Looking for the perfect dessert to impress your friends and family? This Yellow Cake with Chocolate Frosting is a classic combination that never fails to please.

With a light and moist cake enhanced by a hint of turmeric for color, and a rich, creamy chocolate frosting, this vegan version brings all the flavors of your favorite childhood birthday cake—without any animal products. Whether you’re baking for a celebration or just craving a sweet treat, this cake will hit the spot.

Why You’ll Love Yellow Cake with Chocolate Frosting

Classic Flavor Combo: The perfect marriage of yellow cake and decadent chocolate frosting.
Vegan and Gluten-Free Option: Easily swap the flour for a gluten-free alternative to accommodate dietary needs.
Simple Ingredients: Uses everyday pantry staples, so you don’t need anything fancy.
Moist and Tender: The combination of oat milk and apple cider vinegar makes the cake extra fluffy and moist.
Perfect for Celebrations: Makes a large cake to share—ideal for birthdays, holidays, or any get-together.

What You Need to Make Yellow Cake with Chocolate Frosting

Cake Ingredients:

3 cups all-purpose flour or 1-to-1 gluten-free baking flour
1 ½ cups organic cane sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon ground turmeric
1 ½ cups unsweetened plain oat milk
1 cup canola oil
¼ cup apple cider vinegar
1 tablespoon alcohol-free vanilla extract

Frosting Ingredients:

½ cup room temperature vegan butter
½ cup non-hydrogenated vegetable shortening
1 ¼ cups unsweetened cocoa powder
4 cups organic powdered sugar
1 tablespoon alcohol-free vanilla extract
4 tablespoons unsweetened plain oat milk

How To Make Yellow Cake with Chocolate Frosting

Preheat the Oven: Preheat your oven to 350°F. Line the bottoms of two 8 or 9-inch round cake pans with parchment paper and lightly grease them with cooking spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, sea salt, and turmeric.
Add Wet Ingredients: Pour in the oat milk, canola oil, apple cider vinegar, and vanilla extract. Whisk until combined. It’s okay if the batter has a few lumps—don’t overmix.
Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 35-40 minutes, or until the tops are golden yellow and a toothpick inserted into the center comes out clean.
Prepare the Frosting: While the cakes bake, use a hand or stand mixer to cream together the vegan butter and vegetable shortening. Slowly add the powdered sugar, 1 cup at a time, and mix on low speed. Once fully combined, add the cocoa powder, vanilla extract, and oat milk. Beat until smooth and creamy.
Cool and Assemble: Once the cakes are baked, remove them from the oven and allow them to cool completely. Invert the pans onto a clean surface to release the cakes.
Frost the Cake: Spread a layer of frosting over the top of one cake. Place the second cake layer on top and frost the top and sides until fully covered. Slice the cake into 16 pieces and serve!

Pro Tip:

Want to level up your frosting skills? Check out frosting tutorials on YouTube for techniques that will make your cake look bakery-worthy!

Commonly Asked Questions

Can I make this cake gluten-free?

Yes! Simply substitute the all-purpose flour with a 1-to-1 gluten-free baking flour to make the cake gluten-free.

What does the turmeric do in this recipe?

Turmeric gives the cake its golden yellow color, but don’t worry—it won’t affect the taste.

Can I use almond milk instead of oat milk?

Yes! Any plant-based milk can be used in this recipe, including almond, soy, or coconut milk.

How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

Yellow Cake with Chocolate Frosting