Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

For the cake:

• 1½ cups (3 sticks/342g) unsalted butter, at room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 3 cups (360g) cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (240g) nonfat buttermilk

For the chocolate ganache frosting:

• 12 ounces (340g) semisweet chocolate, finely chopped
• 1 cup (240g) heavy cream
• 1 cup (2 sticks/228g) unsalted butter, at room temperature
• 1 cup (140g) confectioners’ sugar
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract

For the cake:

1. Position an oven rack in the center of your oven, then preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by thoroughly buttering them and then dusting them lightly with flour. Tap out any excess flour. This crucial step ensures your cakes will release easily and cleanly after baking, preventing sticking and preserving their beautiful shape.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream together the softened unsalted butter and granulated sugar. Beat on medium speed for 3-4 minutes until the mixture becomes noticeably light in color and fluffy in texture. This creaming process incorporates essential air, which contributes significantly to the cake’s tender and airy crumb. Remember to pause and use a rubber spatula to scrape down the sides and bottom of the bowl a few times to ensure everything is evenly combined and no butter or sugar is left unmixed.
3. In a separate small bowl, lightly whisk together the whole eggs, additional egg yolks, and vanilla extract. With the mixer on low speed, slowly pour the egg mixture into the creamed butter and sugar. Mix just until fully incorporated; avoid overmixing at this stage. Stop the mixer, scrape down the bowl and paddle attachment thoroughly to catch any unmixed ingredients, then beat on medium speed for an additional 20-30 seconds until the mixture appears perfectly homogenous and smooth.
4. In a medium bowl, sift together the cake flour, baking powder, baking soda, and kosher salt. Sifting helps to eliminate any lumps and ensures these dry ingredients are evenly distributed throughout the mixture, leading to a consistent rise. With the mixer set to its lowest speed, add about one-third of the sifted flour mixture to the wet egg-butter mixture, mixing only until barely combined. Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost completely incorporated. Stop the mixer and scrape the sides and bottom of the bowl well. Then, still on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined. Add the rest of the buttermilk and mix just until combined. It’s vital to avoid overmixing at this stage, as over-developing the gluten can lead to a tough, dense cake.
5. To prevent any possibility of overmixing and to ensure the lightest texture for your cake, it’s highly recommended to finish combining the batter by hand. Remove the bowl from the mixer stand. Using your trusty rubber spatula, gently fold in the remaining flour mixture. Continue this gentle folding motion just until the batter is homogeneous and no streaks of dry flour remain visible. As you fold, make sure to scrape and incorporate any batter that might be clinging to the sides and bottom of the bowl, ensuring a truly uniform consistency. Evenly divide the finished batter between your two prepared cake pans.
6. Bake the cakes for 40-50 minutes. The cakes are done when their tops are beautifully golden brown and spring back gently when lightly pressed in the middle with a fingertip. An inserted wooden skewer or toothpick into the center should also come out clean, indicating thorough baking. Once baked, let the cakes cool completely in their pans on wire racks. Patience is absolutely key here; attempting to frost even a slightly warm cake will cause the frosting to melt into a messy puddle. For future convenience, cooled cake layers can be tightly wrapped in plastic wrap and stored in the freezer for up to 1 week. Thaw them at room temperature, still wrapped, before proceeding with frosting.

For the chocolate ganache frosting:

