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I like complex and unique flavors. In fact, I like everything to be unique, like my name! But there’s one thing that has remained basic in my life; my favorite cake flavor. I love yellow cake with chocolate buttercream. It’s so simple and old school. But sometimes you can’t beat the classics.
So when I decided to make my own birthday cake this year I had to fall back on my favorite classic flavors. I started with a beautiful, rich, silky, chocolate buttercream. It was important to get that right. It was a wonderful combination of butter and chocolate with a punch of sweetness.
Honestly, it is an addictive frosting. I could have eaten a whole bowl of it. And I even used the leftover frosting to make some cookie sandwiches with my Perfect Oatmeal Cookies. It also made the perfect topping for these Gluten Free Mocha Cupcakes I made for my friend to eat during my birthday celebration.
Then I worked on the yellow cake. This cake is a little crumbly but has huge flavor with the butter and buttermilk. It was a perfect and easy cake. It baked quickly and evenly. Honestly, this will probably be one of my go to recipes for cakes from now on.
For a quick and easy cake to make for any occasion, this yellow cake with chocolate buttercream is definitely it. Full of flavor and pleasing to the palate. The simplicity is beautiful and just adds to the value of this cake recipe.
And if you want to add an extra punch of flavor, try putting my Whiskey Caramel Sauce in between each layer of cake. It was a sensational flavor that pushed my Steampunk Hat Birthday Cake to the next level. Seriously, everyone that tried it thought it was to die for.
What is your favorite classic cake flavor? Let me know below in the comments!
Yellow Cake with Rich Chocolate Buttercream
For the Cake
- 1 cup unsalted butter
- 4 cups cake flour sifted
- 2 cups granulated sugar
- ½ cup light brown sugar packed
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 4 large eggs
- 4 large egg yolks
- 1½ cups buttermilk
- ½ cup vegetable oil
For the Chocolate Buttercream
- 1½ cups unsalted butter room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- 6 oz Ghiradelli Dark chocolate wafers melted
- 2 lbs powdered sugar roughly 4 cups
- 1 cup cocoa powder
- 3 Tbsp strong fresh-brewed coffee warm
To Make Yellow Cake
- Preheat oven to 350° F. Grease and flour 4 9-inch cake pans.
- In a large bowl, sift together cake flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and sugar together until fluffy.
- Add in eggs and egg yolks, 2 at a time, mixing completely between each addition.
- Add in half of the flour mixture, incorporating completely. Then add in the oil and continue to mix.
- Add in the rest of the flour mixture, incorporating completely before adding in buttermilk.
- Beat batter at medium high speed for an additional 5 minutes.
- Divide batter between the 4 cake pans. Spread batter evenly to the sides of the pans. Tap lightly on the countertop to release air bubbles.
- Bake for 28-35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in the pan for 10-15 minutes before inverting onto cooling rack.
- *Optional: drizzle or brush rum of choice over top of warm cake layers before allowing to cool completely.
To Make the Chocolate Buttercream
- In a stand mixer, beat the butter, salt and vanilla until the butter is nice and fluffy.
- Add in the melted chocolate and beat until well incorporated, about 1 minute.
- Sift powdered sugar and cocoa powder together in a separate bowl. Incorporate mixture a quarter at a time into the buttercream, scraping down the sides after each addition.
- Buttercream should be fairly dry. Turn mixer on low and add warm coffee.
- Make sure to scrape down the entire bowl and beat the buttercream an additional 5 minutes. Until buttercream is smooth and fluffy.
- Assemble the cake, using this creamy whiskey caramel sauce in between cake layers if desired. Make sure to pipe a border of chocolate buttercream on each cake layer before spreading the caramel sauce in the middle.
- Cake will keep about 5 days if wrapped loosely in plastic wrap.
- The chocolate buttercream frosting is a little on the stiff side for decorating. If you would like a softer frosting, add additional coffee one tablespoon at a time until you get the desired consistency.
- You can also get a much softer and very silky buttercream but only adding in 3 cups of powdered sugar, not 4.