Yellow Cake with Fudge Frosting
Prep time
Cook time
Total time
Serves: 12 servings
  • 3 cups sifted cake flour
  • 3 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 and ⅓ cups granulated white sugar
  • 6 large egg yolks
  • 1 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 and ½ cups (2 and ½ sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • ¾ cup Dutch-processed cocoa powder
  • ⅛ teaspoon table salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate (semi or bittersweet) melted and cooled slightly
  1. Preheat oven to 350 degrees, (F).
  2. Prepare two 9-inch round cake pans with cooking spray and parchement rounds. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes).
  5. Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).
  6. Add egg yolks, in two batches, beating well after each addition.
  7. Scrape down the sides of the bowl as needed.
  8. Add the vanilla extract and beat until combined.
  9. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  10. Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon.
  11. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.
  12. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.
  13. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.
  1. Once cakes are completely cooled, prepare frosting.
  2. In a food processor, pulse butter, sugar, cocoa, and salt until smooth, about 30 seconds.
  3. Add corn syrup and vanilla extract and process until combined about 5 to 10 seconds.
  4. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, about 10 to 15 seconds, or until completely smooth.
  5. Pour frosting into a large bowl, and use a rubber spatula to further combine if needed.
  6. Assemble cakes. Stack first layer, then top with about ¾ cup of frosting. Smooth to edges.
  7. Add next layer, and smooth a thin layer of frosting over the whole cake.
  8. Pour remaining frosting over the top of the cake and spread evenly over layers.
  9. Enjoy!
Recipe by Lemon Sugar at