Yellow Cake with Chocolate Frosting

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.

	this recipe	typical
fat	100%	88%
total sugar	228%	181%
egg	75%	54%
leavener	3%	3%
salt	2%	1%
liquid	93%	86%
dairy	93%	84%
chocolate	17%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

170 g	3/4 cup unsalted butter ((170g), at room temperature)
50 g	1/4 cup oil ((50g))
400 g	2 cups granulated sugar ((400g))
150 g	3 large eggs (, at room temperature)
100 g	2 large egg yolks (, at room temperature)
13 g	1 Tablespoon vanilla extract
10 g	2 1/2 teaspoons baking powder
1 g	1/4 teaspoon baking soda
6 g	1 teaspoon salt
333 g	2 2/3 cups all-purpose flour ((333g))
227 g	1 cup buttermilk ((227g), at room temperature)
113 g	1/2 cup butter ((113g), melted)
57 g	2/3 cup unsweetened cocoa powder ((57g))
360 g	3 cups powdered sugar ((360g))
83 g	1/3 cup milk ((83g))
4 g	1 teaspoon vanilla extract

Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The recipe says use one 8x8 pan. The says divide between the 2 pans and bake. The frosting recipe is next. The 2nd to last line reads if using 8x8 pan only use half the batter. Are you kidding me? Why in the world would be listed at the very beginning? I” — a cook, 1.0★

“The cake is delicious, light and moist! I used three 8” cake pans and they all rose to the top of the pan. I made one and a half recipes for the icing so that I would have enough icing for the extra layer (and I like a lot of icing!). This is a great recipe! ” — a cook, 5.0★