1-2-3-4 Yellow Cake Recipe with Chocolate Frosting

An easy 1-2-3-4 yellow cake recipe with chocolate frosting. All homemade from scratch and super easy to make with the pantry ingredients.

I love a simple cake slobbered with chocolate frosting. This 1-2-3-4 yellow cake recipe with chocolate frosting is just a perfect example of that. It is a basic yellow cake recipe but so much better than the boxed cake mix kind.

Although the recipe is all made from scratch, you will fine it is very easy to put together with the everyday ingredients you already have in your pantry. That is to say, this yellow cake recipe is the easy version of vanilla scented butter cake you can make at home without the fuss.

Recipe Tips

1. Using cake flour for the yellow cake will make the cake light and fluffy. Subsequently, you can use all-purpose flour instead. It will give the cake more body.
2. If you want your cake to be more moist and tender, I recommend to use buttermilk instead of regular milk. If doing so, add 1 tsp of baking soda to react to the acid in the buttermilk.
3. I used a 9×13-inch pan. If you prefer a layered cake, divide the cake batter into 2 of 9-inch round pan. Reduce the baking time accordingly.

Ingredients You’ll Need

For the Yellow Cake

• 3 cup cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup butter softened
• 2 cups sugar
• 4 eggs room temperature
• 1 cup whole milk
• 1 1/2 tsp vanilla extract

For the Chocolate Frosting

• 1/2 cup butter softened
• 1 to 1 1/2 cup powdered sugar
• 2 tsp vanilla
• 3 oz unsweetened chocolate cut into pieces

How to make 1-2-3-4 Yellow Cake

Firstly, sift the dry ingredients (flour, baking powder, & salt) all together, and set aside.

If using buttermilk, add 1 tsp of baking soda to the dry ingredients.

Secondly, cream butter and sugar until light and fluffy.

Add the eggs one at a time and beat well after each addition. Add the vanilla extract and mix well.

Fold in the dry ingredients and milk alternately and stir well.

I baked mine in a greased 9×13-inch pan and bake it in the preheated 350˚F oven for 35 minutes.

If you like a layered cake, divide the batter into 2 of 9-inch round pan and bake for 25-30 minutes. Let the cake cool completely.

Lastly, to make the chocolate frosting; melt the unsweetened chocolate pieces in a microwave for 90seconds. Make sure to stir it halfway through. Let it cool down.

Cream softened butter and powdered sugar until fluffy. Add the cooled, melted chocolate and vanilla extract into the mixture; mix well.

Adjust the amount of powdered sugar according to your desired consistency. I used 1-1/2 cup of powdered sugar and it was just right for me.

Spread the frosting over the cooled cake.

Storage Tips

This cake will last for 3 days in the room temperature. The butter in the cake will solidify a little if the room temperature is slightly chill. Microwave a piece of cake for 10-12 seconds and you will enjoy the soft and moist cake all over again.

If you are storing the cake in the fridge, which will last longer, make sure to let the cake in the room temperature for at least 1 hour before you serve. Then follow the microwave option above.

More Cake Recipes

Try these cake recipes, if you are looking for an easy and decadent cake. You won’t regret.

• Heavenly Coconut Chocolate Chip Cake
• Easy Blueberry Cake
• Chocolate Oatmeal Cake with Pecan Caramel Topping
• Black Bottom Banana Cake