Go Back
Homemade The BEST Yellow Cake & Chocolate Buttercream Frosting photo
Print Recipe Save it for later

The BEST Yellow Cake & Chocolate Buttercream Frosting

This Yellow Cake with Chocolate Buttercream is a crowd-pleaser! Easy to make, it’s perfect for any celebration or sweet craving.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

For the Cake:

  • 1 box yellow cake mix
  • 1 package Jello instant vanilla pudding mix (3.9-oz)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract

For the Frosting:

  • 1 cup butter, softened to room temperature
  • 1 bag semi-sweet chocolate chips (12-oz), melted and cooled
  • 5 cups powdered sugar (may need a little more)
  • ½ cup heavy cream or whole milk
  • 2 tsp pure vanilla extract

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
  • Step 2: Prepare the Cake Batter - In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix.
  • Step 3: Add Wet Ingredients - Add the sour cream, vegetable oil, eggs, milk, and vanilla extract. Beat on medium speed until smooth.
  • Step 4: Bake the Cake - Pour the batter into your prepared pan and bake for 25-30 minutes for round cakes or 30-35 minutes for a 9x13 inch pan.
  • Step 5: Cool the Cake - Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack.
  • Step 6: Make the Chocolate Buttercream Frosting - Beat the softened butter until creamy. Gradually mix in the melted chocolate.
  • Step 7: Add Sugar and Cream - Slowly add powdered sugar, then heavy cream and vanilla extract. Beat until fluffy.
  • Step 8: Frost the Cake - Frost the completely cooled cake with the chocolate buttercream.
  • Step 9: Decorate and Serve - Add chocolate shavings, sprinkles, or fresh fruit, slice, serve, and enjoy!

Equipment

  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x13-inch baking pan or two 9-inch round cake pans
  • Cooling rack

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For a lighter option, substitute vegetable oil with melted coconut oil or applesauce.
  • Freeze the cake unfrosted, wrapped tightly in plastic wrap.