How to Make the Ultimate Yellow Cake with Chocolate Frosting

Yellow cake gets its name from the yellow hue that comes from the generous use of eggs, and has become a traditional birthday cake. A hit of sour cream and a combination of butter and oil ensure that the layers stay moist and sturdy for stacking into a celebratory tall cake. The double chocolate frosting with espresso powder is smooth, rich, and chocolatey without being overly heavy. Make this classic cake as-is, or get creative and add citrus zest, almond extract, or a touch of bourbon to the cake batter or frosting. To take it over the top, serve the cake with vanilla ice cream. 

What is the difference between vanilla bean paste and vanilla extract?

Vanilla bean paste is an ingredient that contains vanilla beans and vanilla extract as well as thickeners and sugar to give it a thick, viscous texture. Vanilla extract is thinner and doesn’t contain flecks of vanilla beans but still has intense flavor and therefore, can be used interchangeably with vanilla bean paste. 

Notes from the Food & Wine Test Kitchen

To bake up even cake layers that don’t dome up in the center, avoid opening and closing your oven door while the cakes bake. If the cakes do have a dip in the center or dome top, use a serrated knife to trim them flat.

When applying the frosting, first spread a very thin layer of frosting on the cake using a small offset spatula. This is known as the “crumb coat,” and helps prevent any crumbs from coming into the outer layer of icing. 

When melting chocolate, it’s important to not overheat it, as this can cause the chocolate to seize. As the chocolate heats up, stir it vigorously, which helps to further melt the chocolate. You may find the chocolate doesn’t need more time in the microwave, it just needs to be stirred to melt any remaining pieces.

Make ahead

Cake layers can be made a day ahead and completely cooled and wrapped tightly at room temperature. Store the frosted cake at room temperature in an airtight container for up to two days.