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Looking for a yellow cake that feels familiar but a little elevated? This one delivers. It's light, tender, and just sweet enough to make any occasion feel special.

Perfect Chocolate Frosting

Looking for a frosting with exceptional chocolate flavor that's not too sweet? This is your recipe!
Yield: ~2¼ cups frosting (enough to generously frost a 9x13 cake; see recipe notes for 2-layer cake adaptation)
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Prep Time 4 minutes
Total Time 4 minutes

Ingredients
 

  • ¾ cup (1½ sticks/170g) unsalted butter, at room temperature
  • 2 cups (240g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ teaspoon kosher salt
  • ¼ cup (60ml) buttermilk*
  • 2 tablespoons sprinkles (optional, but encouraged)

Instructions

  1. Combine the butter, powdered sugar, and cocoa powder in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a medium bowl and a handheld mixer.)
  2. Beat on medium speed until well combined and fluffy, about 2 minutes.
  3. Add the vanilla, salt, and buttermilk and mix until combined and smooth, about 1 minute.
  4. Spread the frosting over the top of the cooled cake, such as this Yellow Sour Cream Cake, in an even layer and top with sprinkles, if desired.
  5. The frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator—just give it a good stir before frosting the cake.

Notes

*If you don’t have buttermilk, you can make a cheater version by adding 1 tablespoon (15ml) lemon juice or white vinegar to 1 cup (240ml) whole milk. Let it stand on the counter for 5 minutes until it looks slightly curdled and proceed with the recipe.
The yield of this recipe will very generously frost a standard 9x13-inch sheet pan cake. I usually have extra, but it allows enough if you'd like to remove the cake from the pan and frost the sides too. In that case, line your pan with parchment paper. If frosting 2-layer 8-inch or 9-inch cake, I recommend increasing this recipe by 50%. Those amounts would be as follows: 
  • 1 cup + 2 tablespoons (255g) butter, softened 
  • 3 cups (360g) confectioners' sugar 
  • ¾ cup (68g) cocoa powder 
  • 1½ teaspoons (7ml) vanilla extract
  • ¾ teaspoons kosher salt 
  • ¼ cup + 2 tablespoons (90g) buttermilk 
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