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Yellow Cake with Chocolate Buttercream

This delicious yellow cake with chocolate buttercream recipe is so good that you will never want store-bought ever again.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: buttercream, cake, chocolate, vanilla
Servings: 24 Servings
Calories: 338kcal
Author: Ty


  • 3 c all-purpose flour properly measured
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 c butter very soft
  • 1 3/4 c sugar
  • 2 whole eggs
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp butter extract
  • 1 c buttermilk
  • 1 tsp baking soda

Chocolate Buttercream

  • 4 1/2 c powdered sugar
  • 3/4 c butter
  • 1/2 c cocoa powder
  • 1/2 c heavy cream more if needed
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt optional


  • To the buttermilk add the baking soda and set aside.
  • Cream butter, sugar, butter and vanilla extract, followed by the eggs and yolks.
  • Next, mix together the flour, baking powder, salt. (Sifting optional.) Alternate adding the flour and milk. Start by adding one third of the flour, half the buttermilk mixture, and repeat ending with the flour to the creamed butter.
  • Pour the batter into a lined cake pan. Bake at 325 degrees for 25-30 minutes or until toothpick comes out clean.
  • This recipe will yield 2 9” rounds, a 9x13 rectangle, or 24 regular cupcakes. Cool completely before frosting.

Chocolate Buttercream

  • Beat softened butter with cocoa powder, heavy cream, vanilla, butter extract, and kosher salt with a mixer. Add the powdered sugar one cup at a time until smooth. Scrape down the bowl often. Add more cream for a creamier texture.


Do not over mix the batter. Turn your hand-mixer or stand-mixer on low speed when you begin add the flour and buttermilk.


Serving: 0g | Calories: 338kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 123mg | Sodium: 152mg | Potassium: 167mg | Fiber: 0g | Sugar: 26g | Vitamin A: 530IU | Calcium: 86mg | Iron: 1.5mg