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



  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.


    • Reeni 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.

  2. Jennifer says

    I found this on pinterest last night and couldn’t wait to make it! I feel like my cake is very dense and tastes more like a sweet cornbread. Where did I go wrong? :(

    • Reeni says

      Hi Jennifer! Thanks for trying it! It’s hard to say what went wrong without seeing you make it but it sounds like you might have too much flour. Do you scoop it up with the measuring cup? It also could be your baking powder is going bad. I’m so sorry it didn’t come out! I now how much I hate when that happens. :-( Thanks again.

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