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Sweet and Simple Yellow Cake with Chocolate Frosting

Carolyn Cope
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Cake


For the yellow cake

  • 2 cups 256 g cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons 112 g unsalted butter, softened
  • 1 cup 200g sugar
  • 3 large eggs left at room temperature for 30 minutes
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup whole milk

For the chocolate frosting

  • Click the link above for the recipe.


For the yellow cake:

  • Preheat oven to 350°F with a rack in the center. Butter and flour a 9 x 13 inch baking pan, tapping out any excess flour.
  • Into a medium mixing bowl, sift together the flour, baking powder, and salt.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more.
  • Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix.
  • Spread batter into pan and bake for about 20 minutes (check at 18), just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting.

For the chocolate frosting:

  • Click the link above.