Best Yellow Cake Recipe

Preheat the oven to 350°F / 175°C. Line four, 7-inch, or three 8-inch pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release. I used 7-inch cake pans.

Mix 3 cups cake flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.

Gradually mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.

Mix in 5 large eggs, one at a time, on medium speed until incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Then mix in 1 1/2 cups buttermilk, 2 Tbsp vegetable oil, and 2 tsp vanilla extract on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.

If desired, gently fold 1/2 cup rainbow sprinkles into the batter.

Divide the batter evenly between the cake pans (450g per pan if you make 4 layers, 600g per pan if you make 3 layers). Bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.

Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers.

These cake layers bake up pretty flat, but I like to use a serrated knife to level the tops and remove any caramelization around the sides of the layers. This step is optional but makes the cake a lot easier to frost. You can also trim the layers, then wrap and freeze them if you're making them in advance.

If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

While the cake layers bake and cool, make the chocolate buttercream frosting. Start by melting 1 1/3 cups of dark or milk chocolate with either a microwave or double boiler. Set aside to cool.

In the bowl of a stand mixer or a large bowl, beat 2 cups of unsalted butter on medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.

Mix in 1 tsp of vanilla extract and 1/2 tsp salt on a low speed.

Gradually mix in 6 cups of powdered sugar, 1/2 cup of cocoa powder, and 2/3 cup of heavy cream on a low speed until combined. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.

The chocolate melted in step 1 should have cooled off a bit by now, and should still be fluid but not hot to the touch. Pour the chocolate into the buttercream and mix on a low speed until combined.

Then stir by hand with a rubber spatula for a couple of minutes to get the frosting SUPER smooth. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add more powdered sugar (a quarter of a cup at a time).

Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer in place.

Spread an even layer of chocolate buttercream on top of the cake layer with a large offset spatula. Top with the next cake layer and repeat until all the cake layers are stacked.

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.

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.

Add 1/2 cup of dark chocolate and 1/4 cup of heavy cream into a heat-proof bowl. Heat in the microwave for 30-45 seconds, then stir until the chocolate is fully melted and the mixture is combined. Use the back of a spoon or offset spatula to make chocolate swirls in the frosting. Gently press rainbow sprinkles in clusters around the cake, then enjoy!