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Homemade Yellow Cake with Fudge Chocolate Frosting

A rich homemade yellow cake with a soft, buttery crumb, deep vanilla flavor, and classic golden color from egg yolks. A small amount of vanilla pudding mix adds extra moisture and tenderness, while the fudge chocolate frosting gives the cake a smooth, rich finish.
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Equipment

  • Stand mixer fitted with the paddle attachment or electric hand mixer
  • 2 large mixing bowls
  • 1 Medium mixing bowl
  • 1 heat-safe bowl
  • Small saucepan
  • Rubber Spatula
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale, optional
  • Two 8-inch round cake pans
  • Parchment Paper
  • Nonstick baking spray
  • Wire cooling racks
  • Offset spatula

Ingredients
  

Yellow Cake

  • 2 cups all-purpose flour
  • 1⅔ cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons vanilla instant pudding mix
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 egg yolks
  • 4½ teaspoons vanilla extract or vanilla bean paste
  • 1⅓ cups whole milk room temperature
  • ¾ cup heavy cream

Fudge Chocolate Frosting

  • 6 ounces semisweet chocolate finely chopped
  • ¼ cup unsweetened cocoa powder
  • ¾ cup 1½ sticks salted butter, softened
  • 1½ cups powdered sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla bean paste

Instructions
 

Prepare the Cake Pans

  • Preheat the oven to 350°F.
  • Grease two 8-inch round cake pans with nonstick baking spray. Line the bottoms with parchment paper and lightly grease the parchment.

Combine the Dry Ingredients

  • In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, kosher salt, and vanilla pudding mix until evenly combined.
  • Set aside.

Cream the Butter and Sugar

  • Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
  • Beat on medium speed for 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed, until the mixture is pale, light, and fluffy.

Add the Egg Yolks and Vanilla

  • Add the egg yolks gradually, mixing well between additions.
  • Scrape down the bowl to make sure the butter mixture is evenly incorporated.
  • Add the vanilla and mix until smooth and creamy.

Finish the Cake Batter

  • With the mixer on low speed, add one-third of the dry ingredients.
  • Add half of the milk and mix just until mostly combined.
  • Add another third of the dry ingredients, followed by the remaining milk.
  • Finish with the remaining dry ingredients.
  • Mix on low only until the flour disappears.
  • Remove the bowl from the mixer and gently fold the batter a few times with a rubber spatula, scraping along the bottom of the bowl to make sure everything is evenly incorporated.

Bake

  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 28 to 34 minutes, or until the cakes are golden, spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the cakes to cool in the pans for 10 to 15 minutes.
  • Turn the cakes out onto wire racks, remove the parchment, and cool completely before frosting.

Make the Chocolate Ganache

  • Place the chopped semisweet chocolate and cocoa powder in a heat-safe bowl.
  • Add the heavy cream to a small saucepan and heat over medium-low heat until steaming and just beginning to simmer around the edges. Do not let it boil.
  • Pour the hot cream over the chocolate and cocoa powder.
  • Allow the mixture to sit undisturbed for about 2 minutes.
  • Whisk slowly from the center outward until the chocolate has completely melted and the mixture is smooth, dark, and glossy.
  • Set the ganache aside and allow it to cool until it is no longer warm to the touch but is still soft and fluid.

Whip the Butter

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened salted butter on medium-high speed for about 2 to 3 minutes, until light and creamy.

Finish the Frosting

  • Reduce the mixer to low speed and gradually add the powdered sugar and salt.
  • Mix until incorporated, then increase to medium speed and beat until smooth.
  • Add the cooled chocolate ganache and vanilla bean paste.
  • Mix on low until incorporated, then increase to medium speed and beat until the frosting is smooth, creamy, and evenly blended.
  • Scrape down the sides and bottom of the bowl and mix briefly once more.
  • If the frosting feels too soft for decorating, allow it to sit at room temperature for several minutes or chill briefly until it reaches a spreadable consistency.

Assemble the Cake

  • Place one completely cooled cake layer on a cake board or serving plate.
  • Spread an even layer of fudge frosting over the top.
  • Place the second cake layer on top.
  • Apply a thin crumb coat over the entire cake and chill until set, if desired.
  • Finish with the remaining fudge chocolate frosting, smoothing or decorating as desired.

Notes

 
  • Vanilla pudding mix: Use dry instant vanilla pudding mix directly from the packet. Do not prepare it first. The added starch and flavoring help create a softer, more tender crumb.
  • Ganache temperature: Make sure the ganache has cooled before adding it to the whipped butter. Warm ganache can melt the butter and make the frosting loose.
    Frosting consistency: Because this frosting combines ganache with whipped butter, its texture will firm as the chocolate cools. If it becomes too firm, allow it to sit at room temperature and re-whip briefly before using.
  • Do not overmix the cake batter: Once the flour is added, mix only until combined to keep the cake tender.
  • Storage: Store the finished cake covered at room temperature for up to 1 day or refrigerated for up to 4 days. Bring refrigerated cake closer to room temperature before serving for the best texture.
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