Perfect Yellow Cake Recipe with Chocolate Buttercream

This Perfect Yellow Cake Recipe with Chocolate Buttercream was hubby’s birthday cake again this year. Even though he is a chocoholic through and through, he picks a cake he knows Miss Katie would love. It’s no wonder she has a sign above her bed that reads “The Queen’s Bed” in curlicued calligraphy. I used the exquisite Smitten Kitchen’s yellow cake recipe. Made with buttermilk, it’s sweet and tender with a fine crumb. The whole family gave this rave reviews!!

Whenever I make a yellow cake, it must be paired with a rich, chocolate buttercream frosting! Chocolate rules for the majority of the family and, to tell the truth, this is a magical pairing. So if you have a birthday celebration on the horizon, I recommend this terrific combination, the perfect yellow cake recipe with a fudgy frosting!

INGREDIENTS

For cake::
4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks butter, at room temperature
2 cups sugar
2 teaspoons vanilla
4 eggs, at room temperature
2 cups buttermilk
For frosting::
1 1/2 cups butter (3 sticks), at room temperature
1 cup cocoa powder
5 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla

INSTRUCTIONS

Preheat oven to 350°. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (I use an oil/flour cooking spray like Bakers Joy)
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In your stand mixer, beat butter and sugar on medium speed until pale and fluffy, then mix in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. Mix in buttermilk until just combined (will not be smooth). Add flour mixture in three batches, mixing until just combined. Be careful not to over-mix as this will toughen cake and cause big air bubbles.
Spread batter evenly in cake pan. Drop the cake pans onto the counter from a few inches up to release any air bubbles, 2 or 3 times. Bake until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Cool on a wire rack for about 10 minutes, then invert, remove cakes from pan and let finish cooling.
To make frosting, place the cocoa in the bowl of your stand mixer. Mix with whisk attachment to remove lumps. Add the butter and cream until smooth.
Alternate the powdered sugar and milk by adding about a cup of powdered sugar and a tablespoon of milk, mixing, then repeating until all is incorporated.
Add vanilla and mix to combine. You may adjust the powdered sugar and milk if you need a thicker or thinner frosting.