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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.

Ingredients

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)

Instructions

Yellow Cake

  • If using 8/9 inch cake pans, grease them well and line with parchment paper. If using another cake pan (bundt or 9x13"), 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!