YELLOW BUTTER CAKE WITH CHOCOLATE BUTTERCREAM

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35 min Prep
2 hr 10 min Total
Pie Iconb
12 Servings

A simple and delicious scratch recipe for an all-time classic cake and frosting combo.


Ingredient List
    Cake
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon3/4 cup butter, softened
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon3/4 cup milk
  • Small check mark in a circle icon1/2 cup sour cream
    Frosting
  • Small check mark in a circle icon1 1/2 cups butter, softened
  • Small check mark in a circle icon3 cups powdered sugar
  • Small check mark in a circle icon3/4 cup unsweetened baking cocoa
  • Small check mark in a circle icon2 tablespoons milk
  • Small check mark in a circle icon1 teaspoon vanilla
Preparation
  1. Heat oven to 350°F. Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.
Tips
  • Measure ingredients accurately, and add them in the order listed in the recipe to ensure success.
  • To remove cake from pan, insert knife between cake and pan, then slide around edge to loosen it. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, turning cake right side up.