Is there anything more traditional than a yellow cake with chocolate buttercream? If you look in the bakery and everything looks blah, a yellow cake with chocolate buttercream is always a safe bet. For me, it just brings back all of those nostalgic feelings from childhood. Though ours was always a box cake. 😄
What is the difference between yellow cake and vanilla cake?
There are two main differences between yellow cake and vanilla cake. Yellow cake uses butter for the fat, while vanilla cake may use butter or oil (or both), and a lot less butter than a yellow cake. The second difference is yellow cake will have more eggs or egg yolks than a vanilla cake. Additionally, a vanilla cake may only use egg whites.
There are a few things in this recipe that lend to a very tender crumb. I have used cake flour, milk and a little bit of Greek yogurt.
I think that chocolate buttercream is the most perfect pairing for a yellow cake. Top it with colorful sprinkles and this cake makes the perfect dessert for any celebration.
Yellow Cake with Chocolate ButtercreamCourse: DessertDifficulty: Easy
Vanilla 1 tsp
Greek Yogurt 60g
Cake Flour 320g
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Chocolate Buttercream (recipe follows)
- Preheat oven to 350°F. Spray or butter a 9×13 baking pan or two 8″ round cake pans.
- In the bowl of a stand mixer, beat the butter and sugar on medium high speed until smooth.
- Add the eggs, one at a time, scraping down the bottom and sides of the bowl in between each one. Mix until well combined.
- Add vanilla and beat until combined.
- In a small bowl, combine the dry ingredients and whisk to combine.
- Combine the milk and sour cream and whisk to combine.
- Alternately add the dry ingredients and the milk mixture, starting and ending with the dry. Mix just until combined.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely and then top with chocolate buttercream.
- Use a good quality butter. I like Plugra or Land-o-Lakes.
- These can be made into cupcakes. Just reduce the cooking time to 18-22 minutes. They’re ready when a toothpick inserted comes out clean.
Cocoa Powder 75g
Powdered Sugar 345g
Heavy Cream 45-60g
(no more than 1/4 cup)
Salt 1/4 tsp
- Beat butter until smooth and creamy.
- Add powdered sugar and mix on low speed until well combined.
- Add cocoa powder and salt and continue mixing on low.
- Add heavy cream, 1 tablespoon at a time, and mix on high speed for 7-8 minutes until light and fluffy.
- You may not need all of the heavy cream or you may need a little more. It depends on a number of things, including the humidity, temperature of your ingredients, and the type of equipment being used.
Follow us on Pinterest for hundreds of fabulous recipes and entertaining ideas.