Pioneer Woman Yellow Cake with Chocolate Frosting: The Ultimate Homemade Delight

There’s something undeniably classic and comforting about a slice of yellow cake slathered in rich chocolate frosting. It’s the quintessential dessert that evokes memories of childhood birthdays and family celebrations. While boxed cake mixes might offer convenience, nothing compares to the taste and texture of a homemade yellow cake, especially when paired with a luscious, from-scratch chocolate frosting. If you’re looking for a dessert that will impress without being overly complicated, look no further than this Pioneer Woman inspired yellow cake with chocolate frosting recipe. It’s a guaranteed crowd-pleaser that will quickly become a family favorite.

a slice of yellow cake with chocolate frosting on a plate with a fork

This recipe takes the iconic combination of yellow cake and chocolate frosting to a whole new level. Forget dry, tasteless cakes – this moist yellow cake recipe is incredibly tender and flavorful, boasting a delicate crumb that melts in your mouth. And the homemade chocolate buttercream frosting? It’s decadently rich, smooth, and the perfect sweet counterpoint to the buttery cake. Say goodbye to store-bought frosting tubs; once you taste this homemade version, you’ll never go back.

If you’re a fan of classic cakes, you’re in for a treat. Just like the Pioneer Woman herself, this recipe focuses on simple, wholesome ingredients and straightforward techniques, making it accessible for bakers of all skill levels. Whether you’re celebrating a special occasion or simply craving a sweet treat, this easy yellow cake recipe is sure to satisfy.

Why This Yellow Cake Recipe is a Must-Try

Superior Taste: Homemade always triumphs over boxed mixes, and this recipe is no exception. The depth of flavor in both the cake and frosting is simply unmatched.
Moist and Tender Texture: Say goodbye to dry cakes! This recipe is specifically formulated to create a perfectly moist and tender crumb that stays delicious for days.
Easy to Make: Despite being from scratch, this recipe is surprisingly simple and straightforward. You likely already have most of the ingredients in your pantry.
Customizable: While the classic chocolate frosting is divine, you can easily customize this cake with different frostings, sprinkles, or fillings to suit your taste.
Perfect for Any Occasion: From birthdays to potlucks to weeknight desserts, this yellow cake with chocolate frosting is always a welcome treat.

chocolate frosted cake with rainbow sprinkles

Ingredients for Your Pioneer Woman Yellow Cake

Before you start baking this delightful yellow cake with chocolate frosting, gather your ingredients. Using high-quality, fresh ingredients will make a noticeable difference in the final taste and texture of your cake.

For the Yellow Cake:

Salted Butter: ¾ cup, softened to room temperature. Salted butter enhances the overall flavor profile of the cake, but unsalted can be used with a pinch more salt added to the dry ingredients. Ensure it’s properly softened for smooth creaming.
Granulated Sugar: 1 ½ cups. White granulated sugar provides the perfect sweetness and structure to the cake.
Large Eggs: 3, at room temperature. Room temperature eggs emulsify better into the batter, leading to a smoother and more cohesive cake.
Vanilla Extract: 2 teaspoons. Vanilla extract is crucial for that classic yellow cake flavor. For a more pronounced “boxed mix” taste, consider clear vanilla extract, but regular vanilla extract works beautifully too.
Whole Milk: 1 cup. Whole milk contributes to the cake’s moisture and richness. You can substitute with lower-fat milk or non-dairy milk if needed, but whole milk is recommended for the best results.
All-Purpose Flour: 2 ¼ cups. All-purpose flour provides the ideal balance of gluten for a tender yet structured cake. Cake flour can also be used for an even lighter texture.
Baking Powder: 2 ½ teaspoons. Baking powder is the leavening agent that gives the cake its rise and fluffy texture. Make sure it’s fresh for optimal results.
Salt: ¾ teaspoon. Salt balances the sweetness and enhances all the other flavors in the cake.

