Moist Butter Cake With Chocolate Frosting Recipe

Name: Moist Butter Cake With Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Softened; 1-1/2 cup Sugar; 6 whole Egg Yolks (farm Fresh For Best Yellow Coloring); 1 Tablespoon Vanilla Extract; 3 cups Cake Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1-1/3 cup Buttermilk; FOR THE CHOCOLATE TOPPING:; 4 ounces, weight Semi Sweet Chocolate Melted; 1 cup Unsalted Butter, Room Temperature; 1 teaspoon Vanilla Extract; 1/3 cups Baking Cocoa; 5 cups Powdered Sugar; 1/3 cups Buttermilk

Servings: persons

1 cup Unsalted Butter, Softened
1-1/2 cup Sugar
6 whole Egg Yolks (farm Fresh For Best Yellow Coloring)
1 Tablespoon Vanilla Extract
3 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1-1/3 cup Buttermilk
FOR THE CHOCOLATE TOPPING:
4 ounces, weight Semi Sweet Chocolate Melted
1 cup Unsalted Butter, Room Temperature
1 teaspoon Vanilla Extract
1/3 cups Baking Cocoa
5 cups Powdered Sugar
1/3 cups Buttermilk

1
Preheat oven to 350u00b0F. Line 2 round cake pans with waxed paper. Spray with cooking spray.
2
In large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs yolks one at a time. Stir in vanilla.
3
In small bowl, sift together cake flour, baking powder, and salt. Add to egg mixture alternately with buttermilk, mixing just until blended.
4
Pour into cake pans. Bake for 20-25 minutes, or toothpick comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.
5
To make frosting, in large mixing bowl, cream together melted chocolate and butter until smooth and creamy. Add vanilla, baking cocoa, and powdered sugar. Slowly add buttermilk and whip together until frosting is light and fluffy. Makes enough to frost a 2-layer cake.

2537

kcal

Calories

153

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Unsalted Butter, Softened, 1-1/2 cup Sugar, 6 whole Egg Yolks (farm Fresh For Best Yellow Coloring), 1 Tablespoon Vanilla Extract, and more.

Yes, Moist Butter Cake With Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Butter Cake With Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions