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1-2-3-4 yellow cake with chocolate buttercream frosting

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

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An easy yellow cake recipe with buttercream chocolate frosting. All homemade from scratch and super easy to make with the pantry ingredients.
Course Dessert
Cuisine American, Western
Keyword 1-2-3-4 cake, cake flour, chocolate buttercream frosting, chocolate frosting, homemade yellow cake, unsweetened chocolate, yellow cake from scratch, yellow cake recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 12 people
Author Holly Ford


  • 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

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


  • Preheat the oven to 350˚F. Grease and flour a 9x13-inch pan or two 9-inch round pans; set aside.
  • Sift flour, baking powder, and salt together; set aside.
  • In a large mixing bowl, beat butter and sugar until creamy and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix well
  • Add the dry ingredients alternating with the milk to the butter mixture and stir well.
  • Pour the batter into a prepared pan and bake for 30-40 minutes. If using two 9-inch round pans, bake for 25-30 minutes. Let the cake cool completely. If using 9x13-in pan, you can cool the cake in a pan, If using the two round pan, after cooling in a pan for 10 minutes, turn out the cake to a cooling rack and cool completely.

For the chocolate frosting

  • Put unsweetened chocolate pieces in a small microwave-safe mixing bowl and microwave for 90 seconds, stirring halfway through. Stir the chocolate well until you melt them completely. Set aside to cool.
  • Cream butter and powdered sugar until fluffy. Add the cooled chocolate and vanilla extract and continue to beat. Adjust the amount of powdered sugar until your get the desired consistency.
  • Spread the frosting over the cake and serve. The leftover cake can last in the room temperature for 3 days or chill in the fridge up to a week.



If you want your cake to be more soft and moist, use buttermilk instead of regular whole milk. If doing so, increase the amount of buttermilk to 1-1/4 cup, and add 1 tsp of baking soda to the dry ingredients.