Yellow Butter Cake With Chocolate Buttercream Gold Medal Flour Recipes

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YELLOW BUTTER CAKE WITH CHOCOLATE BUTTERCREAM - GOLD MEDAL FLOUR



Yellow Butter Cake with Chocolate Buttercream - Gold Medal Flour image

A simple and delicious scratch recipe for an all-time classic cake and frosting combo.

Provided by General Mills

Time 2h10m

Yield 12

Number Of Ingredients 14

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream
1 1/2 cups butter, softened
3 cups powdered sugar
3/4 cup unsweetened baking cocoa
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.
  • Measure ingredients accurately, and add them in the order listed in the recipe to ensure success.
  • To remove cake from pan, insert knife between cake and pan, then slide around edge to loosen it. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, turning cake right side up.

Nutrition Facts : ServingSize 1 Serving

LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM



Layered Yellow Cake with Chocolate Buttercream image

This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups butter, softened
4 cups confectioners' sugar, sifted
1/2 cup Dutch-processed cocoa, sifted
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/3 cup 2% milk

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.

Nutrition Facts : Calories 593 calories, Fat 33g fat (21g saturated fat), Cholesterol 107mg cholesterol, Sodium 432mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 4g fiber), Protein 5g protein.

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