Comments on: The Most Delicious Classic Yellow Cake with Chocolate Buttercream

By: Courtney Rich

Courtney Rich — Sun, 02 Feb 2025 21:35:00 +0000

In reply to Rel. I do not recommend serving cake, especially this cake cold. It will make the cake taste dry for sure. The texture won't be tender when it's cold. Refrigerating cake will dry it out.

By: Rel

Rel — Sun, 02 Feb 2025 01:58:59 +0000

In reply to Kristna.

I am an experienced pastry chef as well, I completely agree with this review. The cake is good fresh out of the oven but once frosted and chilled the cake is very dry and crumbly. I wouldn’t recommend this recipe. Sadly.

By: Kristna

Kristna — Fri, 29 Nov 2024 20:57:37 +0000

I had high hopes for this cake, considering the call for five eggs, sour cream, and oil. Sadly it is extremely dry. I am an experienced pastry, chef and did nothing wrong with this recipe. The frosting, however, was great.

By: Courtney Rich

Courtney Rich — Thu, 31 Oct 2024 22:44:26 +0000

In reply to Melanie. I use wilton!

By: Melanie

Melanie — Thu, 24 Oct 2024 20:04:27 +0000

Hi Courtney
Second time making this cake and it’s so delicious! The first time the butter extract I used was a little rubbing alcoholy smelling and came through a little. Do you have a butter extract you like?

By: Courtney Rich

Courtney Rich — Thu, 26 Sep 2024 23:57:14 +0000

In reply to Nicole. Hmmmm, could be one of two things: using cold ingredients and/or over mixing the ingredients once you've added the dry ingredients

By: Nicole

Nicole — Tue, 24 Sep 2024 02:55:50 +0000

Hi! I made this cake and turned out so dense, like a pound cake. I even measured the ingredients. Still delicious but any thoughts on what happened?

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:22:22 +0000

In reply to Cristina. So happy you loved it!

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:21:32 +0000

In reply to Katrina. You'll use half the recipe for cupcakes and bake for a little less time.

By: Katrina

Katrina — Thu, 11 Apr 2024 20:35:00 +0000

How would I need to change this recipe to make it into a dozen cupcakes instead?

By: Cristina

Cristina — Tue, 09 Apr 2024 20:24:53 +0000

I made this recipe exactly as is except in 3 9” cake rounds. I measured my ingredients by weight. It turned out delicious and beautiful. My husband and kids loved it! He has an obsession with boxed yellow cake and this gave all of us exactly what we wanted! So much better than from a box though! Thank you. I’ll be making the PB&J cake next and my kiddos can’t wait.

By: Courtney Rich

Courtney Rich — Mon, 08 Apr 2024 17:27:27 +0000

In reply to Taylor. They just have different bases! But it does give a different taste.

By: Taylor

Taylor — Sat, 06 Apr 2024 02:36:42 +0000

Is it better to use an extract over an emulsion? We love yellow cake with chocolate frosting but I was curious if using one over the other would change the flavor?

By: Courtney Rich

Courtney Rich — Fri, 23 Feb 2024 05:27:02 +0000

In reply to Winnie. This makes me so happy!

By: Winnie

Winnie — Sat, 17 Feb 2024 18:35:04 +0000

Made this cake and frosting yesterday. It was the bomb!!! I have been looking for a great yellow cake/chocolate frosting recipe. My search is over! Can’t wait to try more of your recipes.

By: Courtney Rich

Courtney Rich — Mon, 09 Oct 2023 16:36:29 +0000

In reply to Tunde. Yes one batch for 2 9 inch layers.

By: Tunde

Tunde — Mon, 02 Oct 2023 02:13:50 +0000

I would like to make this cake as a 2 tier for a special birthday. Would 1 batch make 2 9’ cake for a base? Or can just double the recipe for the whole 2 tier cake, ?

By: Courtney Rich

Courtney Rich — Sat, 02 Sep 2023 21:16:25 +0000

In reply to Heather. I use the same measurements and just sub the flour for "Cup4cup" gf flour.

By: Heather

Heather — Sun, 27 Aug 2023 15:17:28 +0000

Can you make this cake GF? If so, what’s the measurements and best flour for that? It’s my husbands birthday and he’s GF and yellow cake is his fav!!

By: Sue

Sue — Tue, 22 Aug 2023 15:45:06 +0000

This chocolate frosting recipe is my absolute favorite! If I wanted to do a 10″ Milk Bar style cake, should I double the recipe?

By: Michelle

Michelle — Fri, 11 Aug 2023 13:20:02 +0000

I think this will be my go-to cake from now on. It is perfect in every way! I made it with gluten-free flour and the texture was beautiful; not a bit dry or grainy. Thank you, Courtney, for another excellent recipe.

By: Lynn Boone

Lynn Boone — Sat, 01 Jul 2023 14:43:18 +0000

Made cupcakes with the yellow cake recipe and using a 1/4 c scoop, got 32 cupcakes. Perfect for the two dozen order I had and allowed for some taste testing extras. ❤️

By: Courtney Rich

Courtney Rich — Thu, 11 May 2023 22:36:02 +0000

In reply to Ashleigh.

Hmmm, that’s interesting… I wish I could see a picture. Sounds like it could be an oven issue or the ingredients didn’t mix evenly. Feel free to email me a picture and I’ll try to dissect it a bit more. Hello@cakebycourtney.com

By: Ashleigh

Ashleigh — Thu, 27 Apr 2023 16:10:05 +0000

I just made this recipe and the fluffiness and taste is on point! But my cakes had spots in them that would not cook, which made it impossible to stack and use. What could have gone wrong? Thanks!