Description

This Brown Sugar Yellow Cake with Chocolate Frosting is a rich and moist dessert featuring the deep sweetness of brown sugar paired with a velvety chocolate frosting. Perfect for celebrations or a comforting treat, this cake combines classic yellow cake flavors enhanced with sour cream for tenderness, then finished with a smooth, homemade chocolate buttercream that melts in your mouth.

Ingredients

Scale

Cake

1 cup salted butter (2 sticks)
1 cup water
1 cup white sugar
2 cups all-purpose flour (sifted, spooned & leveled)
3/4 teaspoon kosher salt
2 eggs (lightly beaten)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon vanilla bean paste
1 cup brown sugar (dark brown preferred)
1/2 cup sour cream

Chocolate Frosting

1 & 1/2 cups salted butter (3 sticks, softened)
3/4 cup unsweetened cocoa powder (sifted)
4-5 cups powdered sugar
3/4 teaspoon kosher salt
2 teaspoons vanilla bean paste
3/4 cup heavy cream

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Instructions

Prepare the Cake Batter: In a medium saucepan, melt 1 cup salted butter with 1 cup water over medium heat. Remove from heat once melted and set aside. In a large mixing bowl, whisk together white sugar, brown sugar, and the wet butter-water mixture. Add eggs, one at a time, mixing well after each addition. Stir in vanilla bean paste and sour cream until fully combined.
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth. Do not overmix to maintain cake tenderness.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Make the Chocolate Frosting: In a large bowl, beat the softened butter until fluffy. Gradually sift in the cocoa powder and powdered sugar, mixing well after each addition. Add kosher salt, vanilla bean paste, and heavy cream. Continue to beat until the frosting is smooth and spreadable. Adjust powdered sugar or cream quantities to achieve desired consistency.
Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread an even layer of chocolate frosting over the top. Place the second cake layer atop the frosted base and cover the entire cake with the remaining frosting. Smooth or create decorative swirls as desired. Refrigerate the cake for about 30 minutes to set the frosting before serving.

Notes

For best results, use room temperature eggs and butter for easier mixing and fluffier texture.
If you prefer a slightly lighter frosting, you can replace the heavy cream with milk, though texture may vary.
You can substitute vanilla bean paste with pure vanilla extract if necessary.
The cake layers can be baked a day ahead and stored tightly wrapped in the refrigerator.
To soften butter quickly, cut it into small cubes and let it sit at room temperature for about 30 minutes.