Yellow Cake With Chocolate Frosting Recipe

Name: Yellow Cake With Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; Butter, for greasing cake pans; 1 2/3 cups sifted cake flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 10 extra-large eggs, separated; 1 1/3 cups sugar; 1 tablespoon vanilla extract; 1/2 teaspoon pure lemon extract; 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled; 1/2 teaspoon cream of tartar; FOR THE MACROON CRUNCH:; 1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts); 1/2 cup sweetened coconut flakes; FOR THE CHOCOLATE FROSTING:; 8 cups (2 pounds) sifted confectioners' sugar; 1 2/3 cups unsweetened cocoa powder; 1/2 teaspoon salt; 1 1/2 cups (3 sticks) unsalted butter, at room temperature; 1/2 cup margarine, at room temperature; 1/4 cup dark corn syrup; 2 tablespoons vanilla extract; 3/4 cup heavy cream, or as needed

Servings: persons

FOR THE CAKE:
Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
FOR THE MACROON CRUNCH:
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
FOR THE CHOCOLATE FROSTING:
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed

1
For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
2
Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
3
In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
4
For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossin

3547

kcal

Calories

150

Fat

537

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, Butter, for greasing cake pans, 1 2/3 cups sifted cake flour, 1 tablespoon baking powder, and more.

Yes, Yellow Cake With Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yellow Cake With Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions