Yellow Cake with Chocolate Buttercream
A soft, buttery yellow cake paired with rich chocolate buttercream, making it perfect for any celebration or sweet craving.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Room temperature
- 1 cup milk Room temperature
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 large eggs Room temperature
For the Frosting
- 1 cup chocolate buttercream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick cooking spray.
Cake Mixing
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer at medium speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the teaspoon of vanilla extract thoroughly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk until just combined.
Baking
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Once the cakes are completely cool, spread the chocolate buttercream generously over one layer, place the second layer on top, and frost the top and sides.
Notes
For best results, ensure all ingredients are at room temperature and do not overmix when combining dry and wet ingredients. Use high-quality cocoa for the frosting.