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Yellow Butter Cake with Chocolate Buttercream

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Betty Crocker Kitchens
Updated Sep 20, 2016
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A simple and delicious scratch recipe for an all-time classic cake and frosting combo.

Yellow Butter Cake with Chocolate Buttercream

  • Prep Time 35 min
  • Total 2 hr 10 min
  • Servings 12
  • Ingredients 14
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Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup sour cream

Frosting

  • 1 1/2 cups butter, softened
  • 3 cups powdered sugar
  • 3/4 cup unsweetened baking cocoa
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
350
Trans Fat
1 1/2g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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