Homemade Yellow Butter Cake with Chocolate Cream Frosting
Ingredients:
8 ounces (2 sticks) unsalted butter, softened
2 1⁄4 cups granulated sugar
4 large eggs
1⁄4 cup sour cream
1 tablespoon vanilla extract
1⁄4 cup milk
1⁄4 cup buttermilk
3 cups cake flour
1 tablespoon baking powder
1 1⁄2 teaspoons kosher salt
Chocolate-Buttercream Frosting
12 ounces cream cheese, softened
12 tablespoons (11⁄2 sticks) unsalted butter, softened
1 1⁄2 cups semi-sweet chocolate chips
5 1⁄4 cups powdered sugar
1⁄4 cup plus 2 tablespoons cocoa powder
Method:
1. Preheat the oven to 350°F and generously spray two 9-inch cake pans with nonstick cooking spray.
2. Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Add the eggs, sour cream, and vanilla, beating until well combined. Add the milk and buttermilk to a small bowl and stir to combine. Set aside.
3. Add the flour, baking powder, and salt to a large bowl and stir to combine. With the mixer on low, first add half of the dry ingredients, then add half of the milk mixture, then add the remaining dry ingredients, and end with the remaining milk mixture, beating until well combined, about 1 minute.
4. Divide the batter between the prepared cake pans, spreading evenly. Bake for 35 to 40 minutes, until a toothpick comes out clean from the center of the cakes. Let cool for 30 minutes before removing the cakes from the pans and let cool completely before frosting.
5. To make the frosting, add the cream cheese and butter to the bowl of a stand mixer and beat until well combined. In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring until smooth. Slowly add the melted chocolate to the mixer bowl, beating until well combined. Slowly add the powdered sugar and cocoa powder, mixing until well combined.
6. Place one of the cooled cakes onto a cake stand. Spread some of the frosting over the top of the cake, then place the second cake on top. Add the remaining frosting to the top and spread over the top and sides of the cake. Serve the cake at room temperature or chill until ready to serve.
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