Classic Yellow Cake With Chocolate Icing

Nothing says "Happy Birthday" like a classic yellow cake with chocolate buttercream icing. Moist and sinfully delicious, this cake will be the hit of any party!

 
 
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Directions


Yellow Cake

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1. Pre-heat oven to 350 degrees and grease two 9” round baking pans or a 9x13 baking dish with baking spray.

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2. In a medium bowl, whisk together buttermilk and sour cream and set aside.

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3. In large bowl add the flour, cornstarch, baking powder and salt. Whisk together until combined. (you can also sift the mixture a couple times to combine)

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4. In the large bowl or in a stand mixer cream the butter and oil together on medium speed for 1-2 minutes.

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5. Slowly add the sugar and beat for a few minutes on medium speed.

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6. Add the vanilla and mix until combined.

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7. In a medium bowl, whisk together the eggs and egg yolks. Add the whisked eggs to the butter and sugar mixture and combine on medium speed until fully incorporated.

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8. Spoon in half of the flour mixture and mix on low speed until combined.

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9. Add half of buttermilk and sour cream mixture, and mix on low speed until combined.

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10. Scrape down the sides of the bowl and repeat last two steps. Mix on medium speed until incorporated.

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11. Divide the batter between the baking pans or pour into the 9x13 baking sheet pan.

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12. Bake for around 30-35 minutes for two 9-inch pans, and 35-40 minutes for a 9x13 baking pan.

 
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13. Remove from oven and cool in pan. Let cakes finish cooling on a wire rack before leveling. Cool in refrigerator to make frosting easier.

 

Chocolate Buttercream Icing

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1. In a large bowl or a stand mixer, add butter and beat for about 3 minutes until smooth and creamy.

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2. Add vanilla and salt and continue mixing.

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3. Add half of the powdered sugar and continue to mix on low speed. Mixture will be clumpy at first. Continue mixing until incorporated.

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4. Add half of the heavy cream and mix until combined scraping down the edges when necessary.

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5. Add the rest of the powdered sugar and slowly add the heavy cream until desired consistency is met.

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6. Add cocoa powder and mix until combined.

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7. Increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.

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8. Decorate the cake.

Yield: 2- 9" round cakes
Author:

Classic Yellow Cake With Chocolate Icing

prep time: 20 Mcook time: 40 Mtotal time: 60 M
Nothing says "Happy Birthday" like a classic yellow cake with chocolate buttercream icing. Moist and sinfully delicious, this cake will be the hit of any party!

ingredients:

Yellow Cake
  • 3/4 cup butter, softened
  • 1/4 cup canola oil
  • 1 3/4 cups sugar
  • 3 large eggs, room temp
  • 2 large egg yolks, room temp
  • 2 1/2 teaspoons vanilla
  • 1 cup buttermilk, room temp
  • 1/2 cup sour cream, room temp
  • 2 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Buttercream
  • 1 cup butter, softened
  • 2 teaspoon vanilla
  • 1 teaspoon salt
  • 2 lb bag powdered sugar
  • 4-6 tablespoons heavy cream
  • 1/4 cup cocoa powder

instructions:

How to cook Classic Yellow Cake With Chocolate Icing

Yellow Cake
  1. Pre-heat oven to 350 degrees and grease two 9” round baking pans or a 9x13 baking dish with baking spray.
  2. In a medium bowl, whisk together buttermilk and sour cream and set aside.
  3. In large bowl add the flour, cornstarch, baking powder and salt. Whisk together until combined. (you can also sift the mixture a couple times to combine)
  4. In the large bowl or in a stand mixer cream the butter and oil together on medium speed for 1-2 minutes.
  5. Slowly add the sugar and beat for a few minutes on medium speed.
  6. Add the vanilla and mix until combined.
  7. In a medium bowl, whisk together the eggs and egg yolks. Add the whisked eggs to the butter and sugar mixture and combine on medium speed until fully incorporated.
  8. Spoon in half of the flour mixture and mix on low speed until combined.
  9. Add half of buttermilk and sour cream mixture, and mix on low speed until combined.
  10. Scrape down the sides of the bowl and repeat last two steps.
  11. Divide the batter between the baking pans or pour into the 9x13 baking sheet pan.
  12. Bake for around 30-35 minutes for two 9-inch pans, and 35-40 minutes for a 9x13 baking pan.
  13. Remove from the oven and let the cake cool in the pan for 5-10 minutes before gently turning them onto a wire rack to cool completely.
Chocolate Buttercream
  1. In a large bowl or a stand mixer, add butter and beat for about 3 minutes until smooth and creamy.
  2. Add vanilla and continue mixing.
  3. Add half of the powdered sugar and continue to mix on low speed. Mixture will be clumpy.
  4. Add half of the heavy cream and mix until combined scraping down the edges when necessary.
  5. Add the rest of the powdered sugar and slowly add the heavy cream until desired consistency is met.
  6. Add cocoa powder and mix until combined.
  7. Increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.

NOTES:

This recipe will make the same amount of batter as the boxed cake mix.
Created using The Recipes Generator