For the Homemade Chocolate Buttercream Frosting:

Salted Butter: 1 ½ cups (3 sticks), softened to room temperature. Just like in the cake, softened salted butter is key for a smooth and flavorful frosting.
Unsweetened Cocoa Powder: 1 cup. Use a good quality unsweetened cocoa powder for a rich, deep chocolate flavor.
Powdered Sugar: 5 cups. Also known as confectioner’s sugar, powdered sugar forms the base of the buttercream frosting, providing sweetness and structure.
Milk or Cream: ⅓ cup. Heavy cream will create the richest and creamiest frosting. Whole milk or even lower-fat milk can be used as substitutes.
Vanilla Extract: 2 teaspoons. Vanilla extract complements the chocolate flavor and adds depth to the frosting.
Pinch of Salt: A pinch of salt enhances the chocolate flavor and balances the sweetness of the frosting.

a chocolate frosted cake with a slice cut

Step-by-Step Guide to Baking Your Yellow Cake Masterpiece

Now that you have all your ingredients ready, let’s dive into the baking process. Follow these simple steps to create your own delicious yellow cake with chocolate frosting.

Making the Yellow Cake:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms of the pans with parchment paper circles.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour. Set aside this mixture.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process typically takes 2-3 minutes. Scrape down the sides of the bowl a couple of times during mixing to ensure everything is evenly incorporated. Creaming butter and sugar properly is crucial for a light and airy cake.
Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition until fully incorporated. Then, mix in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry flour mixture and the milk alternately to the wet ingredients. Begin and end with the flour mixture. Add about ⅓ of the flour mixture, mix until just combined, then add ½ of the milk, mix again, and repeat, ending with the last ⅓ of the flour. Mix between additions only until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
Divide and Bake: Divide the cake batter evenly between the two prepared round cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. If using 9-inch pans, the baking time will be slightly shorter, around 23-27 minutes. For cupcakes, bake for 18-21 minutes.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. After 10 minutes, run a sharp knife around the edges of the pans to loosen the cakes. Gently invert the cakes onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

An image of yellow cake batter in two round 8-inch cake pans.

Making the Chocolate Buttercream Frosting:

Beat Butter and Cocoa Powder: In a large bowl using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the softened butter and unsweetened cocoa powder together until completely smooth and creamy. This step ensures there are no lumps of cocoa powder in your frosting.
Gradually Add Sugar and Cream: Gradually beat in the powdered sugar, about 1 cup at a time, alternating with tablespoons of milk or cream (about 1 tablespoon of cream per cup of powdered sugar). Mix on low speed to prevent a powdered sugar cloud, and increase speed as it incorporates. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Add Vanilla and Salt: Mix in the vanilla extract and a pinch of salt. Continue to beat until the frosting is light and fluffy. Adjust the consistency of the frosting by adding more milk or powdered sugar as needed. If it’s too thick, add a bit more milk; if it’s too thin, add more powdered sugar.

ingredients for chocolate frosting in a bowl with electric mixer beaters

an electric mixer beating the homemade chocolate frosting

Assembling Your Dream Cake:

Level the Cake Layers (Optional): Once the cake layers are completely cooled, use a serrated knife to trim any domes from the tops to create level layers. This is optional but will make stacking and frosting the cake easier and more visually appealing.
Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous and even layer of chocolate buttercream frosting over the top of the first cake layer.
Stack and Frost: Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining chocolate buttercream frosting. You can create a smooth finish or a more rustic, swirled look, depending on your preference.

spreading a pile of chocolate frosting over yellow cake

stacked yellow cake with chocolate frosting in the center

chocolate frosting between two layers of cake and spread on top

a chocolate frosted cake

Decorate (Optional): Add sprinkles, chocolate shavings, fresh berries, or any other decorations you desire to make your cake extra special. Rainbow sprinkles are a classic choice for yellow cake with chocolate frosting!
Chill (Optional): Refrigerate the frosted cake for 30 minutes to an hour before slicing and serving. Chilling helps the frosting set and makes for cleaner slices.

An image of a frosted yellow cake with chocolate buttercream and sprinkles.

Tips for Baking the Best Yellow Cake with Chocolate Frosting

Room Temperature Ingredients are Key: Using room temperature butter and eggs is crucial for proper emulsification and a smooth batter, leading to a better cake texture.
Don’t Overmix: Overmixing the cake batter develops the gluten in the flour, resulting in a tougher cake. Mix until just combined after adding the flour mixture.
Measure Flour Correctly: Use the “spoon and level” method when measuring flour. Spoon flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can pack the flour and result in too much flour in the recipe.
Cool Cakes Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Ensure the cake layers are completely cooled before frosting.
Taste and Adjust Frosting: Taste your frosting as you make it and adjust the sweetness or chocolate intensity to your liking.

