If you have been searching for a truly exceptional dessert to impress friends or treat yourself, you are in the right place. This is the Best Yellow Cake with Milk Chocolate Buttercream Recipe, and trust me, it delivers incredible flavor and texture every time. The cake itself is tender, moist, and buttery with that perfect golden crumb that everyone loves, while the milk chocolate buttercream is luxuriously smooth, creamy, and just sweet enough without overpowering the cake. Combining these two creates a perfect harmony that makes every bite unforgettable. Once you try this recipe, it will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in creating the soft crumb and rich frosting that define the Best Yellow Cake with Milk Chocolate Buttercream Recipe. These simple, pantry-friendly staples come together to build flavor, texture, and that beautiful golden color everyone craves in a classic yellow cake. Let’s break down what you’ll need and why.
- All-purpose flour: Provides structure and crumb to the cake, ensuring it holds together perfectly while remaining tender.
- Baking powder: The leavening agent that helps your cake rise beautifully for a light and airy texture.
- Kosher salt: Enhances all the flavors and balances the sweetness in both cake and frosting.
- Baking soda: Works alongside baking powder to help lift and lighten the cake.
- Unsalted butter (for cake): Adds rich moisture and a silky texture to the cake crumb.
- Granulated sugar: Sweetens the cake and helps create a fine crumb and tender texture.
- Large eggs: Bind ingredients together and add richness for a moist and fluffy cake.
- Buttermilk: Offers tangy moisture that tenderizes the cake and creates a lovely crumb.
- Pure vanilla extract: Infuses the batter with warm, inviting flavor.
- Unsalted butter (for frosting): The base of the buttercream frosting, giving it creamy texture and a rich flavor.
- Powdered sugar: Sweetens the frosting and helps achieve that smooth, silky consistency.
- Milk chocolate chips: Melted and folded into the buttercream for the perfect chocolate flavor and luscious texture.
- Heavy cream or whole milk: Used to adjust the frosting consistency if needed, making it easier to spread or pipe.
How to Make Best Yellow Cake with Milk Chocolate Buttercream Recipe
Step 1: Prepare Your Batter
Start by preheating your oven and greasing your cake pans. In a large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a separate bowl, cream the room temperature butter and granulated sugar together until fluffy and pale, which usually takes about 3 to 5 minutes of beating. Next, add eggs one at a time, beating well after each addition to ensure a smooth, homogenous batter. Then alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Finally, stir in vanilla extract. This process creates a batter that’s perfectly balanced in moisture and structure, setting the stage for a beautifully tender cake.
Step 2: Bake the Cake
Divide the batter evenly between two prepared 9-inch round cake pans. Smooth the tops with a spatula, then pop them into your preheated oven. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. It’s important not to overbake to keep the cake moist but fully set. Once baked, allow your cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting. Patience here ensures the frosting doesn’t melt or slide off.
Step 3: Make the Milk Chocolate Buttercream
While your cakes are cooling, start on that dreamy milk chocolate buttercream. Beat the room temperature butter until creamy and fluffy. Gradually add powdered sugar and continue beating until well combined. Melt the milk chocolate chips gently in a microwave or double boiler, then let them cool slightly before adding to the buttercream. Mix the melted chocolate and vanilla extract into the frosting until fully incorporated. If the frosting seems too thick, add a tablespoon of heavy cream or milk to reach a spreadable consistency. This step creates the silky, milk chocolate buttercream that’s soft enough to spread but sturdy enough to hold its shape beautifully.
Step 4: Assemble Your Cake
Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the milk chocolate buttercream evenly over the top. Then carefully place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. For a professional finish, use an offset spatula to smooth the frosting, or have fun with swirls and patterns for a rustic look. Refrigerate the cake for about 30 minutes if you want the buttercream firmer before slicing.
How to Serve Best Yellow Cake with Milk Chocolate Buttercream Recipe
Garnishes
You can elevate the visual appeal and flavor by sprinkling some finely chopped toasted nuts, colorful sprinkles, or even a dusting of cocoa powder on top. Fresh berries such as raspberries or strawberries also add a beautiful pop of color and a fresh contrast to the rich frosting. For an extra touch of elegance, edible gold dust or delicate chocolate shavings make a stunning garnish that’s sure to impress everyone at the table.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A simple cup of black coffee or a rich hot chocolate also complements the sweetness and enhances the chocolate flavor in the buttercream. For a lighter option, fresh fruit salad or a citrus sorbet can add balance to this rich dessert experience.
