Tender Yellow Cake Recipe
A fluffy, tender, moist, melt in your mouth yellow cake covered in the best chocolate buttercream imaginable.
Ingredients
For the Cake
- 2 ¼ cups all-purpose flour 270g
- ¼ cup corn starch 35g
- 1 ¼ cups granulated sugar 250g
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature, 113g
- ¼ cup vegetable oil 60mL
- 3 large eggs room temperature
- 1 tbsp vanilla extract 15mL
- 1 cup buttermilk 240mL
For the Chocolate Buttercream
- 1 ¼ cups unsalted butter 1 cup room temp, ¼ cup melted
- ¼ cup cocoa
- ½ tsp salt can add less if salt-sensitive
- ½ cup milk divided
- 1 lb powdered sugar 450g
- ⅓ cup semisweet chocolate
Instructions
- Preheat oven to 350F and prepare three 6 inch round pans.
- Whisk together flour, baking powder, corn starch, and salt; set aside.
- Cream butter and sugar in a mixer, then add oil and vanilla. Mix in eggs one at a time.
- Alternate blending flour mixture and buttermilk into the butter mixture, mixing on low.
- Bake at 350F for about 30 minutes; let cool in pans before transferring to a wire rack.
- Melt 1/4 cup butter in microwave, mix cocoa and set aside. Melt semisweet chocolate with milk and mix.
- Beat room temperature butter, mix in cocoa, then powdered sugar and melted chocolate with milk.
- Assemble cake by layering buttercream between layers and cover the entire cake with frosting.
Notes
Use cake strips for flat, moist layers. Adjust flour measurements for best results.