Yellow Butter Cake with Chocolate Buttercream

Name: Yellow Butter Cake with Chocolate Buttercream
Prep time: 35 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 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; 1 1/2 cups butter, softened; 3 cups powdered sugar; 3/4 cup unsweetened baking cocoa; 2 tablespoons milk; 1 teaspoon vanilla

35 Minutes Prep2 Hours 10 Minutes Total
12 Servings
680 Calories per Serving

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

Ingredient List

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

Preparation

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.
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.
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.
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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 39g 60%, Saturated Fat 24g 120%, Cholesterol 145mg 48%, Sodium 410mg 17%, Potassium 170mg 5%, Total Carbohydrate 76g 25%, Dietary Fiber 2g 10%, Vitamin A 25%, Vitamin C 0%, Calcium 10%, Iron 10%, Vitamin D 10%, Vitamin E 6%, Thiamin 15%, Riboflavin 15%, Niacin 8%, Vitamin B6 2%, Folic Acid 10%, Vitamin B12 6%, Pantothenic Acid 4%, Phosphorus 15%, Magnesium 10%, Zinc 6%, Selenium 20%, Copper 10%, Manganese 20%

Other Nutrients (Amount per serving)

Calories 680, Calories from Fat 350, Trans Fat 1 1/2g, Monounsaturated Fat 10g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 56g, Protein 6g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 5, Starch 2, Fruit 0, Other Carbohydrate 3, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 7 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 9tsp