Description
This Best Yellow Cake with Milk Chocolate Buttercream recipe delivers a moist, tender yellow cake base layered with a rich and creamy milk chocolate buttercream frosting. Perfect for celebrations or any special occasion, this cake combines classic flavors with a smooth chocolate finish that is sure to please any crowd.
Ingredients
Scale
For the Yellow Cake
- 3 cups all-purpose flour (360 grams)
- 2 teaspoons baking powder (8 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ teaspoon baking soda (3 grams)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 cups granulated sugar (400 grams)
- 4 large eggs (200 grams, room temperature)
- 1 cup buttermilk (227 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
For the Milk Chocolate Buttercream
- 2 cups unsalted butter (452 grams, room temperature, 4 sticks)
- 2 teaspoons pure vanilla extract (8 grams)
- 3 cups powdered sugar (339 grams)
- 2 cups milk chocolate chips (340 grams, melted and cooled)
- ½ teaspoon kosher salt
- 1 tablespoon heavy cream or whole milk (28 grams, only if needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, kosher salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to incorporate. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently with each addition until just combined, being careful not to overmix.
- Divide Batter and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- Prepare the Milk Chocolate Buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar and continue to beat until light and fluffy. Mix in the melted and slightly cooled milk chocolate chips, vanilla extract, and kosher salt. If the frosting is too thick, add heavy cream or whole milk a tablespoon at a time until desired spreading consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of buttercream on top. Place the second cake layer over the frosting and then frost the top and sides evenly with the remaining buttercream.
- Serve and Enjoy: Slice the cake into 10 pieces and serve. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use room temperature ingredients for best mixing results.
- Make sure the melted chocolate is cooled slightly to avoid melting the buttercream.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a substitute.
- If you prefer a less sweet frosting, adjust the powdered sugar quantity accordingly.
- The cake layers can be wrapped tightly and frozen for up to 2 months.
