Go Back
+ servings
featured yellow cake with milk chocolate buttercream

Best Yellow Cake with Milk Chocolate Buttercream

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10 people
Calories: 1145kcal
This homemade yellow cake recipe will have you feeling like a professional baker. Paired with a delicious milk chocolate buttercream frosting, you can make the perfect layered cake completely from scratch!
Print Recipe


For the Yellow Cake:

  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon table salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract

For the Milk Chocolate Buttercream Frosting (4-5 cups):

  • 2 cups 4 sticks unsalted butter, room temperature (4 sticks)
  • 2 teaspoons vanilla extract
  • 3 cups confectioners’ sugar powdered sugar
  • 2 cups milk chocolate chips melted and cooled a little
  • ½ teaspoon kosher salt
  • 1 tablespoon heavy cream or whole milk only if needed


For the Yellow Cake:

  • Adjust oven rack to middle position and heat oven to 375°F. Grease and flour (or spray with baking spray) three 8-inch round cake pans.
  • Combine the flour, baking powder, salt and baking soda in a medium bowl. Stir with a whisk to combine.
  • In the bowl of an electric mixer, cream together butter and sugar until smooth, light and fluffy, about 6-8 minutes.
  • Add eggs, one at a time, beating just until incorporated after each addition.
  • With the mixer set to low speed, add the flour mixture and buttermilk, alternately, in 3 additions, beginning and ending with the flour mixture (beat just until each addition is incorporated).
  • Stir in the vanilla.
  • Divide the batter, equally, between the three cake pans and bake at 375°F for 20-25 minutes or until a toothpick inserted in the middle of the cakes comes out clean. The cakes should be golden brown, and spring back when lightly pressed in the center.
  • Transfer the cakes to a cooling rack for 10 minutes then remove the cakes from the pans. Return the cakes to the cooling rack to cool completely.
  • Frost and decorate the cakes to your liking. Keep any uneaten cake on a cake plate covered with a cloche or dome to prevent the cake from drying.
  • Enjoy!

For the Milk Chocolate Buttercream Frosting:

  • In the bowl of an stand mixer fitted with the paddle attachment, beat the butter, on low, until smooth and cream. Increase the speed to medium and beat 4 minutes. Stop and scrape down the bowl as needed.
  • Add the vanilla and beat 1 minute.
  • Turn the mixer to low and add the sugar. Beat until incorporated, 2 minutes.
  • Turn off the mixer and add the melted chocolate. Be careful NOT to let the chocolate come into contact with the sides of the bowl or the paddle so it doesn’t seize up. Mix on low speed, scraping down the bowl, until incorporated.
  • Turn the mixer to medium speed and mix an additional 4 minutes then scrape down the sides of the bowl again. Mix on low 1 minute or until no butter streaks remain.
  • Scrape down the bowl, the beater and the bottom of the bowl and mix the frosting by hand until it is smooth and homogenous.
  • If the buttercream is too thick, add the milk, 1 teaspoon at a time, and mix well. The frosting should be the perfect consistency to use at this point.
  • Use immediately or store at room temperature, in an airtight container up to 3 days.
  • Enjoy!



Calories: 1145kcal | Carbohydrates: 131g | Protein: 9g | Fat: 66g | Saturated Fat: 41g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 372mg | Potassium: 197mg | Fiber: 2g | Sugar: 99g | Vitamin A: 1917IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 3mg