no typo in the recipe and I can assure that—like all our recipes—this was tested multiple times. That said, we have lots of other great cake recipes on the site. Hope you'll find something you like better:
Alicia August 7, 2018
Wow! This was fantastic! I've been in search of a yellow cake -- I have several go to chocolate cakes but no successful yellow cake. This is moist, with a close crumb, and flavorful. The frostings was fantastic! Having four very disparate palates in our household, it's always a pleasure when we all find something tasty and this took the cake! :-) For those who care, I made high-altitude adjustments to the cake, but those are the only changes I made.
Emma L. August 12, 2018
Thanks, Alicia! Glad to hear that you were able to adapt it to a high-altitude kitchen, too :)
Carlton I. August 5, 2018
I made this cake today and found it very disappointing. While the frosting was excellent-- I'll be saving that recipe -- the cake itself was very dense and tasteless. Don't think I'll be making this cake again.
Emma L. August 12, 2018
I'm so sorry to hear that, Carlton—but glad that you liked the frosting. Here's a link to some other cake recipes on our site; hope you'll find something you like:
Anna M. August 3, 2018
Does it matter if the flour is bleached or unbleached? Any particular brand to get the best results? Thanks.
Emma L. August 3, 2018
Hi Anna, good Q! I always work with unbleached flour but I'm sure bleached would work, too, if that's what you have in your pantry. And any brand will do!
Anna M. August 3, 2018
Thanks for the quick response! I prefer unbleached also, particularly King Arthur, so good to know it will work. The buttermilk especially makes me want to give this cake a try.

bunten August 3, 2018
The ingredients list calls for the eggs to be separated, but the directions say to use them whole. What's up with that? Am I misreading?
Carmen August 3, 2018
It actually calls for 2 whole eggs and 2 egg yolks, which are incorporated with other wet ingredients in step 2. You don’t have to separate all of the eggs; just 2 of them. The separated whites don’t go into the cake.
Carmen August 3, 2018
I hope that helps!
Chi August 3, 2018
The recipe calls for 2 whole eggs plus 2 egg yolks on top of that so technically you're using 4 eggs minus 2 egg whites.
bunten August 3, 2018
I warned you I'm no good at reading :-)

When I make this, I'll probably sub in refined coconut oil for the canola. It makes a world of difference in other cake recipes that call for oil!
Diana S. August 3, 2018
Like it or not, if you grew up in the USA in the 50s and on, at some point you ran into a boxed cake mix. Unless you came from family of bakers or you lived near a good bakery, these cake mixes got the job done. There was an oddly satisfying quality to the oily creaminess of the texture - it’s called “mouth feel”, I think. Anyway, I for one love the idea that you guys deconstructed the concept for us and then punched it up with your customary elan. I’m away on a business trip but will happily try this when I get home.
Emma L. August 12, 2018
Thanks for sharing this, Diana! "Oily-creamy" is such a fun way to describe the texture—made me smile.