Skip the cake mix. Make a perfect Yellow Cake with Double Fudge Frosting from scratch instead! This version of the birthday cake favorite is 100% homemade. Tender, moist crumb with loads of fudgy frosting.
Why this Recipe is Best
When it comes to cake, what’s your favorite flavor?
Since I started this blog, I’ve been working on creating ‘from scratch’ recipes for cakes and cupcakes.
I certainly am not against using a mix, however, once you bake a cake from scratch you’ll have a hard time going back.
I don’t want something dry and crumbly. But I don’t want it so overly moist it can’t hold up to a good thick pile of frosting.
After trial and error you’ll want to make this yellow layer cake for the next birthday party!
- Buttermilk in the batter which creates a lighter crumb.
- Butter and sour cream together provides enough fat to make it fluffy and moist.
- Combination of cake flour and all-purpose flour to create a tender crumb while still giving the cake enough structure to hold ALL THE FUDGY FROSTING!
- Buttermilk. My Buttermilk Substitute works perfectly too!
- Cake flour. This is a finer flour with less protein than all purpose. It’s the key to that fluffy tender crumb. Using a combination of cake flour and all-purpose creates the perfect texture. Be sure to measure the flour correctly!
- Unsalted butter. Using unsalted butter helps control the saltiness of your yellow cake. If you use salted butter, omit 1/4 teaspoon of kosher salt from the cake recipe.
- Sour cream. Plain Greek yogurt can be substituted. Along with the buttermilk, it helps the cake stay moist and soft.
- Eggs. You’ll need 3 full eggs, plus one extra egg yolk. Save the excess egg white for a batch of meringue cookies.
- Dark chocolate cocoa powder. The better quality your cocoa, the better your fudge frosting will taste! Ghirardelli and Hershey’s Special Dark are both good choices.
To make the cake:
Beat butter, sugar and vanilla extract with an electric mixer. Beat in the eggs followed by the sour cream.
Add the dry ingredients and the buttermilk in batches. Once combined, transfer the batter to 9 inch cake pans.
Bake and cool completely.
To make the frosting:
Melt chocolate morsels and butter together in the microwave. Whisk the butter and chocolate together completely.
Beat the melted chocolate mixture with the remaining frosting ingredients. The frosting should be light and fluffy!
How to assemble:
Place one cooled cake layer on a cake plate. Spread fudge frosting on top. Add the second cake layer on top. Spread the remaining frosting over the top and sides.
Tips and Tricks
- Add colorful sprinkles to the frosted cake for some festive flair.
- Make sure to use cake pans with 2-inch sides.
- Remember to grease and flour your cake pans. Or use my Homemade Cake Release!
- Make Cupcakes: use our yellow cupcake recipe to make delicious moist cupcakes instead!
- Swap out the frosting recipe! Use our chocolate sour cream frosting or perfect chocolate buttercream frosting recipes instead if you prefer!
You can use all regular flour if needed, but the consistency will be different. The higher gluten content of the all purpose flour will make the cake denser and less soft.
This cake can be frozen frosted or unfrosted for up to 3 months. Wrap in foil, then place in a freezer bag to preserve freshness.
More Cake Recipes
- Pineapple Upside Down Cake
- Angel Food Cake
- Buttermilk Sheet Cake
- Strawberry Almond Cake
- Cinnamon Roll Cheesecake Cake
- Chocolate Cupcakes with M&M’S frosting
There’s no question about it. Baking from scratch tastes better! This Yellow Cake with double fudge frosting is a delicious centerpiece for any celebration!