Yellow Butter Cake with Chocolate Buttercream

Monday, August 13, 2018

What's a young, single girl to do when she has a free Saturday evening?  You guessed it, make a cake!  And with nothing to celebrate, I decided to head into the kitchen and make one of my family's favorites.  Who says you need a celebration to make a cake?!

To me, you can never go wrong with a classic yellow cake and chocolate buttercream frosting combo.  And after bringing this cake into work that next Monday, I learned that a majority of my coworkers feel the exact same way that I do!  This cake is so light and moist that you could eat it on its own.  But trust me, don't skip out on the rich and buttery chocolate buttercream.  It really is the frosting on the cake, if you know what I'm saying haha!

I suggest you make this cake for your next big celebration or be like me and make the cake, just because.  Enjoy!

Yellow Butter Cake with Chocolate Buttercream
{yields: 12 servings}

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. Kosher salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tsp. vanilla bean paste
3/4 cup milk
1/2 cup sour cream

1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened baking cocoa
2 tbsp. milk
1 tsp. vanilla bean paste

Preheat your oven to 350 degrees and then grease the bottom and sides of two (8-inch) round cake pans with butter and then lightly flour.  In a small bowl, mix the flour, baking powder, and Kosher salt until combined and set aside.

Using a  stand-up mixer, beat the butter and granulated sugar on medium speed, scraping down the sides of the bowl occasionally for about 2 minutes, or until light and fluffy.  Beat in the eggs one at a time, just until smooth and then stir in two teaspoons of vanilla bean paste.

On low speed, beat the flour mixture in with the butter/sugar mixture alternately with the milk, beating well after each addition until smooth.  Scrape down the sides of the bowl occasionally to make sure all of the flour mixture is combined.  Lastly, beat in the sour cream and then pour the batter into the prepared cake pans evenly.  Tap the pans on the counter two to three times to eliminate any air bubble from the batter.

Place into the oven and bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean.  Allow the cake to cool in the pans for 10 minutes before removing and allowing to cool completely on cooling racks.  The cakes should cool for about an hour before frosting.

Using your stand-up mixer, mix the butter, sugar, vanilla, milk, and cocoa on slow speed until just combined.  Then increase the speed to medium and beat the mixture until smooth and spreadable.

Place the first layer of cake down on a plate and spread 1 cup of frosting evenly over it.  Place the second layer of cake on top of the first and frost the top and sides of the cake with the remaining frosting.  If not serving right away, store the cake loosely covered at room temperature for two to three days.

Recipe from Betty Crocker.

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