• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 20


I can't wait for my birthday, so I am celebrating now with this delicious yellow cake and chocolate buttercream frosting!


  • CAKE:
  • 2 sticks, unsalted butter at room temperature
  • 6 eggs, room temperature
  • 3 cups all purpose flour
  • 1 TBSP baking powder
  • 2 cups sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1 cup whole milk
  • 3 sticks unsalted butter at room temperature
  • 2 cups confectioners sugar
  • 12 oz semi sweet chocolate finely chopped
  • candy for garnish


  • Cake:
  • Preheat your oven to 350°F.
  • Place the rack in the middle of the oven.
  • Spray two, 9 inch round cake pans with cooking spray.
  • Line them with parchment paper, and then spray the parchment as well.
  • Sift the flour, baking powder and salt together twice and set aside.
  • In your electric mixer with the paddle attachment, mix the sugar and butter at medium speed until it is light and fluffy, about 5 minutes.
  • Scrape down the bowl and paddle as needed.
  • Add the eggs, one at a time, scraping down the bowl after each addition. Add in the vanilla.
  • Beat on low speed while you alternate the milk and flour mix in 3 additions.
  • Beat only until smooth.
  • Divide into prepared pans.
  • Bake for 30 minutes, rotate your pans halfway through.
  • The cake is done when it lightly springs back when you touch the top with your finger.
  • The cake should also pull away slightly from the sides of the pans.
  • If necessary, bake longer, checking at 5 minute intervals.
  • My cake was done at 30 minutes.
  • Let the cakes cool for about 15 minutes before inverting onto a rack. Remove the pans and parchment.
  • Allow to cool a couple of hours before frosting
  • I made mine in the evening, wrapped them in plastic wrap and stored them on my counter until the next day.
  • Frosting:
  • Melt the chocolate in a bowl set over a pan of simmering water.
  • Allow to cool completely.
  • With your electric mixer and the paddle attachment, beat the butter and sugar at medium speed until fluffy.
  • Add the cooled, melted chocolate and beat for another minute or so, until smooth.
  • Frost your cake!

Categories: Cake 

Author Credit: FromMySweetHeart

Website Credit: http://www.frommysweetheart.com/

© 2006-2017 BakeSpace, Inc. All Rights Reserved