Pioneer Woman Yellow Cake with Chocolate Frosting
Yellow cake became popular in American kitchens in the mid-20th century, often served at birthdays and family gatherings. Its rich, golden color comes from eggs and butter, giving it a moist and flavorful base. The Pioneer Woman’s version keeps it simple and authentic—no complicated techniques, just wholesome ingredients that come together beautifully. Topped with creamy chocolate frosting, this cake is the perfect balance of light sweetness and chocolate richness.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Yellow Cake:
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All-purpose flour (2½ cups)
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Baking powder (2½ tsp)
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Salt (½ tsp)
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Unsalted butter (1 cup, softened)
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Granulated sugar (2 cups)
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Eggs (4 large)
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Vanilla extract (2 tsp)
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Whole milk (1 cup)
For the Chocolate Frosting:
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Unsalted butter (1 cup, softened)
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Cocoa powder (¾ cup, unsweetened)
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Powdered sugar (3–4 cups, sifted)
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Whole milk (½ cup, more if needed)
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Vanilla extract (2 tsp)
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Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour cake pans or line with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter and sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add dry ingredients and milk in batches, mixing until just combined. Do not overmix.
Pour batter into prepared pans. Bake for 25–30 minutes (round pans) or 35 minutes (9×13 pan), until a toothpick comes out clean. Cool completely on wire racks.
Beat butter until creamy. Add cocoa powder, powdered sugar, milk, vanilla, and a pinch of salt. Whip until fluffy and smooth. Adjust milk for spreadable consistency.
Spread frosting evenly over cooled cake. Slice and enjoy!