Categorized:
- Cake & Cupcakes
- Desserts
Tagged:
- butter
- buttermilk
- cake flour
- cocoa powder
- egg yolks
- eggs
- flour
- half and half
- powdered sugar
- sugar
- vanilla extract
- vegetable oil
Yellow Cake with Chocolate Buttercream Frosting
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 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
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
- Let the yellow cake layers cool completely before topping them with chocolate frosting.
- Store this cake in an airtight container to keep it from drying out.
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