Easy Yellow Cake with Buttercream Frosting
User Reviews
4.5
636 reviews
Excellent
Easy Yellow Cake with Buttercream Frosting
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This is the easiest homemade yellow cake! It's a supremely moist and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?
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Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
Buttercream Frosting
- ½ cup unsalted butter softened
- 2 teaspoons McCormick Pure Vanilla Extract
- pinch salt optional and to taste (helps offset the sweetness)
- 1 ½ to 2 cups confectioners’ sugar I use 2 cups
- 2 to 4 + drops McCormick Red Food Coloring or as necessary to achieve desired color
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Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Make the Cake
- In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.
Make the Buttercream Frosting
- To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectioners’ sugar, and beat on low speed for about 1 minute so you don’t spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.
- Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.
- To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink.
Notes
- Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge).
- Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze
Nutrition Information
Show Details
Serving
1
Calories
435kcal
(22%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Cholesterol
54mg
(18%)
Sodium
228mg
(10%)
Sugar
54g
(108%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 435kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 54mg | 18% |
| Sodium | 228mg | 10% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
636 reviews
Excellent
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