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Layered Yellow Cake with Chocolate Buttercream

This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    16 servings

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2 cups butter, softened
  • 4 cups confectioners' sugar, sifted
  • 1/2 cup Dutch-processed cocoa, sifted
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup 2% milk

Directions

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes.
  • Spread buttercream between layers and over top and sides of cake.
Nutrition Facts
1 piece: 593 calories, 33g fat (21g saturated fat), 107mg cholesterol, 432mg sodium, 72g carbohydrate (53g sugars, 4g fiber), 5g protein.

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