This Best-Ever Yellow Cake is a timeless classic that promises a tender, buttery crumb and a golden hue that’s pure comfort in every bite. Paired with a luscious whipped ganache frosting, it’s a dreamy combination of rich chocolate and airy sweetness that melts on your tongue. Perfect for celebrations or a cozy afternoon treat, this cake is as delightful to make as it is to savor.
With just 30 minutes of prep and a little patience while it bakes to perfection, you’ll create a dessert that’s both elegant and approachable. The frosting, silky and indulgent, adds a luxurious finish that’s sure to impress. In under three hours, you’ll have a masterpiece that’s as beautiful as it is delicious.
Ingredients for the Best-Ever Yellow Cake With Whipped Ganache Frosting
- For the Yellow Butter Cake:
- 3 cups (12 oz/340 g) cake flour* (or substitute with all-purpose flour for a denser texture)
- 1 ¾ cups (14 oz/395 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (2 fl oz/60 ml) plus ¾ cup (6 fl oz/180 ml) buttermilk*, room temperature (or substitute with milk + 1 tablespoon lemon juice or vinegar)
- 1 tablespoon vanilla extract
- 1 cup (8 oz/225 g) butter, softened
- 4 large eggs, at room temperature
- For the Whipped Milk Chocolate Ganache:
- 3 ⅓ cups (20 oz/567 g) milk chocolate, finely chopped
- ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped
- 2 cups (16 fl oz/480 ml) heavy whipping cream
Step-by-Step Instructions
- Make the Yellow Butter Cake:
- Preheat the oven to 325°F (165°C). Butter and line two 8-inch (20 cm) or 9-inch (23 cm) round cake pans. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed to combine.
- In a measuring jug, mix together the buttermilk and vanilla.
- To the flour mixture, add the butter and ¼ of the buttermilk. Mix on low until moistened.
- Turn the mixer up to medium-high speed and beat for 2 minutes to fully aerate the batter.
- Turn the mixer down to medium-high speed and beat in the eggs, one at a time. Wait until one egg is combined before adding the next.
- Run a spatula around the bowl and turn to medium-high speed. Slowly pour the remaining buttermilk into the batter in 3 to 4 increments. Stop mixing just as soon as the ingredients are evenly mixed.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto a cooling rack to cool completely.
- Make the Whipped Chocolate Ganache:
- Combine the chocolates in a large bowl.
- In a medium saucepan, gently heat the cream over medium-low heat until steaming (do not let it boil).
- Pour the hot cream over the chocolate and set aside for 10 minutes to melt.
- With a rubber spatula, gently stir the chocolate and cream together until smooth.
- Place the ganache in the refrigerator for about 30 minutes, stirring every 10 minutes, until it thickens to the consistency of peanut butter.
- Transfer the ganache to a stand mixer fitted with a whisk attachment (or use a handheld mixer). Whip on medium speed until light and fluffy, about 3 minutes. Be careful not to overwhip.
- Assemble the Cake:
- With a long, serrated knife, carefully cut the cakes through the middle.
- Place a bottom layer on a cake stand or turntable. Spread about ¾ cup of ganache evenly over the layer, then return the top half. Repeat with the remaining frosting.
- Create a crumb coat: Cover the entire cake with a thin layer of ganache to seal in crumbs. Refrigerate for 45-60 minutes to firm up.
- Using the remaining ganache, cover the top and sides of the cake. Swirl the palette knife in S and C shapes for a rustic finish.
- Add sprinkles, candles, or decorations as desired. Store covered at room temperature for up to 1 day or refrigerate for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the whipped ganache frosting is already a showstopper, you can elevate your cake with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. Fresh berries like strawberries or raspberries add a pop of color and freshness, or try a dusting of cocoa powder for a rich finish.
Storage Tips: Keeping Your Cake Fresh
Store your cake covered at room temperature for up to 1 day. For longer storage, refrigerate it for up to 3 days. Let it come to room temperature before serving for the best texture. If you’re making it ahead, wrap the unfrosted cake layers in plastic wrap and freeze for up to 1 month—thaw before assembling.