Creative Ways to Present
For a showstopper presentation, try serving the cake as layered mini cakes or cupcakes, each topped with a swirl of milk chocolate buttercream and a single cherry or chocolate curl. Alternatively, slice the cake into petite squares and serve them on decorative dessert platters at parties or gatherings. If you’re feeling adventurous, drizzle a little caramel sauce or sprinkle coarse sea salt on top just before serving for a delightful sweet-salty contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly in plastic wrap or store in an airtight container to keep the cake moist and the buttercream fresh. Store it in the refrigerator for up to 4 days. Before serving leftovers, it’s best to let the cake sit at room temperature for 30 minutes to soften the buttercream and bring back that melt-in-your-mouth texture.
Freezing
You can freeze both the cake layers and the frosted cake. For unassembled cake layers, wrap each tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. For the fully frosted cake, place it in the freezer uncovered for a few hours to harden the buttercream, then wrap it well with plastic wrap and foil. Frozen cake is best enjoyed after thawing overnight in the fridge, allowing the texture and flavors to settle perfectly.
Reheating
The Best Yellow Cake with Milk Chocolate Buttercream Recipe is best served at room temperature, so gently warm up refrigerated or frozen cake by leaving it out for half an hour before slicing. Avoid using the microwave to reheat since the frosting can melt and the cake may dry out. This simple step ensures every bite tastes fresh and indulgent.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
You can use regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake. Let the mixture sit for 5 minutes before using. This substitution works well without compromising the texture or flavor of the cake.
What can I do if my buttercream is too soft?
If your buttercream feels too soft, pop it in the refrigerator for 15-20 minutes to firm up. You can also add more powdered sugar gradually to thicken it. Just be careful not to add too much sugar, as it can become overly sweet and gritty.
Is it important to use room temperature ingredients?
Yes! Using room temperature butter, eggs, and buttermilk ensures even mixing and an airy, smooth batter. Cold ingredients can cause the batter to curdle or mix unevenly, which affects the texture of your cake.
Can I make this cake gluten-free?
To make a gluten-free version, replace all-purpose flour with a quality gluten-free flour blend designed for baking. Make sure it contains xanthan gum or another binder to provide structure. Keep in mind that texture may vary slightly but will still be delicious.
How should I store this cake if I want to transport it?
Keep the cake in a sturdy cake carrier or tightly covered box to protect it during transportation. Refrigerate it beforehand to firm up the frosting, which helps minimize smudging. Carry the cake on a flat surface to avoid tipping and shifting.
Final Thoughts
This Best Yellow Cake with Milk Chocolate Buttercream Recipe is truly a crowd-pleaser every time. The joyful combination of the moist, buttery cake and the silky, deeply flavored milk chocolate buttercream makes it a dessert to remember and share. I encourage you to give this recipe a try and bake up some happiness for yourself and your loved ones. Trust me, once you taste it, you’ll know why it’s the best!
Print
Best Yellow Cake with Milk Chocolate Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Yellow Cake with Milk Chocolate Buttercream recipe delivers a moist, tender yellow cake base layered with a rich and creamy milk chocolate buttercream frosting. Perfect for celebrations or any special occasion, this cake combines classic flavors with a smooth chocolate finish that is sure to please any crowd.
Ingredients
For the Yellow Cake
- 3 cups all-purpose flour (360 grams)
- 2 teaspoons baking powder (8 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ teaspoon baking soda (3 grams)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 cups granulated sugar (400 grams)
- 4 large eggs (200 grams, room temperature)
- 1 cup buttermilk (227 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
For the Milk Chocolate Buttercream
- 2 cups unsalted butter (452 grams, room temperature, 4 sticks)
- 2 teaspoons pure vanilla extract (8 grams)
- 3 cups powdered sugar (339 grams)
- 2 cups milk chocolate chips (340 grams, melted and cooled)
- ½ teaspoon kosher salt
- 1 tablespoon heavy cream or whole milk (28 grams, only if needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, kosher salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to incorporate. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently with each addition until just combined, being careful not to overmix.
- Divide Batter and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- Prepare the Milk Chocolate Buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar and continue to beat until light and fluffy. Mix in the melted and slightly cooled milk chocolate chips, vanilla extract, and kosher salt. If the frosting is too thick, add heavy cream or whole milk a tablespoon at a time until desired spreading consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of buttercream on top. Place the second cake layer over the frosting and then frost the top and sides evenly with the remaining buttercream.
- Serve and Enjoy: Slice the cake into 10 pieces and serve. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use room temperature ingredients for best mixing results.
- Make sure the melted chocolate is cooled slightly to avoid melting the buttercream.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a substitute.
- If you prefer a less sweet frosting, adjust the powdered sugar quantity accordingly.
- The cake layers can be wrapped tightly and frozen for up to 2 months.
