Description
Yellow Cake with Chocolate Buttercream is a classic, moist vanilla-flavored cake layered and frosted with rich, creamy chocolate buttercream frosting—perfect for birthdays and celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Add heavy cream, vanilla, and salt. Beat until smooth and fluffy, adjusting cream as needed for spreadable consistency.
- Frost cooled cake layers and decorate as desired.
Notes
- Ensure all ingredients are at room temperature for best texture.
- Do not overmix the batter to keep the cake tender.
- Chill cake layers briefly before frosting for cleaner assembly.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American