Yellow Chocolate Velvet Cake

Yellow Chocolate Velvet Cake

Cake Ingredients:

• 2½ cups cake flour (or sifted all-purpose flour)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• ½ cup white chocolate, melted and slightly cooled
• 1 tbsp vegetable oil (for smooth texture)
• Chocolate Brown Frosting (Fudgy and Rich):
• ¾ cup unsalted butter, softened
• ½ cup unsweetened cocoa powder
• 2½ cups powdered sugar
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup heavy cream or milk (plus more for texture)
• ½ cup semi-sweet or dark chocolate, melted and cooled

Instructions

Step 1: Make the Cake

Preheat oven to 325°F (163°C). Grease and flour two 9-inch round pans or one deep bundt pan.

Cream butter and sugar in a large bowl until fluffy (3–4 min).

Add eggs one at a time, beating after each. Stir in vanilla and oil.

Melt white chocolate gently in the microwave or over a double boiler. Let cool slightly, then mix into batter.

In another bowl, whisk flour, baking soda, and salt.

Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with flour. Mix until just combined.

Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean. For a bundt, bake 50–60 minutes.

Let cool completely before frosting.

Step 2: Make the Frosting

Melt chocolate and set aside to cool slightly.

In a bowl, beat butter until smooth. Add cocoa powder, and mix until combined.

Add powdered sugar, salt, vanilla, and a few tablespoons of cream. Beat until fluffy.

Mix in melted chocolate, and beat until glossy. Add more cream if needed for spreading consistency.