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I was one of those kids that were counting down the minutes at my birthday party until I could blow out the candles and eat my big ol birthday cake. I wanted a piece with a thick layer of homemade chocolate frosting.

This is literally the best yellow cake recipe. It is so flavorful, moist, and buttery.The homemade chocolate frosting is insanely rich and creamy and pairs perfectly with the homemade yellow cake.The recipe that I posted a few days ago is for a traditional yellow butter cake. I wanted to change it up a little and experiment with adding in some vanilla pudding mix. Since it is known to add a good amount of moisture to a cake, I was excited to see how it would affect the final product.


The chocolate buttercream recipe is one that I played with over the years and is now my go-to recipe. It has the perfect balance of rich chocolate, butter, and powdered sugar and isn’t over the top sweet. It truly is the greatest chocolate frosting.


  • 4 Large Eggs
  • 2/3 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla
  • 2 1/4 cups Flour
  • 1 1/2 cups Sugar
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Butter softened, cut into cubes
  • 2 Tablespoons Oil
  • 1/3 cup Vanilla Pudding Mix instant

Chocolate Buttercream Frosting:

  • 1 1/2 cups Butter softened
  • 1 cup Cocoa
  • 5 cups Powdered Sugar
  • 1/3 cup Cream Half n Half or Milk


  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
  6. Take a spatula and scrape the sides of the bowl.
  7. Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
  8. Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
  9. Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
  10. To make Chocolate Buttercream Frosting:
  11. In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
  12. Top with chocolate shavings, chocolate chips, sprinkles, M & M’s or whatever your heart desires.

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