Fluffy, buttery, and supremely moist, this is the best yellow cake you will ever make! It pairs wonderfully with rich chocolate fudge frosting and is suitable for all your celebrations.
12ounces(340g)semisweet chocolate, melted and cooled slightly
Instructions
Make the Cake
Preheat the oven to 350°F. Grease the inside bottom and sides of two 9-inch round pans. Line the bottom of the pans with parchment paper cut to fit. Lightly grease the parchment paper. Dust the inside bottom and sides of the pan with flour, then tap out any excess. Wrap the pans in wet bake-even strips. Set aside.
In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Set aside.
In a large bowl or measuring cup, whisk the buttermilk, oil, and vanilla extract together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.
Mix in the egg yolks, one at a time, and stop and scrape down the bottom and sides of the bowl as needed.
Add the flour mixture in three additions alternating with the buttermilk mixture (beginning and ending with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to overmix the batter.
Add the egg whites to a separate large mixing bowl and beat to stiff peaks. Gently fold half of the egg whites into the cake batter until just combined, then fold in the remaining egg whites.
Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add the cocoa powder and 1 cup of the confectioners' sugar, beat on low speed until most of the sugar is moistened then turn the speed up to medium and beat until well combined.
Add the remaining confectioners' sugar and beat on medium-low speed until the sugar is well mixed in.
Add the corn syrup, vanilla, and salt. Continue to beat until incorporated.
Add the melted and cooled chocolate and beat until smooth and creamy.
Assemble the cake
Place one layer of cake on a serving plate. Evenly cover the top with about 1 1/2 cups of frosting. Repeat with the second layer, covering the top and sides of the cake with frosting.
Decorate with sprinkles if desired. Refrigerate the cake for about an hour to make it easier to slice and serve.
Notes
Sift the flour after measuring to remove any clumps. This will allow the flour to blend easily into the batter.
It is not recommended to use anything other than (full-fat) buttermilk.
Make sure all cold ingredients are brought to room temperature. Set them out on the counter about 1 hour before you begin making the cake.
Make ahead tip
Cake may be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 4 days.
The cake layers and frosting will freeze well for up to 3 months, thaw them to room temperature before assembling the cake.
You may also freeze the frosted cake (whole or sliced), wrap it tightly with plastic wrap, and store it in a large freezer bag or freezer-safe storage container.