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

Servings: 12

Serving size: 1 Serving

Amount per serving (Calories ): 680

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	39g	60%
Saturated Fat	24g	120%
Trans Fat	1&½g	% Value not available
Cholesterol	145mg	48%
Sodium	410mg	17%
Total Carbohydrate	76g	25%
Dietary Fiber	2g	10%
Soluble Fiber	0g	% Value not available
Sugars	56g	% Value not available
Protein	6g	% Value not available
Vitamin D	Value not available	10%
Vitamin E	Value not available	6%
Calcium	Value not available	10%
Iron	Value not available	10%
Potassium	170mg	5%
Thiamin	Value not available	15%
Riboflavin	Value not available	15%
Niacin	Value not available	8%
Vitamin B6	Value not available	2%
Vitamin B12	Value not available	6%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	15%
Magnesium	Value not available	10%
Zinc	Value not available	6%
Manganese	Value not available	20%
Selenium	Value not available	20%
Copper	Value not available	10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.