A delicious classic yellow cake frosted with thick, creamy, melt-in-your-mouth chocolate buttercream!

This cake is soft and moist with the perfect combination of density and fluff to it. And when you top it off with a rich, melt-in-your-mouth chocolate buttercream frosting, it pushes this cake over the top. Absolutely delicious. Simple, yet divine.

Everybody should know how to make a cake from scratch. They taste way better than the cake mixes, and they’re just so simple to make!

Enjoy!

 

 

 

 

 

 

 

Yellow Cake with Chocolate Buttercream Frosting

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Ingredients

• 1 and ¼ cups (176g) plain flour
• 1 and ¼ cups (150g) cake flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 and â…” cups (356g) granulated sugar
• ¾ cup (6 oz) unsalted butter, softened
• ¼ cup (2 oz) vegetable oil
• 3 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 cup (8 oz) buttermilk

For the frosting

• 1 and ½ cups (12 oz) butter, at room temperature (I used 1 cup unsalted and ½ cup salted)
• 3 and ¾ cups (448g) icing sugar
• â…” cup (68g) cocoa powder
• 3 - 5 tbsp single cream
• 1 and ½ tsp vanilla extract

Instructions

1. Preheat oven to 350F/176C. Butter two 9-inch round baking pans, line with parchment paper and butter the parchment. Set aside.
2. Sift plain flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer and a large mixing bowl) whip together the ¾ cup butter and granulated sugar until pale and fluffy. Mix in vegetable oil, then the eggs one at a time, and then the egg yolks. Mix in the 2 tsp of vanilla. Add in ⅓ of the flour mixture then mix just until combined, then add in ½ of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining ⅓ of the flour mixture.
4. Divide batter among the prepared cake pans. Bake for 25 - 29 minutes until toothpick inserted into centre comes out clean. (If baking cakes one at a time, bake for about 20 minutes.)
5. Cool in pans for several minutes, then run a knife around the edge to make sure they are loose, then invert onto wire racks to cool completely. Frost with chocolate buttercream. Store in an airtight container.

For the frosting

1. In a the bowl of an electric stand mixer fitted with the paddle attachment, whip 1½ cups butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in icing sugar, 3 tbsp single cream, and the 1½ tsp vanilla, then mix on low speed until combined. Mix in up to additional 2 tbsp of single cream to thin as needed. Increase mixer to medium-high speed and whip until fluffy.

Notes

Recipe source: Cooking Classy

3.3.3077

 

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