Starlight Yellow Birthday Cake with Chocolate Buttercream

Cake tops the list of favorite desserts in my house.

If you ask my family what they want for dessert “cake” will always be the resounding answer.

This is a basic, one-bowl yellow cake recipe that couldn’t possibly be any easier. It takes mere minutes to whip up: add everything to one bowl, mix, pour and bake.

It’s completely fail-proof!

The outcome is a sturdy cake suitable for any and all special occasions including birthdays.

For a delectable touch frost with an irresistible chocolate buttercream.

This will keep the requests for cake coming in!

Starlight Yellow Birthday Cake with Chocolate Buttercream

Yellow Birthday Cake with Chocolate Buttercream

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 10 servings

Yellow Birthday Cake with Chocolate Buttercream

A basic, one-bowl yellow cake recipe great for birthdays or parties!


2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter or stick margarine, softened
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
Chocolate Buttercream
3 cups confectioners' sugar plus more if needed
2/3 cup butter or margarine, room temperature
2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled or 1/3 cup unsweetened cocoa powder
2 to 3 tablespoons milk


  1. Preheat oven to 350 F. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches with butter and lightly flour.
  2. In a large mixing bowl beat all ingredients using an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
  3. Pour into pans, dividing equally if using two. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean.
  4. 4. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack and cool completely before frosting.
  5. Buttercream
  6. In a medium bowl beat sugar and butter together on low speed until blended. Mix in vanilla and chocolate.
  7. Gradually beat in milk, just enough to make a smooth, spreadable frosting. If frosting seems too thick beat in more milk, too thin, beat in more sugar. If the frosting doesn't seem to be coming together keep beating and eventually it will get to a creamy, smooth stage. Frost cake immediately.


Adapted from Betty Crocker


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    • says

      I don’t know if it can withstand it Annie! It’s a tender, fragile cake. I’m afraid it wouldn’t turn out of the pan for you – it could get stuck or break off.

  1. Kacee says

    Hi! Have you tried making cupcakes with this recipe? I was planning on using paper liners with it and wanted to check to see if there was a reason it was not suggested.


  2. Bailey says

    This looks great! easiest recipe i could find, it looks the best and i’m planning to make it for my birthday! :)

  3. says

    This looks like the perfect cake! I wan to eat the picture! Will definitely have to bake this up over my usual recipe! Thanks!

  4. Amanda says

    We have been searching for a good yellow cake from scratch for about a year – with a lot of “not quite rights.” This was perfect! Thank you!

  5. Anna says

    This cake was super easy to make and turned out way better than expected. I honestly didn’t expect much from a recipe that didn’t require the butter and sugar to be creamed, or the egg to be beaten (it just seemed too easy), but didn’t have all the ingredients for other recipes I had so resorted to this.I’m glad I gave it a go because it’s now going to be my go to birthday cake recipe. It was nice and moist, perfect density and I got lots of compliments from the party goers. I used a whole vanilla bean instead of extract and it was amazing. The buttercream also worked out really well. Yum!

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