Classic Yellow Cake

This decadent chocolate layer cake is perfect for any celebration or special occasion. With its rich, tender cake layers and creamy chocolate buttercream, it’s a crowd-pleaser that’s sure to impress.

Ingredients

For the Cake:

• 2 ¼ cups all-purpose flour (270g)
• ¼ cup corn starch (35g)
• 1 ¼ cups granulated sugar (250g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature (113g)
• ¼ cup vegetable oil (60mL)
• 3 large eggs, room temperature
• 2 egg yolks
• 1 tablespoon vanilla extract (15mL)
• 1 cup buttermilk (240mL)

For the Chocolate Buttercream:

• 1 ¼ cups unsalted butter (1 cup room temperature, ¼ cup melted)
• ¼ cup cocoa powder
• ½ teaspoon salt (adjust to taste)
• ½ cup milk, divided
• 1 pound powdered sugar (450g)
• ⅓ cup semisweet chocolate

Instructions

For the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), cream the butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Mix in the vegetable oil and vanilla extract until combined. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture and buttermilk to the butter mixture in alternating batches, beginning and ending with the flour mixture. Mix on low speed until just combined.
6. Bake: Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until the centers are set and springy to the touch. A toothpick inserted into the center should come out clean.
7. Cool: Let the cakes cool in the pans for a few minutes before inverting them onto wire racks to cool completely.

For the Chocolate Buttercream:

1. Prepare Cocoa Mixture: Melt ¼ cup of butter in the microwave. Stir in the cocoa powder and set aside.
2. Prepare Chocolate Ganache: Melt ⅓ cup of semisweet chocolate with ¼ cup of milk. Mix together and set aside. (You can use ½ cup of chocolate for a richer frosting if desired.)
3. Mix Buttercream: In a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat one cup of room temperature butter until creamy.
4. Combine Ingredients: Add the melted butter-cocoa mixture and mix until combined. Gradually add the powdered sugar, mixing on low speed until incorporated. Pour in the melted and cooled chocolate ganache, then drizzle in about ¼ cup of milk. Mix until smooth and creamy.

For Assembly:

1. Frost Cake Layers: Place one cake layer on a serving plate or cake stand. Spread or pipe a layer of chocolate buttercream over the top. Add the second cake layer and repeat the process. Top with the final cake layer.
2. Frost the Cake: Cover the entire cake with buttercream. Use a spatula to swirl the buttercream around for a rustic effect.

Conclusion

This Chocolate Layer Cake with Chocolate Buttercream is a rich, indulgent dessert that’s perfect for any occasion. The moist, tender cake layers combined with the creamy, chocolatey frosting create a delicious treat that’s sure to satisfy any chocolate lover. Enjoy every decadent bite of this homemade classic!