This Easy Yellow Cake with Buttercream Frosting is a classic dessert that combines a moist, fluffy yellow cake with a creamy, rich buttercream frosting. Perfect for birthdays, celebrations, or simply a sweet treat, this recipe is straightforward and delivers delicious results every time. The hint of vanilla in both the cake and frosting adds a delightful flavor that pairs beautifully with the buttery richness.
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt (optional, to taste)
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream (lite is okay; plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons pure vanilla extract
- For the Buttercream Frosting:
- ½ cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- Pinch of salt (optional, to taste)
- 1 ½ to 2 cups confectioners’ sugar (I use 2 cups)
- 2 to 4 drops red food coloring (or as needed to achieve desired color)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
- Prepare the Cake Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and optional salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla extract until well combined.
- Add the wet mixture to the dry ingredients, mixing lightly with a spoon or folding with a spatula until just combined. It’s okay if there are small lumps; do not overmix.
- Bake the Cake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 29 to 32 minutes, or until the center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Place the pan on a wire rack and allow the cake to cool completely before frosting.
- Prepare the Buttercream Frosting:
- In a stand mixer fitted with the paddle attachment (or a large bowl with a handheld electric mixer), add the softened butter, vanilla extract, optional salt, and confectioners’ sugar. Beat on low speed for about 1 minute to avoid spraying sugar everywhere. Once the sugar is somewhat incorporated, increase to medium-high speed and beat until very smooth and fluffy, about 3 minutes.
- Frost the Cake:
- Spread all but 1/3 cup of the frosting evenly over the cooled cake using a spatula or offset knife to create a smooth, flat layer of white frosting.
- To the remaining 1/3 cup frosting, add 2 drops of red food coloring and beat briefly to incorporate, creating a pink frosting. Spread the pink frosting on top of the white frosting to create a two-toned effect. For simplicity, you can tint all of the frosting pink if desired.
Tips
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.
- Room Temperature Ingredients: Ensure that the eggs, butter, and sour cream are at room temperature for better mixing and a smoother batter.
- Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated to keep the cake tender and avoid developing too much gluten, which can make the cake tough.
- Frosting Consistency: Adjust the amount of confectioners’ sugar to achieve your desired frosting consistency. More sugar will result in a stiffer frosting, while less will make it softer.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Let it come to room temperature before serving for the best texture.
Enjoy this classic yellow cake with its rich, buttery frosting for a delightful homemade treat!
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