Yellow Cake with Chocolate Butter Frosting Recipe

Ingredients

3/4 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
1 recipe Chocolate Butter Frosting

Preparation

Step 1

Let the butter and eggs stand at room temperature for 30 minutes.
Grease, lightly flour, and line the bottoms of two 9-by-1½-inch or 8-by-1 1/2-inch round cake pans with waxed paper, or grease one 13-by-9-by-2-inch baking pan; set the pan(s) aside.

Preheat the oven to 375 degrees.

In a medium bowl, stir together the flour, baking powder, and salt; set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the sugar, about 1∕4 cup at time, beating on medium speed and scraping the sides of the bowl until well combined. Beat on medium speed for 2 minutes more.

Add the eggs, one at a time, beating until combined after each addition. Beat in the vanilla. Alternately add the flour mixture and the milk to the butter mixture, beating on low speed after each addition just until combined.

Spread the batter evenly into the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 13-by-9-by-2-inch pan, or until a wooden toothpick inserted near the center(s) comes out clean.

Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper and cool thoroughly on racks. Or place the 13-by-9-by-2-inch cake in its pan on a wire rack; cool thoroughly. Frost with Chocolate Butter Frosting.
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CHOCOLATE BUTTER FROSTING:

This recipe frosts the tops and sides of two 8- or 9-inch layers of cake. Halve the recipe to frost a 13-by-9-by-2-inch cake. Use it to frost Yellow Cake.

3/4 cup (1-1/2 sticks) unsalted butter, softened
1/2 cup unsweetened cocoa powder
8 cups powdered sugar, divided
1/2 cup milk, plus more as needed
2 teaspoons vanilla extract

In a very large mixing bowl, beat the butter with an electric mixer on medium speed until smooth. Beat the cocoa powder into the butter, then gradually add 2 cups powdered sugar, beating well.

Slowly beat in the milk and vanilla. Gradually beat in the remaining 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency.