A soft, buttery yellow cake with rich chocolate buttercream — a birthday party staple
8 servings
Ingredients
- 1.8 cups all-purpose flour
- 1.7 teaspoons baking powder
- 0.3 teaspoons salt
- 0.7 cups unsalted butter, softened
- 1.2 cups granulated sugar
- 2.7 large eggs
- 1.3 teaspoons vanilla extract
- 0.7 cups whole milk
- 0.5 cups unsalted butter, softened (for frosting)
- 0.5 cups unsweetened cocoa powder
- 2.3 cups powdered sugar
- 0.2 cups heavy cream or milk
- 0.7 teaspoons vanilla extract (for frosting)
Steps
Step 1
Prep oven and pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.2
Mix dry ingredients: Whisk together 1.8 cups all-purpose flour, 1.7 teaspoons baking powder, and 0.3 teaspoons salt in a bowl. Set aside.3
Cream butter and sugar: In a large bowl, beat 0.7 cups unsalted butter, softened and 1.2 cups granulated sugar together until light and fluffy, about 3 minutes 03:00
.4
Add eggs and vanilla: Beat in 2.7 large eggs one at a time, then mix in 1.3 teaspoons vanilla extract.5
Combine batter: Add the dry ingredients to the butter mixture in three parts, alternating with 0.7 cups whole milk, beginning and ending with dry ingredients. Mix until just combined.6
Bake: Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean.7
Cool cakes: Let cakes cool in pans for 10 minutes 10:00
, then turn out onto a wire rack to cool completely before frosting.8
Make frosting: Beat 0.5 cups unsalted butter, softened (for frosting) until creamy. Add 0.5 cups unsweetened cocoa powder and mix well. Alternately add 2.3 cups powdered sugar and 0.2 cups heavy cream or milk, beating until smooth. Stir in 0.7 teaspoons vanilla extract (for frosting).9
Assemble cake: Place one cake layer on a plate, spread frosting on top, add the second layer, then frost the top and sides of the cake.
Notes
Make sure butter and eggs are at room temperature for the best texture. For extra moist cake, don’t overbake — check at the 25-minute mark. Store frosted cake covered at room temperature for up to 3 days.