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4.86 from 7 votes

Yellow Celebration Cake with Chocolate Frosting

This recipe makes an extra light and fluffy version of this simple classic - topped with mini eggs, it's a showstopping Easter cake or with simple sprinkles, it's a traditional birthday cake.
Course Dessert
Cuisine American
Keyword cake, dessert, frosting
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 698kcal
Author Erren


For the cake:

  • 2 1⁄2 cups flour
  • 1 1⁄4 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3⁄4 cups sugar
  • 2 teaspoons vanilla extract
  • 1⁄2 cup butter melted and cooled to room temperature
  • 1 cup buttermilk room temperature
  • 1⁄3 cup vegetable oil
  • 3 large eggs separated room temperature
  • 3 large egg yolks room temperature

For the frosting:

  • 1⁄2 cup butter at room temperature
  • 6 ounces semi sweet chocolate chips
  • 1⁄3 cup cocoa powder sifted
  • 1 teaspoons vanilla extract
  • 2-3 cups powdered sugar sifted
  • 2⁄3 cup sour cream


For the cake:

  • Preheat the oven to 350F and grease two 9 inch round pans.
  • In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  • In another bowl mix together the sugar, vanilla, melted butter, buttermilk, oil, and all six egg yolks. Set aside.
  • Using a food processor or mixer, whip the egg whites (from the 3 separated eggs) until stiff peaks are formed, set aside.
  • Beat the flour mixture and buttermilk mixture together until combined and smooth.
  • Gently fold in the egg whites until combined.
  • Separate evenly into the prepared cake pans and bake for 25-30 minutes or until golden brown and a cake tester comes out clean.
  • Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

For the frosting:

  • Melt the butter and chocolate chips in a small pan on over a low heat stirring gently until melted.
  • Once completely melted, remove from the heat and let cool.
  • Add the cocoa, vanilla extract and 1 cup of the powdered sugar.
  • Beat in the sour cream and another cup of the sugar until smooth.
  • Add more sugar a little at a time if needed until you reach the desired consistency.
  • Spread over the cooled cakes before serving.


Calories: 698kcal | Carbohydrates: 87g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 500mg | Potassium: 315mg | Fiber: 2g | Sugar: 53g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 3.5mg