The BEST Yellow Cake with Chocolate Buttercream Frosting

I’d throw a party for my newly created blog except I’ve spent so much time getting it up and figuring out WordPress that there’s too many other things things to do.  Yes laundry I hear you calling.  Well, that, and the fact that I’m not one to really throw a party for myself OR my blog.  But, that doesn’t mean a cake isn’t in order for the occasion.  So, here it is: the best yellow cake.

There’s a dessert place here in town where you can order their  ‘Best Yellow Cake’.  Well, I’m telling you this one is a WAY BETTER best yellow cake.  If you’re totally loyal to Betty Crocker, and I can’t convince you to make your own cake, at least make your own frosting.  This frosting will make you a believer.  You’ll never go back to buying it again.

BETTER Best Yellow Cake
from The Well-Decorated Cake

Ingredients:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups ( granulated sugar
• 5 large eggs
• 2 teaspoon vanilla extract
• 1 1/4 cups  buttermilk

Preheat oven to 350°F.  Butter and line with parchment paper two 8-inch round cake pans. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.

Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.

Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

*Note: I split the cake layers and added raspberry preserves.  But I’ve made this cake without doing that too.  If you’re really a frosting fan, split the layers and use frosting.  You can’t go wrong with three layers of frosting on the inside, right?

Cool completely and frost generously.

Chocolate Buttercream Frosting
adapted from More from Magnolia

1 1/2 cups (3 sticks) butter
2 tablespoons milk
9 oz. semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/2 cups sifted confectioner’s sugar

In a large bowl, on medium speed of an electric mixer, beat the butter until creamy about 3 minutes.  Add the milk carefully and beat until smooth.  Add the melted chocolate and beat well, about 2 minutes.  Add the vanilla and beat for 3 minutes.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Makes enough for a 2-layer 8-  or 9-inch cake or 2 dozen cupcakes.

Oh, and if you’ve got extra frosting, make some graham cracker sandwiches with it.  I love them frozen!