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The BEST Yellow Cake with Chocolate Frosting - VIDEO!!

The classic vanilla cake, yellow cake, birthday cake done right. It's all-natural & just the BEST vanilla cake with milk chocolate buttercream frosting. So soft, fluffy, vanilla-y, and chocolate-y, it's simple & perfect.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Keyword: best chocolate frosting, best vanilla cake, best yellow cake, birthday cake, how to make birthday cake, organic cake, organic cake recipe
Servings: 12
Calories: 574kcal
Author: Honest and Tasty


For the Vanilla Cake:

  • ½ cup Butter 1 stick, softened to room temp
  • 2 tablespoons Olive Oil
  • 2 ¼ cups Granulated Sugar can sub rapadura
  • 1 tablespoon Pure Vanilla Extract
  • 3 Eggs room temperature
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Sea Salt
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder aluminum-free
  • 1 cup Buttermilk room temperature
  • ½ cup Water

For the Frosting:

  • 1 ¾ sticks Butter softened to room temperature
  • 5 cups Powdered Sugar
  • ¾ cup Unsweetened Cocoa Powder
  • ½ cup Whole Milk
  • 1 teaspoon Pure Vanilla Extract


For the Vanilla Cake:

  • Preheat the oven to 325ºF (162ºC).
  • Grease and lightly flour two 9-inch round cake pans, making sure to get the sides as well. Tap off the excess flour. Optional: You can also grease and flour circles of parchment paper that are cut to the size of the pans and placed inside.
  • In a large mixing bowl, use an electric mixer to cream together the butter, olive oil, and sugar. Use a spatula as needed to scrape down the ingredients to the bottom of the bowl. Continue beating the mixture on high with the electric mixer for about 4 minutes in order to very thoroughly combine. Don’t hurry the process.
  • Add vanilla and eggs. Beat on high speed for about 2 minutes or until very thick and pale. Again, don’t rush this part.
  • In a separate medium-sized bowl, mix together flour, salt, baking soda, and baking powder.
  • In another small bowl, combine buttermilk and water.
  • Alternate between adding the flour mixture and then the buttermilk mixture to the large mixing bowl, using the electric mixer to incorporate the ingredients after each addition until just combined. Don’t overmix, even at the end.
  • Pour batter evenly into your two cake pans and place in oven for 45 minutes or until a toothpick poked in the middle comes out clean.

For the Chocolate Buttercream Frosting:

  • In a large mixing bowl (I wash and use the same one I used for the batter), combine butter and powdered sugar with a spatula and then an electric mixer.
  • Add in cocoa powder and mix.
  • Add in milk and vanilla. Mix until fully combined and appears whipped.

Allow cakes to cool at room temperature for about 10-15 minutes before attempting to flip them over onto a cooling rack. Let them cool completely before frosting. Catch the cooking video for my trick for perfectly and easily frosting a cake without a mess. Then when ready, frost the first layer, lay the second layer on top and frost the top and sides. Finish with some sprinkles and maybe a candle! Or a bunch of candles! Enjoy!!

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      Calories: 574kcal | Carbohydrates: 112g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 490mg | Potassium: 199mg | Fiber: 2g | Sugar: 88g | Vitamin A: 345IU | Calcium: 68mg | Iron: 2mg