The Pioneer Woman Tasty Kitchen

Yellow Butter Cake with Dark Chocolate Buttercream

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Level: Easy

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Description

Yellow Butter Cake with Dark Chocolate Buttercream

Ingredients

  • FOR THE YELLOW BUTTER CAKE:
  • 4 cups Cake Flour
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Sugar
  • 2 teaspoons Vanilla Extract
  • 4 whole Large Egg, Room Temperature
  • 2 cups Buttermilk
  • FOR THE DARK CHOCOLATE BUTTERCREAM:
  • 2 sticks Unsalted Butter, Room Temperature
  • 1 cup Dark Chocolate, Melted And Cooled Slightly
  • 1-½ cup Confectioners Sugar
  • 1 Tablespoon Heavy Cream
  • Optional Topping: Fresh Raspberries

Preparation

For the cake:
Preheat oven to 350 F. Grease three 9-inch cake pans and set aside.

In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.

Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in vanilla, then eggs, one at a time, until blended.

Reduce the speed to low and beat in buttermilk, until just combined. Then add flour mixture in three batches, mixing until each addition is just incorporated before adding the next.

Pour the mixture into the prepared cake pans and spread evenly.

Bake for 25 to 30 minutes or until a wooden pick inserted into the cake comes out clean. Cool in pans on a wire rack for about 10 minutes before inverting the cakes out of the pans onto the rack. Let them cool completely.

To prepare buttercream, put butter into a medium-sized bowl and beat on high speed until fluffy. Add melted chocolate and sugar and beat until incorporated.

Add cream and beat until you get to the right spreading consistency.

To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup of the chocolate buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup of the buttercream. Place the final cake layer on top. Smear the remaining buttercream on the top and sides of the cake.

To decorate, use an offset spatula to gently smear vertical lines from the bottom against the sides of the cake. Garnish with some raspberries.

Recipe adapted from SmittenKitchen’s Best Birthday Cake recipe.

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