Time-Saving Hacks for Busy Bakers
To save time, prepare the ganache a day in advance and let it chill overnight. You can also bake the cake layers ahead and freeze them. Use a stand mixer for both the cake batter and ganache to speed up the process. If you’re short on time, skip the crumb coat and go straight to frosting for a rustic look.
Equipment Essentials for Success
For this recipe, a stand mixer or handheld electric mixer is key for aerating the batter and whipping the ganache. Use 8-inch or 9-inch round cake pans for even baking, and a serrated knife for slicing the layers. A cake turntable makes frosting easier, but a flat plate works too!
Common Questions Answered
Can I use all-purpose flour instead of cake flour? Yes, but replace 2 tablespoons of flour per cup with cornstarch for a lighter texture. What if my ganache splits? Gently reheat it over a double boiler and whisk until smooth. Can I use dark chocolate instead of milk chocolate? Absolutely, but the frosting will have a richer, less sweet flavor.
Best-Ever Yellow Cake With Whipped Ganache Frosting
Ingredients
For the Yellow Butter Cake
- 3 cups cake flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk room temperature
- ¾ cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 1 cup butter softened
- 4 large eggs at room temperature
For the Whipped Milk Chocolate Ganache
- 3 ⅓ cups milk chocolate finely chopped
- ⅔ cup bittersweet chocolate finely chopped
- 2 cups heavy whipping cream
Instructions
- Make The Yellow Butter Cake
- Preheat the oven to 325°F (165°C) and butter and line two 8-inch (20cm) or 9-inch (23cm) round cake pans. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, combine the flour, sugar, baking powder, baking soda and salt and mix on low speed to combine.
- In a measuring jug, mix together the buttermilk and vanilla.
- To the flour mixture add the butter and ¼ of the buttermilk. Mix on low until moistened.
- Turn the mixer up to medium-high speed and beat for 2 minutes to fully aerate the batter.
- Turn the mixer down to Medium-High speed and beat in the eggs, one at a time. Wait until one egg is combined before adding the next.
- Run a spatula around the bowl and turn to Medium-High speed before slowly pouring the remaining buttermilk into the batter in 3 to 4 increments. Stop mixing just as soon as the ingredients are evenly mixed. (Note: the high speed with stop your cake batter from splitting once you add in the eggs and liquid)
- Divide the batter evenly between your two prepared pans and bake for 35-40 minutes, or until a wooden skewer inserted into the center of your cakes comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely.
- Make The Whipped Chocolate Ganache
- Combine the chocolates in a large bowl.
- In a medium saucepan, gently heat the cream over Medium-Low heat until steaming but don’t let it come to a boil.
- Pour the hot cream over the chocolate and set aside for 10 minutes for the chocolate to melt.
- With a rubber spatula, gently stir the chocolate and cream together until it is combined into a smooth ganache.
- Place the ganache in the refrigerator for about 30 minutes or until thickened to about the consistency of peanut butter. Give it a gentle stir every 10 minutes while it’s cooling down so it cools evenly and doesn’t get firm in spots.
- Once thickened, transfer the ganache to a stand mixer fitted with a whisk attachment or using a handheld electric mixer and whip the ganache on Medium speed until it is light and fluffy, about 3 minutes. Note: Remember this is cream based so be careful not to over whip or your frosting can split.
- Assembling The Cake
- With a long, serrated knife, carefully cut the cakes through the middle.
- Place a bottom layer on a cake stand or turn table and spread about ¾ cup of ganache evenly over the cake layer and then return the top half to the cake and spread another ¾ cup of ganache onto the cake. Continue layering and filling with the remaining frosting.
- Create A Crumb Coat: Cover the entire top and sides of the cake with a very thin layer of ganache, just to seal in all of the crumbs. Wipe off any crumbs or excess ganache from your plate and place the cake in the refrigerator to let the crumb coat firm, roughly 45-60 minutes.
- Using the remaining ganache, cover the top and sides of your cake. To finish the cake you can swirl the palette knife in S AND C shapes. This is a rustic finish and is perfectly imperfect so don’t stress.
- Add sprinkles, candles or any decoration you would like. Store this cake covered and at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days.