1. While your cake layers are cooling, begin preparing the decadent chocolate ganache. Place the finely chopped semisweet chocolate in a medium heat-proof bowl. Ensure the chocolate is finely chopped for optimal melting. In a small saucepan, gently scald the heavy cream over medium-high heat. You’ll know it’s ready when tiny bubbles begin to form around the edge of the pan, but the cream is not yet boiling rapidly. Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 1 minute, allowing the heat from the cream to begin melting the chocolate without stirring. Then, slowly whisk the mixture together from the center outwards until the chocolate is completely melted and the ganache is smooth, glossy, and emulsified. Allow this ganache to sit at room temperature for 1-2 hours, or until it is completely cool and thickened slightly. Alternatively, you can refrigerate the ganache for about 30 minutes, whisking it every 10 minutes to prevent it from becoming too firm or separating. It needs to be cool but still somewhat pliable for the next step, not hard.
2. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the room temperature unsalted butter on medium-low speed for 10-15 seconds until it’s smooth and creamy. Gradually add the confectioners’ sugar, kosher salt, and vanilla extract. Continue to beat on medium-low speed for about 2 minutes, until the mixture is beautifully fluffy and smooth. Make sure to stop the mixer a few times and use a rubber spatula to scrape down the bowl and paddle, ensuring no butter or sugar clings to the sides and everything is thoroughly combined. Now, with the mixer on medium speed, gradually add the cooled chocolate ganache. Beat for about 2 minutes, or until the ganache is fully combined with the butter mixture and the frosting appears uniform and velvety. Scrape down the sides and bottom of the bowl once more to ensure even mixing. Finally, increase the mixer speed to medium-high and beat for about 1 minute. This last, high-speed step will incorporate more air, making the frosting lighter in color and thickening it to a wonderfully fluffy, spreadable consistency. You should yield approximately 4 cups of this heavenly frosting. This frosting is best used the day it’s made, but if you need to prepare it in advance, cover it tightly and store it in the refrigerator for up to 1 day. Before using, bring it back to room temperature and re-whip it with the paddle attachment for a few minutes until it’s smooth and fluffy again.
3. Once your cake layers are entirely cool (this is paramount; even slight warmth will cause the frosting to melt into a messy puddle and ruin your efforts), carefully remove them from their pans. Using a long, sharp serrated knife, gently trim the top of each cake layer to create a flat, even surface. This leveling step is crucial for ensuring your finished cake will be perfectly stable, uniform, and aesthetically pleasing. Don’t discard the trimmed scraps – they make excellent baker’s nibbles! Place one leveled cake layer onto your chosen cake plate or pedestal. If you have a revolving cake stand, now is the ideal time to utilize it for easier and more precise frosting application. Spoon approximately 1 cup of the fluffy chocolate ganache frosting onto the center of this first layer. Use an offset spatula to spread the frosting evenly all the way to the edges, creating a consistent base for the next layer.
4. Carefully place the second cake layer on top of the first, ensuring it’s positioned top-side down. This smart trick helps ensure the top of your finished cake has sharp, even edges, giving it a professional look. Spoon another cup of frosting onto this layer. Begin spreading it evenly across the top, then gently work it down the sides of the cake. This initial thin layer of frosting is called a “crumb coat.” Its primary purpose is to trap any loose cake crumbs, preventing them from migrating into your final, pristine layer of frosting. Smooth the crumb coat as well as you can, ensuring the entire cake is covered with a thin, even layer. Once the crumb coat is applied, spoon a generous, heaping cup of frosting onto the top of the cake. Spread this final layer evenly across the top and down the sides, aiming for a smooth, polished finish. If you desire a decorative touch, spoon any remaining frosting into a pastry bag fitted with a small round or star tip and pipe an elegant line along the top and/or bottom edge of the cake for a beautiful presentation.
5. The completed cake is best stored in an airtight container at room temperature for up to 2 days to maintain its optimal freshness, moisture, and texture. If your home is particularly warm, or for longer storage (up to 3-4 days), refrigeration is an option. However, for the best flavor and texture experience, always bring the cake to room temperature for at least an hour before serving, allowing the butter in the frosting to soften and the cake flavors to fully develop.

Recipe is adapted from Flour by Joanne Chang, a true master of classic baking.

This recipe yields a classic, moist yellow cake with a perfect crumb, paired with a rich yet incredibly light and fluffy chocolate ganache frosting. For the very best results, ensure all dairy ingredients (butter, eggs, buttermilk) are at room temperature. This allows them to emulsify properly and create a smoother, more uniform batter.

Pro Tip for Level Layers: To achieve perfectly flat cake layers without extensive trimming, consider using baking strips around your cake pans. Simply dampen them and wrap them around the outside of your pans before baking. This technique helps the cakes bake more evenly from the edges to the center, reducing the dome effect and resulting in flatter tops.

Creative Variations: While this classic yellow cake with chocolate ganache is an unbeatable combination, feel free to experiment! You could substitute a different flavored buttercream, a vibrant fruit curd, or even a different type of chocolate ganache (darker or milk chocolate) for special occasions or to suit diverse palates. The foundational yellow cake recipe is versatile and robust enough to handle various creative twists.