Yellow Layer Cake with Chocolate Buttercream: Rich and buttery yellow cake smothered in a decadent chocolate buttercream.
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Yellow Layer Cake with Chocolate Buttercream

Rich and buttery yellow cake smothered in a decadent chocolate buttercream.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 -10 servings
Author: freshaprilflours.com

Ingredients

YELLOW CAKE

  • 2 and ¼ cups all purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup 1 stick unsalted butter, softened to room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs room temperature*
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk**

CHOCOLATE BUTTERCREAM

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 4 cups 1 lb powdered sugar
  • 3/4 cup Dutch processed cocoa powder
  • pinch of salt
  • 2 and 1/2 teaspoons vanilla extract
  • 1/3 to 1/2 cup milk or cream

Instructions

YELLOW CAKE

  • Preheat the oven to 350ºF. Grease and flour (or use Wilton's Cake Release) two 8-inch round cake pans. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Beat in the eggs, one at a time, until fully incorporated. Beat in vanilla extract.
  • Reduce the mixer speed to low and slowly add the dry ingredients. Beat until just combined. Add the buttermilk and continue to beat on low until fully incorporated. Stop the mixer, scrape down the sides and bottom of the bowl, then increase the speed to medium and beat for an additional 2-3 minutes.
  • Divide the batter evenly between the prepared pans. Bake for 23-27 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from the oven and allow to cool completely on a wire cooling rack before assembling.

CHOCOLATE BUTTERCREAM

  • In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
  • Decrease mixer speed to low. Add powdered sugar, cocoa, vanilla extract, and milk/cream. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).

ASSEMBLE THE CAKE

  • Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with chocolate buttercream frosting. Spread evenly with an offset spatula.
  • Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
  • Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Notes

*It is important to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly.
**If you don't have buttermilk, you can make your own: add 1 Tablespoon of white vinegar or lemon juice to a glass measuring cup. Add milk to bring the liquid to 1 cup, stir, and allow to sit for 5 minutes. It is now ready to use.