Name: Yellow Cake with Chocolate Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.25 cups cake flour; 1 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1.5 cups granulated sugar; 0.75 cups unsalted butter (brought to room temperature); 0.25 cups vegetable oil; 3 large eggs (brought to room temperature); 2 large egg yolks (brought to room temperature); 2 tsp vanilla extract; 1 cup buttermilk (brought to room temperature); 1 batch chocolate buttercream frosting (recipe linked here)

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There’s something undeniably comforting about a slice of yellow cake with rich chocolate buttercream frosting. This classic dessert is a celebration in every bite, whether it’s for a birthday, an anniversary, or just because you deserve a treat. The buttery, tender crumb of the yellow cake pairs perfectly with the decadent chocolate frosting, creating a harmonious balance of flavors and textures. Today, I’m excited to share a recipe that’s not only easy to follow but also guarantees a show-stopping cake that will impress your friends and family. Get ready to whip up this delightful Yellow Cake with Chocolate Buttercream Frosting!

Top Reasons to Make Yellow Cake with Chocolate Buttercream Frosting

Classic Flavor Combination: The buttery yellow cake and rich chocolate frosting are a timeless pairing that never goes out of style.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a treat for yourself, this cake fits the bill.
Moist and Flavorful: The combination of buttermilk and eggs ensures a moist cake that’s bursting with flavor.
Customizable: You can easily adapt the cake with different flavors or fillings for a unique twist.
Simple Ingredients: Most ingredients are pantry staples, making it easy to whip up on a whim!

Shopping List

1 1/4 cups (168g) cake flour
1 cup (141g) all-purpose flour
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 large eggs, brought to room temperature
2 large egg yolks, brought to room temperature
2 tsp vanilla extract
1 cup (235ml) buttermilk, brought to room temperature
1 batch chocolate buttercream frosting (recipe here)

Gear Checklist

Mixing bowls – for combining dry and wet ingredients.
Electric mixer – to ensure the batter is light and fluffy.
Measuring cups and spoons – for precise measurements.
Rubber spatula – for scraping down the sides of the bowl.
9-inch round cake pans – to bake the cake layers evenly.
Cooling rack – to cool the cakes properly before frosting.

Step-by-Step: Yellow Cake with Chocolate Buttercream Frosting

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter, vegetable oil, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs, egg yolks, and vanilla extract to the butter mixture. Continue to beat until well combined.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6: Pour Batter into Pans

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 7: Bake the Cakes

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cakes

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 9: Make the Chocolate Buttercream Frosting

While the cakes are cooling, prepare the chocolate buttercream frosting (recipe linked here).

Step 10: Assemble the Cake

Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of chocolate buttercream frosting on top. Place the second layer on top and frost the top and sides of the cake.

Step 11: Decorate and Serve

Feel free to decorate with chocolate shavings, sprinkles, or fresh fruit. Slice, serve, and enjoy this delightful Yellow Cake with Chocolate Buttercream Frosting!

Ingredient Swaps & Substitutions

For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of vinegar.
Use coconut oil instead of vegetable oil for a subtle coconut flavor.
Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
For a richer flavor, consider using brown sugar instead of granulated sugar.

Chef’s Rationale

This Yellow Cake with Chocolate Buttercream Frosting is designed to be a crowd-pleaser. The buttermilk not only adds moisture but also creates a tender crumb that melts in your mouth. The butter and sugar creaming method ensures a light and fluffy cake, while the chocolate buttercream brings a luxurious touch. Each step is crucial to achieving the perfect balance of flavors, making this cake not just delicious but also a joy to bake.

Best Ways to Store

To keep your Yellow Cake with Chocolate Buttercream Frosting fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. You can also freeze the cake layers before frosting; wrap them tightly in plastic wrap and place in a freezer bag. They can be frozen for up to three months. Just thaw completely before frosting and serving!

Reader Q&A

Can I use a different frosting for this cake?

Absolutely! While the chocolate buttercream is a classic choice, feel free to experiment with cream cheese frosting, whipped cream, or even a fruit-based frosting for a refreshing twist.

What can I do if my cake layers dome in the middle?

If your cakes dome, simply level them with a serrated knife after they’ve cooled. This will create a flat surface for stacking and frosting.

How can I make sure my cake is moist?

Using room temperature ingredients, especially eggs and buttermilk, helps create a moist cake. Also, avoid overbaking as this can dry out your cake.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frosting can also be made ahead and stored in the fridge; just bring it back to room temperature before using.

Next Steps

Get ready to impress your loved ones with this delightful Yellow Cake with Chocolate Buttercream Frosting! Whether it’s a special occasion or just a sweet craving, this recipe will surely satisfy. So gather your ingredients, preheat that oven, and let’s create something delicious together!

The joy of baking is not just in the final product, but in the process of creating something wonderful. Share your baking adventures, and remember: every slice of this Yellow Cake with Chocolate Buttercream Frosting is made with love!