This is my go-to yellow layer cake recipe! It makes soft, tender, yellow cake layers that are frosted with irresistible chocolate buttercream!

How to Make This Yellow Layer Cake

Let’s walk through each step together to make sure this cake turns out as amazing as possible! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use so I’ve shared a list below. Not all of these are mandatory, but they make the process a lot easier.

If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 4, 7-inch Cake Pans or 3, 8-inch Cake Pans
• Spinning Cake Stand
• Electric Hand Mixer or Stand Mixer
• Serrated Knife
• 10-inch Greaseproof Cake Board or Flat Plate
• Large Offset Spatula

Step 1: Bake the Yellow Cake Layers

Make the cake layers first following the recipe card at the bottom of this post.

Divide the batter evenly between the prepared cake pans and bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Or if you’re in a rush, place the pans directly in the freezer to accelerate the cooling process.

Then gently run an offset spatula around the rim of the cake pans to loosen them and flip them onto wire racks to finish cooling.

These layers bake up pretty flat but I still recommend leveling them with a serrated knife to make them easier to stack and frost.

I also like to trim away the caramelization around the sides of the layers. This is totally optional though! If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Chocolate Buttercream Frosting

While the cake layers bake and cool, make the chocolate buttercream frosting.

I like to use an American buttercream base to make this frosting because I think it’s the easiest to make and I love eating it. However, it is quite sweet!

If you want to use a less sweet frosting base, I’d recommend making adding the melted chocolate and cocoa powder to a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.

If you’re short on time or want to work ahead, this frosting can be made in advance and kept in the fridge for up to a month or in the freezer for 3 months.

Step 3: Stack and Frost the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula. Repeat with the remaining cake layers.

Once the cake layers are stacked, smooth any overhanging frosting and chill the cake in the freezer for 15 minutes.

This will help the frosting between the layers firm up and reduce crumbing as you frost the cake.

Step 4: Cover the Cake in a Thick Layer of Frosting

Once the cake is chilled, cover it with the remaining chocolate buttercream. Use a large offset spatula or the back of a spoon to create a textured look around the cake.

Then add on some chocolate swirls and gently press rainbow sprinkles in clusters around the cake, then enjoy!

Substitutions and Swaps – Yellow Cake Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• Cake Flour – This recipe turns out best with cake flour, but you can use a gluten-free flour blend or AP flour if that’s what you have on hand.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar in the cake batter by much because it will change the texture of the cake layers. If you really want to reduce the sugar, you can decrease it by 1/2 cup. However, I’d recommend just using a less sweet frosting base to cut down on the sweetness of the cake if that’s what you’re after.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Large Eggs – I like to use brown eggs in this recipe because the yolks are a deeper yellow color and naturally give the batter a nice yellow color. If you can’t find brown eggs, white eggs will work too.
• Buttermilk – You can also use full-fat yogurt, whole milk, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
• Rainbow Sprinkles – These are totally optional, but I love to add some rainbow jimmies into the batter to give it a fun pop of color.

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Cocoa Powder – I like to use regular, unsweetened baking cocoa in this recipe, but you can also use Dutch-processed or dark cocoa powder if needed.
• Chocolate Chips – Milk, semi-sweet, or dark chocolate chips can be used to make this frosting.

Making This Yellow Cake in Different Sizes

I used 4, 7-inch cake pans to make this cake, but this recipe can be used to make different-sized cakes.

You can make three, 8-inch or four, 6-inch cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 34-38 minutes or until a toothpick comes out with a few moist crumbs.

If you want to make a yellow sheet cake, I recommend using my yellow sheet cake recipe.

You can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350 F / 175 C for 18-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips for Making the Best Yellow Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh the cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making This Yellow Cake in Advance

I highly recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A decorated cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Let Me Know What You Think!

If you make this yellow cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.

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