Storing Your Yellow Cake

Room Temperature: Store frosted yellow cake in an airtight container at room temperature for up to 1 day.
Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to 7 days. Let the cake come to room temperature for a few minutes before serving for the best flavor and texture.
Freezer: For longer-term storage, you can freeze individual slices of cake. Wrap slices tightly in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions About Yellow Cake

Is yellow cake just vanilla cake?

While both yellow cake and vanilla cake are flavored with vanilla, they are distinct types of cake. Yellow cake gets its characteristic yellow color and richer flavor from the use of whole eggs (including yolks) and butter. Vanilla cake can be white or yellow depending on the ingredients. White vanilla cakes often use only egg whites and oil to maintain a pale color, while yellow vanilla cakes may use whole eggs and butter.

What makes yellow cake yellow?

The yellow color of yellow cake primarily comes from the egg yolks and butter used in the recipe. These ingredients contribute not only to the color but also to the cake’s richness and flavor.

Can I use unsalted butter?

Yes, you can use unsalted butter in both the cake and frosting. If using unsalted butter, add an extra ¼ teaspoon of salt to the dry ingredients in the cake recipe and a pinch more salt to the frosting recipe to balance the flavors.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead of time. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature overnight. You can also make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Let the frosting come to room temperature and re-whip it before frosting the cake.

What are some other frosting options?

While chocolate frosting is classic, yellow cake pairs well with many other frostings, such as vanilla buttercream, cream cheese frosting, strawberry frosting, or even a simple glaze.

An image of a slice of yellow cake made from scratch with homemade chocolate buttercream frosting and sprinkles.

More Cake Recipes You’ll Love

If you enjoyed this Pioneer Woman Yellow Cake With Chocolate Frosting recipe, be sure to check out these other delicious cake recipes:

Best Homemade Red Velvet Cake

An image of a sliced, three-layer German chocolate cake with homemade coconut pecan frosting.

German Chocolate Cake

An image of a slice of homemade funfetti cake on a plate with a fork.

Homemade Funfetti Cake

This Pioneer Woman yellow cake with chocolate frosting recipe is more than just a dessert; it’s a nostalgic trip back to simple pleasures and homemade goodness. Bake this cake for your next celebration, and watch as it becomes the star of the show. Enjoy!

Print Pin Rate

Yellow Cake Recipe

⭐️⭐️⭐️⭐️⭐️ 4.93 from 141 votes

By Amy Nash

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 2 hours (cooling & frosting)

Total Time: 2 hours 45 minutes

Course: Dessert

Cuisine: American

Servings: 12 people

Fair warning: Once you have tried making this Yellow Cake with Chocolate Frosting, you will never be able to go back to a boxed cake mix or canned frosting again. This is truly the best yellow cake with chocolate buttercream you’ll ever taste!

Ingredients

Yellow Cake

2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup salted butter, softened to room temperature
1 ½ cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk

Chocolate Buttercream Frosting

1 ½ cups salted butter, softened to room temperature (3 sticks)
1 cup unsweetened cocoa powder
5 cups powdered sugar
⅓ cup milk or cream
2 teaspoons vanilla extract
Pinch of salt

Instructions

Cake

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.
Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.
Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.
Divide the batter evenly between the two prepared round pans, then bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean. If using larger 9-inch pans, the cakes will be a little thinner and bake in slight less time (around 23-27 minutes), and if making cupcakes, they will bake for 18-21 minutes.
Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.
Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.

Frosting

In a large bowl, beat the butter and cocoa powder together until creamy and smooth.
Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed.
Add the vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed. Use to frost a 2-layer cake.

Notes

Storage: Store this cake in an airtight container or covered in plastic wrap at room temperature for up to 1 day, or in the refrigerator for up to 7 days. Let the cake come to room temperature for a few minutes before serving.
Freezing: Wrap individual slices of cake in plastic wrap then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

Nutrition

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