Yellow Cake with Chocolate Buttercream
Prep time
Cook time
Total time
Recipe type: Dessert/Cake
Serves: 8
  • 1½ cups all purpose flour
  • 1½ cups granulated sugar
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups whole milk, room temperature
  • ¼ cup vegetable oil
  • ½ cup (1 stick) unsalted butter, room temperature (if you use salted, omit the salt below)
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons butter extract
  • 3 room temperature eggs
Chocolate Buttercream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup cocoa powder
  • 3½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons milk or cream
  1. Preheat oven to 350 degrees and spray two round cake bans with baking spray then dust with flour, set aside. You can also trace the bottom of your cakes pan on parchment paper and cut out circles and place them into the bottom of your cake pans to prevent sticking.
  2. Add butter to your mixer fitted with a paddle attachment and mix on medium speed for 1 minute.
  3. Add dry ingredients - flour, sugar, baking powder, and salt and mix for 30 seconds; scrape down sides of bowl as necessary. Mixture will be crumbly.
  4. Next, add wet ingredients - milk, vegetable oil, vanilla extract, butter extract and eggs and mix on medium-high speed for 1 minute. Scrape down sides of bowl as necessary.
  5. Divide batter between the two baking pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs on it. Let cool.
  6. To make buttercream add butter and cocoa powder to your mixer fitted with paddle attachment. Mix on medium-high speed for 1 minute. Add the rest of the ingredients and mix on high speed for 1 minute. Scrape down sides of bowl as necessary. Frost cake and decorate to your liking.
Recipe by Stuck On Sweet at