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Yellow Cake with Milk Chocolate Frosting

Creamy chocolate adores this sweet, buttery, and nostalgic Yellow Cake with Milk Chocolate Frosting that the whole family will love.
Course: Dessert, Snack
Cuisine: American
Keyword: birthday cake, buttercream, cake, celebration, celebration cake, cherry chocolate cheesecake, chocolate buttercream, chocolate frosting, frosted cake, layer cake, milk chocolate, milk chocolate frosting, yellow cake, yellow cake with milk chocolate frosting
Servings: 10

Ingredients

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

  • Instructions for the Cake: 
    Preheat your oven to 350°F (175°C). Line three 6-inch (15 cm) cake pans with parchment paper and lightly grease the sides.
    In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
    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.In a separate bowl, whisk together the flour, baking powder, and salt.
    Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
    Add the milk and mix again until just combined. Divide the batter evenly among the prepared cake pans.
    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:
    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. 
    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.
    Double Boiler 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: 
    To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix until smooth.
    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.
    Once the cakes are completely cool, frost each layer with the milk chocolate frosting, stacking the layers as you go. Add sprinkles on top if desired.

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.