Yellow Cake with Chocolate Buttercream Frosting
User Reviews
5
Yellow Cake with Chocolate Buttercream Frosting
Description
The recipe begins by sifting cake and all-purpose flours along with baking powder, baking soda, and salt to aerate the dry ingredients. Butter and sugar are creamed together until pale and fluffy to incorporate air. Vegetable oil and eggs are added next, followed by alternating additions of dry ingredients and buttermilk to maintain moisture and structure. Vanilla extract adds flavor.
Portioned into prepared 9-inch pans and baked at 350°F, the layers rise evenly with a tender crumb. The use of two types of flour contributes to both structure and softness. Cooling the layers completely prevents frosting from melting.
The cake is topped with a batch of chocolate buttercream frosting, which complements the buttery, vanilla-flavored yellow cake with rich chocolate notes. This combination suits celebrations or dessert menus where a traditional layered cake is desired.
For best results, cool the cake layers thoroughly before frosting. Store the finished cake in an airtight container to keep it moist and prevent drying.
Ingredients
Yellow Cake:
- 1 1/4 cups (168g) cake flour scoop and level to measure
- 1 cup (141g) all-purpose flour scoop and level to measure
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (170g) unsalted butter brought to room temperature
- 1/4 cup (60ml) vegetable oil
- 3 egg brought to room temperature, large
- 2 egg brought to room temperature, large yolks
- 2 tsp vanilla extract
- 1 cup (235ml) buttermilk brought to room temperature
Frosting:
- 1 batch chocolate buttercream frosting recipe here
Instructions
- Preheat oven to 350 degrees F. Butter two 9-inch round baking pans, line with parchment paper and butter parchment.
- Lightly dust pans with flour and shake out excess, set pans aside. For the most level cakes you can also wrap a soaked cake strip around each pan.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until very pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl).
- Blend in vegetable oil. Mix in eggs one at time then blend in egg yolks and vanilla extract.
- Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of bowl with a rubber spatula.
- Divide batter among prepared cake pans. Bake in preheated oven 28 to 35 minutes until toothpick inserted into center comes out clean.
- Cool in pans for 10 to 15 minutes. Run knife around edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool).
- Frost with chocolate buttercream once cool.
Notes
- Ensure cake layers are completely cooled before applying the chocolate buttercream frosting to avoid melting.
- Store the cake in an airtight container to maintain moisture and prevent it from drying out.
User Reviews
Overall Rating
5
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