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Easy Yellow Cake with Chocolate Fudge Frosting

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Easy Yellow Cake with Chocolate Fudge Frosting

I really really don’t like making cakes. I can’t explain it. I love to bake and cook but cakes are a long process. Maybe I’m just impatient. A couple years ago a friend gave me her grandma’s recipe for doctored-up cake mix chocolate cake. It uses extra eggs, sour cream, a pudding pack. I was sold. When I made it was the best cake I’ve ever tasted. Moist, rich, perfect texture every time.

Since then I’ve taken that doctored-up chocolate cake and swapped it for other flavors. (You can see some of the other ones on my cakes here – white chocolate, gingerbread, vanilla.) And one of our favorites – classic yellow cake! You will love this recipe. It’s so easy and soooo good.

Just add this perfect creamy chocolate and you’ve got the perfect Easy Yellow Cake with Chocolate Fudge Frosting.

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5 from 1 vote

Easy Yellow Cake with Chocolate Fudge Frosting

This cake is made easy with a doctored up sour cream yellow cake mix and delicious homemade fuge frosting.


Yellow Cake

  • 1 yellow cake mix
  • 1 4 oz. dry vanilla pudding pack
  • 1/2 c. white sugar
  • 3/4 c. water
  • 3/4 c. oil
  • 4 eggs
  • 1/2 c. sour cream

Chocolate Fudge Frosting

  • 1 c. unsalted butter, melted (2 sticks)
  • 1⅓ c. cocoa powder
  • 2 tsp. vanilla extract
  • 8 c. powdered sugar (can use less if you want a darker chocolate flavor)
  • milk (amount will vary based on the consistency you want)


Yellow Cake

  • If using 8/9 inch cake pans, grease them well and line with parchment paper. If using another cake pan (bundt or 9×13"), grease well. Set aside.
  • Mix all ingredients before eggs, in a large bowl with a large spoon.
  • Then mix in eggs. Then add sour cream. Mix with spoon until well combined.
  • Pour into a well greased pan.
    Bake times for various pan sizes below:
    – 9×13 pan: bake at 325° F. for 40-45 minutes
    – 8/9 inch layer pans: bake at 350° F. for 35-40 mins
    – bundt pan: bake at 350° F. for 50-55 minutes. 
  • Cake is done once toothpick inserted comes out clean and/or when it springs back to the touch (in the center).
  • Once cooked, remove from oven and cool in pan for 30-60 minutes.
  • Once pan is cool to touch, cut around the edge of the cake pans and release them onto a large baking sheet covered in parchment paper. Put these layers in the freezer.
  • Once cakes have frozen slightly, they are ready to frost.

Chocolate Fudge Frosting

  • Melt butter. Pour into bowl of stand mixer or large bowl.
  • Mix cocoa powder with butter until well combined. Add vanilla.
  • Using a stand mixer or hand mixer, slowly add powdered sugar, alternating with a 1-2 tbsp. of milk at a time. Keep mixing well until frosting starts to come together. Continue alternating milk and powdered sugar until you reach your desired consistency.
  • Frost your cooled cake and enjoy!

Watch this short 1 minute video to see just how easy it really is!

I am certain you will love this cake. Be sure to let me know if you make this cake and tag me @plumstreetcollective on Instagram. Thanks for reading!

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  1. 5 stars
    I am not a baking at all…like at all and after seeing these pictures and reading how easy the recipes was I knew I had to try it. Had to wait a couple of days for my cake pans to arrive (told you I am not a baker) but man was it worth the wait. Such a simple recipes but oh so finger licking good. The cake itself is super tasty and the icing adds the perfect amount of richness. I did reduce the amount of powder sugar (thing I did 6 cups) but other than that it was absolutely perfect! Will definitely make this cake again. Thank you!

  2. Is this meant to be a light and fluffy cake or a little more dense? Just checking before I try it out. Looks super yummy.

    1. It’s not dense at all! But not so light that it’s too crumby either – but very moist! lol I’m not sure if that helps!

  3. Ok just made this cake is the oil measurement correct? Followed this recipe exactly and it completely sunk in the middle! I am a cake baker maybe I should have thought to add extra flour I do live in Utah. Your looks do good I was hoping for better results

    1. I’m so sorry about that! All the measurements are correct but I’ve never made it at such a high elevation! Typically when I’m in Utah I do have to add flour to my recipes. Dang it! If you try again with extra flour let me know – I’d love to add a high elevation note on the recipe. Thank you for letting me know!

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