Easy Yellow Cake with Buttercream Frosting
User Reviews
4.5
Easy Yellow Cake with Buttercream Frosting
Description
The Easy Yellow Cake blends wet ingredients like egg, buttermilk, sour cream, oil, and vanilla extract with dry components including flour, sugar, and baking powder to create a batter that produces a soft, moist cake when baked. The sour cream and buttermilk contribute tenderness and mild tanginess, enhancing flavor depth.
The baking instructions advise not to overmix the batter to avoid a tough crumb, allowing for small lumps. After baking in a prepared pan, the cake is cooled before applying the buttercream frosting, which combines softened butter, vanilla, and confectioners’ sugar. The frosting’s sweetness and color can be adjusted, and a pinch of salt may balance the flavors.
This cake suits a variety of occasions thanks to its basic yellow cake profile and flexible frosting options. It can be stored airtight at room temperature for several days, retaining freshness without refrigeration if preferred.
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola oil or vegetable oil
- 2 teaspoons vanilla extract McCormick Pure
Buttercream Frosting
- ½ cup butter softened, unsalted
- 2 teaspoons vanilla extract McCormick Pure
- pinch salt optional and to taste (helps offset the sweetness)
- 1 ½ to 2 cups confectioners’ sugar I use 2 cups
- 2 to 4 red food coloring or as necessary to achieve desired color, McCormick brand, drops
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
- Store the frosted cake in an airtight container at room temperature for up to 5 days; refrigerate if preferred.
- Use plain Greek yogurt as a sour cream substitute if needed in the cake batter.
- Adjust food coloring gradually in the frosting to achieve your desired shade.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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