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Yellow Butter Cake with Chocolate Fudge Frosting
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Yellow Butter Cake with Chocolate Fudge Frosting

A yellow butter cake - with a twist! Includes a delicious chocolate fudge frosting recipe. Perfect for any birthday, party, or special occasion!
Prep Time25 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 -16 people
Calories: 350kcal

Equipment

  • 3, 6-inch round cake pans or 2, 8-inch round cake pans

Ingredients

Yellow Butter Cake

  • 1⅓ Cup All Purpose Flour
  • 1 Cup Sugar
  • 1¼ tsp Baking Powder
  • ⅓ tsp Kosher Salt
  • ½ Cup Unsalted Butter, room temp, cubed
  • 1 Cup Buttermilk
  • 2 Eggs, large
  • 1 Egg Yolk
  • 2½ tsp Vanilla Extract, or bean paste
  • ¼ Cup Vegetable Oil

Chocolate Fudge Frosting

  • ¼ Cup Unsalted Butter, softened
  • ¼+⅛ Cup Unsweetened Cocoa Powder
  • 1½ Tbsp Milk maybe more or less
  • 1¼ Cup Powdered Sugar maybe more or less
  • ⅛ tsp Kosher Salt
  • ½ tsp Vanilla Extract
  • 4 ounces Semi Sweet Chocolate
  • 4 ounces Heavy Cream

Instructions

Yellow Butter Cake

  • Preheat oven to 350°. Line baking pans with parchment and nonstick spray
  • In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  • In a separate bowl, thoroughly whisk together the buttermilk, eggs, egg yolks, vanilla extract, and vegetable oil.
  • In the bowl with the dry ingredients, toss in the butter a few cubes at a time while beating thoroughly. Once all the butter is incorporated it should look like damp sand.
  • Gradually add in the liquid until the batter is fluffy and fully incorporated.
  • Split the batter evenly between your baking tins. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.
  • Let cool for 10 minutes before removing from the pan and let cool fully before frosting.

Chocolate Fudge Frosting

  • Warm the heavy cream until medium heat and pour over roughly chopped semi sweet chocolate. Let sit for a while and then mix until glossy. This is the process of making chocolate ganache. Let cool in the fridge.
  • Beat the softened butter until fluffy.
  • Add in the cocoa powder, half of the powdered sugar, and kosher salt and mix until fully combined.
  • Add in half of the milk, the vanilla extract and the rest of the powdered sugar and beat until fluffy.
  • Once the ganache is cool, add it into the frosting and beat until fully combined.
  • At this stage, add more powdered sugar or milk depending on the consistency of frosting you want.
  • Frost the cake to your desired thickness and enjoy!
  • I recommend letting the cake sit with the frosting for at least an hour before serving.