Classic Yellow Cake

Prep Time: 10 Minutes

Cook Time: 25 Minutes 

Total time: 35 Minutes  

Serves 8 to 10

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Yellow Cake 

  • ½ cup (1 stick) butter, softened (room temperature)
  • 1 ½ cups granulated sugar 
  • 1 ¼ cups whole milk
  •   ⅛ cup vegetable oil 
  • 1 tablespoon vanilla extract 
  •  3 large eggs, room temperature 
  • 2 ¼ cups all-purpose flour, sifted 
  •  3 ½ teaspoons baking powder 
  • 1 teaspoon kosher salt, if using table salt use ½ tsp 

Chocolate Frosting

  •  1 ½ cups (3 sticks) butter, room temperature 
  •  4 cups confectioners sugar 
  • ¾ cup unsweetened cocoa powder (Love Dutch) 
  •  4 tablespoons heavy whipping cream 
  •  2 teaspoons vanilla extract 
  • ⅛ teaspoon kosher salt 


Yellow Cake

Pre-heat oven to 350°F

  1. Place Spiral bon Mold on a perforated baking sheet and set aside
  2. Place softened butter and granulated sugar into a stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes. 
  3. Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated. 
  4. Place dry ingredients into a stand mixer and mix on low until fully combined about 1 minute. 
  5. Pour batter into Spiral bon Forteez mold. Bake at 350°F for 18-25 minutes.
  6. Remove from oven and let cool in pan for about 10 minutes, then unmold and cool on a cooling rack for at least 30 minutes. Cool completely before frosting. 

Chocolate Frosting – 

  1. In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes. 
  2. Be sure to stop at least once and scrape the bowl. 
  3. With the mixer off, add cocoa powder, vanilla, and salt. 
  4. Turn the mixer on low and blend for about 30 seconds. 
  5. Add in heavy cream, one tablespoon at a time
  6. Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer from medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles and this is perfect! (You can smooth the air bubbles when frosting the cake)
  8. Frost cake with the mini off-set spatula

Enjoy cooking from our bon Kitchen to yours!

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