Yellow Cake with Milk Chocolate Frosting

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Creamy chocolate adores this sweet, buttery, and nostalgic Yellow Cake with Milk Chocolate Frosting.

Few desserts evoke as much nostalgia as a classic Yellow Cake with Milk Chocolate Frosting. It’s the quintessential birthday cake, the star of countless celebrations, and a true comfort food that never goes out of style. This cake’s appeal lies in its simplicity and its timeless flavors—fluffy yellow cake paired with rich, creamy milk chocolate frosting. Whether you’re celebrating a birthday, an anniversary, or just indulging in a bit of baking for fun, this cake is the perfect choice. Let’s make it. 

The Recipe: Yellow Cake with Milk Chocolate Frosting

For the Yellow Layer Cake:

• ¼ Cup Salted Butter, softened to room temperature (57 g)
• ¼ Cup Vegetable Oil (60 ml)
• 1 ¼ Cups Granulated Sugar (250 g)
• 1 Large Egg + 2 Large Egg Yolks
• ⅓ Cup Sour Cream (80 ml)
• 1 Tablespoon Pure Vanilla Extract (15 ml)
• 1 ¾ Cups All-Purpose Flour (220 g)
• 2 Teaspoons Baking Powder (8 g)
• ½ Teaspoon Salt (2.5 g)
• ½ Cup Whole or 2% Milk (120 ml)

For the Milk Chocolate Frosting:

• 1 ½ Cups Salted Butter, softened to room temperature (345 g)
• 3 Cups Powdered Sugar, sifted (360 g)
• ½ Cup Unsweetened Cocoa Powder, sifted (50 g)
• 1 Cup Milk Chocolate Chips, melted and cooled to room temperature (170 g)
• Splash of Heavy Cream, optional

Instructions for the Cake:

1. Preheat your oven to 350°F (175°C). Line three 6-inch (15 cm) cake pans with parchment paper and lightly grease the sides.
2. Cream together the butter, oil, and sugar in a large mixing bowl until light and fluffy.
3. Add the egg and egg yolks, one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
6. Add the milk and mix again until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Instructions for Melting the Chocolate:

To melt the milk chocolate chips:

1. Microwave Method:
   • Place the chocolate chips in a microwave-safe bowl.
   • Microwave on medium power for 20-30 seconds.
   • Stir the chocolate, then microwave in 10-15 second intervals, stirring after each interval until the chocolate is completely melted and smooth.
2. Double Boiler Method (my preferred method):
   • Fill a small saucepan with about 1 inch (2.5 cm) of water and bring it to a simmer.
   • Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water.
   • Add the chocolate chips to the bowl and stir constantly until melted and smooth. 

Be careful not to overheat the chocolate, as it can burn or seize. Allow it to cool to room temperature. This will ensure that the chocolate is still pourable but won’t melt the butter in the frosting.

Instructions for the Frosting:

1. Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix until smooth.
2. Pour in the melted chocolate and continue beating until the frosting is fluffy and well-combined. If the frosting is too thick, add a splash of heavy cream to reach the desired consistency.
3. Once the cakes are completely cool, frost each layer with the milk chocolate frosting, stacking the layers as you go. Add piped puffs of frosting plus festive sprinkles on top if desired.

Enjoy your homemade Yellow Cake with Milk Chocolate Frosting!

Best Practices for Making the Perfect Yellow Cake

Creating the perfect Yellow Cake with Milk Chocolate Frosting is all about attention to detail and following a few best practices. Here are some tips to ensure your cake turns out beautifully every time:

1. Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before you begin. This ensures that they blend together smoothly, resulting in a batter that bakes evenly.
2. Measure Accurately: Baking is a science, and accurate measurements are key to achieving the right texture. Too much flour can result in a dense cake, while too little can make it too fragile.
3. Don’t Overmix the Batter: Once you’ve added the dry ingredients, mix the batter just until everything is combined. Overmixing can lead to a tough cake.
4. Check for Doneness Early: Oven temperatures can vary, so start checking your cakes a few minutes before the minimum baking time. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is done.
5. Cool the Cakes Completely Before Frosting: If your cakes are even slightly warm, the frosting can melt and slide off. Be patient and let them cool completely on a wire rack. I like to pop the cakes into the freezer for about 15 minutes so they are extra cold. This allows for even easier frosting. 
6. Melt the Chocolate Carefully: Whether you’re using the microwave or a double boiler, melt the chocolate slowly to avoid burning. Let it cool to room temperature before adding it to the frosting to prevent it from melting the butter.

Frequently Asked Questions

1. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter in both the cake and frosting. If you do, simply add an extra pinch or two of salt to the recipe to balance the flavors (about ¼ teaspoon salt per ½ cup of unsalted butter extra).

2. Can I make this cake in advance?

Absolutely! You can bake the cake layers up to two days in advance. Once they’ve cooled completely, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Just be sure to bring it back to room temperature and re-whip it before frosting the cake.

3. What’s the best way to store leftover cake?

If you have any leftovers (which is rare with this cake!), store them in an airtight container at room temperature for up to two days. For longer storage, place the cake in the refrigerator for up to five days. Just remember to bring it to room temperature before serving.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the6-inch pans my favorite mixers, the piping bags, piping tip, and more. 

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the cake without dairy.  

Use any unsweetened plant based milk in the cake in place of dairy milk. I have used almond and coconut, I have not used soy so I cannot attest to those results. 

Silk Dairy Free Heavy Cream is a great option for the ganache. 

Nestle Tollhouse makes a plant-based semi sweet chocolate chip that would be great in this frosting if you need or want to avoid dairy.

Conclusion

This Yellow Cake with Milk Chocolate Frosting is more than just a dessert—it’s a slice of nostalgia, a celebration of life’s special moments, and a testament to the fun that comes with simple, classic flavors. So the next time you’re in need of a crowd-pleasing cake, give this recipe a try. With its tender yellow layers + rich, creamy frosting, it’s bound to become a favorite in your household, just as it has been for generations.

If you loved this Yellow Cake with Milk Chocolate Frosting recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather 

PS: try my Toasted S’mores Layer Cake for an indulgent year around summer treat!