The Ultimate Moist Yellow Cake with Chocolate Sour Cream Frosting
A classic, bakery-style yellow cake that is incredibly moist thanks to the addition of sour cream and buttermilk. Paired with a unique, tangy chocolate sour cream frosting, this is the perfect cake for birthdays and celebrations.
- Prep Time: 25
- Cook Time: 35
- Total Time: 60
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup unsalted butter softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs plus 1 egg yolk
1/2 cup sour cream
1 3/4 cup all-purpose flour
1 3/4 cup cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1 cup milk chocolate morsels
1/4 cup unsalted butter
3/4 cup sour cream
1/4 cup dark chocolate unsweetened cocoa powder
pinch of kosher salt
3 cups powdered sugar
1 teaspoon vanilla extract
Sprinkles optional
Instructions
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans with 2-inch sides.
2. In a large bowl, beat butter for 2 minutes until creamy. Add sugar and vanilla, continuing to beat with an electric mixer.
3. Add eggs and extra egg yolk one at a time, beating well after each addition. Beat in the sour cream.
4. In a separate small bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
5. Add the dry ingredients to the mixing bowl, alternating with the buttermilk. Start and end with the flour mixture. Beat for 2 minutes after all ingredients are added to ensure a smooth batter.
6. Divide batter evenly between the prepared pans. Bake for 35-38 minutes, or until a toothpick comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting: Melt milk chocolate morsels and butter in the microwave in 30-second increments until smooth. Whisk together.
9. In a large bowl, combine sour cream, cocoa powder, salt, and the melted chocolate mixture. Mix until blended.
10. Add powdered sugar and vanilla. Beat for 3-5 minutes until the frosting is light, fluffy, and well-blended.
11. Place one cake layer on a platter, spread frosting over the top. Add the second layer and frost the top and sides. Add sprinkles if desired.
Notes
CRUMB COATING: Spread a thin layer of frosting over the cake and refrigerate for 10 minutes before adding the final layer for a professional look.
CUPCAKES: Fill liners 2/3 full and bake for 15-17 minutes. Yields 24 cupcakes.
BUTTERMILK: You can use store-bought or a homemade substitute (1 cup milk + 1 tbsp lemon juice).
STORAGE: Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.