The Best Yellow Cake with Chocolate Frosting

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Preheat the oven to 350°F (175°C). Lightly grease three 8-inch cake pans and line the bottoms with parchment rounds.
   ▶ ≈0:00
2. 2
   Whisk together the flour, cornstarch, baking powder, and salt in a bowl; set aside.
   ▶ ≈0:20
3. 3
   In a stand mixer, beat the room-temperature butter with the sugar on medium speed for about 3 minutes until light and fluffy.
   ▶ ≈1:54
4. 4
   Add the neutral oil and vanilla extract, mixing until incorporated.
   ▶ ≈3:42
5. 5
   Add the whole eggs one at a time, mixing well and scraping down the bowl, then mix in the egg yolks.
   ▶ ≈4:32
6. 6
   On low speed, alternate adding the dry flour mixture in three parts with the buttermilk in two parts, finishing with the flour. Fold gently by hand at the end to avoid overmixing.
   ▶ ≈6:24
7. 7
   Divide the batter evenly among the three prepared pans, weighing to ensure equal amounts, and smooth the tops with an offset spatula.
   ▶ ≈8:28
8. 8
   Optionally wrap damp cake strips around the pans to help the layers bake flat without doming.
   ▶ ≈10:00
9. 9
   Bake at 350°F (175°C) for 25–30 minutes, until the center springs back or a skewer comes out clean. Let the layers cool completely.
   ▶ ≈11:06
10. 10
    Melt the butter for the frosting and stir in the cocoa powder until well combined, allowing the cocoa to bloom.
    ▶ ≈11:23
11. 11
    Combine the chocolate chips and milk in a heat-safe bowl and microwave in 30-second bursts, stirring between each, until melted into a smooth ganache. Set aside to cool.
    ▶ ≈11:46
12. 12
    Beat the remaining room-temperature butter on medium speed for about a minute until creamy, then mix in the cocoa-butter mixture, scraping down the bowl.
    ▶ ≈12:29
13. 13
    On low speed, slowly add the powdered sugar to taste, then mix in the salt for balance.
    ▶ ≈14:12
14. 14
    Add the cooled chocolate ganache and mix on low until combined, then increase to medium-low speed and beat until the frosting is smooth and glossy.
    ▶ ≈15:42
15. 15
    Spread one cup of frosting evenly over each cake layer and stack the three layers.
    ▶ ≈17:32
16. 16
    Cover the whole cake with the remaining frosting, working gently to avoid disturbing the crumb, then use a spatula to create decorative swoops on the surface.
    ▶ ≈18:39
17. 17
    Chill the cake for at least 30 minutes to set before slicing and serving. It keeps covered in the fridge for up to 5 days.
    ▶ ≈19:54