This delicious yellow cake with chocolate buttercream recipe is so good that you will never want store-bought ever again.
Keyword: buttercream, cake, chocolate, vanilla
3call-purpose flourproperly measured
4 1/2cpowdered sugar
1/2cheavy creammore if needed
To the buttermilk add the baking soda and set aside.
Cream butter, sugar, butter and vanilla extract, followed by the eggs and yolks.
Next, mix together the flour, baking powder, salt. (Sifting optional.) Alternate adding the flour and milk. Start by adding one third of the flour, half the buttermilk mixture, and repeat ending with the flour to the creamed butter.
Pour the batter into a lined cake pan. Bake at 325 degrees for 25-30 minutes or until toothpick comes out clean.
This recipe will yield 2 9” rounds, a 9x13 rectangle, or 24 regular cupcakes. Cool completely before frosting.
Beat softened butter with cocoa powder, heavy cream, vanilla, butter extract, and kosher salt with a mixer. Add the powdered sugar one cup at a time until smooth. Scrape down the bowl often. Add more cream for a creamier texture.
Do not over mix the batter. Turn your hand-mixer or stand-mixer on low speed when you begin add the flour and buttermilk.