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!
Yellow Cake with Chocolate Buttercream Frosting
- 1 and 1/4 cups plain flour 176g
- 1 and 1/4 cups cake flour 150g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 2/3 cups granulated sugar 356g
- 3/4 cup unsalted butter 170g, softened
- 1/4 cup vegetable oil 59ml
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup buttermilk 236ml
For the frosting
- 1 and 1/2 cups butter 340g, I used 1 cup unsalted and 1/2 cup salted, at room temperature
- 3 and 3/4 cups icing sugar 448g
- 2/3 cup cup cocoa powder 68g
- 3 - 5 tablespoons single cream
- 1 and 1/2 teaspoons vanilla extract
Preheat oven to 350F/176C. Butter two 9-inch round baking pans, line with parchment paper and butter the parchment. Set aside.
Sift plain 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 (or use a hand mixer and a large mixing bowl) whip together the 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 vanilla. Add in ? 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 ? of the flour mixture.
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.)
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
In a the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in icing sugar, single cream, and vanilla, then mix on low speed until combined. Mix in up to additional 2 tablespoons of single cream to thin as needed. Increase mixer to medium-high speed and whip until fluffy.
Recipe source: Cooking Classy