Yellow Butter Cake

Yellow Butter Cake with Chocolate Buttercream


  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/3 cups buttermilk
  • 2/3 cup sour cream


  • 2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 cup unsweetened special-dark cocoa powder
  • 1 tablespoon meringue powder
  • 1 tablespoon espresso powder
  • 1/2 teaspoon salt
  • 2-3 tablespoons cream or milk, if needed

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for several minutes until smooth.  Beat in the eggs, one at a time, then the vanilla, and scrape the bowl down.  In a separate bowl, combine the flour, salt, baking powder and baking soda.  Combine the buttermilk with the sour cream.  With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk/sour cream, starting and ending with the flour, just until moistened.

Divide the batter between the pans and bake for 25-28 minutes, until a toothpick comes out clean.  Set the pans on wire racks, cover them loosely with a clean kitchen towel and cool completely.

For the buttercream, beat the butter for 1 minute with the whisk attachment until smooth.  In a bowl, combine the powdered sugar, cocoa powder, meringue powder, espresso powder and salt.  With the mixer on low, add the dry ingredients by spoonfuls until combined.  Add the cream or milk, and whip on medium high speed for 5 minutes until very light and fluffy.  Frost the cooled cakes with the buttercream.

Recipe from Curly Girl Kitchen