Layered Yellow Cake with Chocolate Buttercream
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 16 servings.
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
Ingredients
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2/3 cup butter, softened
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1-3/4 cups sugar
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2 large eggs, room temperature
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1-1/2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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2-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1-1/4 cups 2% milk
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CHOCOLATE BUTTERCREAM:
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2 cups butter, softened
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4 cups confectioners' sugar, sifted
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1/2 cup Dutch-processed cocoa, sifted
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1-1/2 teaspoons vanilla extract
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1/8 teaspoon salt
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1/3 cup 2% milk
Directions
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1.
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, 1 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.
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2.
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.
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3.
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.
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4.
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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