How many servings does this recipe make?

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

What ingredients do I need for Yellow Butter Cake with Chocolate Frosting?

You need 10 ingredients. The key ingredients include: 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans, 1 1/2 cups all-purpose flour, plus more for pans, 1 1/2 cups cake flour (not self-rising), 1 tablespoon baking powder, and more.

Is Yellow Butter Cake with Chocolate Frosting suitable as baking & desserts?

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

How do I store leftover Yellow Butter Cake with Chocolate Frosting?

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.

Yellow Butter Cake with Chocolate Frosting Recipe

Name: Yellow Butter Cake with Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans; 1 1/2 cups all-purpose flour, plus more for pans; 1 1/2 cups cake flour (not self-rising); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 3/4 cups sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1 1/4 cups milk; Dark Chocolate Frosting (page 388)

Yellow Butter Cake with Chocolate Frosting

Eats Now Editorial Team · 1272 kcal · Baking & Desserts

1
Preheat the oven to 350F.
2
Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper.
3
Butter parchment, and dust with flour, tapping out excess; set aside.
4
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
5
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
6
Beat in eggs, one at a time, then beat in vanilla.
7
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
8
Divide the batter between the prepared pans, and smooth with an offset spatula.
9
Bake rotating the pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes.
10
Transfer pans to a wire rack to cool 20 minutes.
11
Invert cakes onto the rack; peel off the parchment.
12
Reinvert cakes and let them cool completely, top sides up.
13
Using a serrated knife, trim the tops of the cakes to make level.
14
Place one layer on a cake plate, and spread top with 3/4 cup Dark Chocolate Frosting.
15
Place the other cake layer on top.
16
Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion.
17
Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.
18
Let cake sit at room temperature for 20 minutes before serving.
19
Line two standard 12-cup muffin pans with paper liners; set aside.
20
Follow instructions for Yellow Butter Cake, dividing the batter evenly among the prepared cups so that each is about two-thirds full.
21
Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes.
22
Transfer pans to a wire rack to cool.
23
Invert cupcakes onto the rack; reinvert and let cool completely, top sides up.
24
Spread about 1/4 cup frosting on top of each cupcake.
25
They can be kept in an airtight container at room temperature for up to 3 days.

Yellow Butter Cake with Chocolate Frosting

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