Yellow Butter Cake with Easy Chocolate Buttercream

Name: Yellow Butter Cake with Easy Chocolate Buttercream
Yield: Serves 12
Ingredients: 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for pans; 1 1/2 cups all- purpose flour, plus more for pans; 3 cups cake flour (not self-rising), sifted; 2 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 1 1/2 teaspoons coarse salt; 2 1/4 cups sugar; 6 large eggs, room temperature; 2 cups buttermilk, room temperature; 2 teaspoons pure vanilla extract; Easy Chocolate Buttercream (page 432)

January 26, 2012

A simple butter cake is often referred to as yellow cake, but it’s not the butter that produces its distinctive color; most butter cakes also contain whole eggs, so the yolks contribute to the color (as well as the rich flavor). The creaming method is essential to many classic American layer cakes like this one, but here an electric mixer (fitted with the paddle attachment) is used, rather than a wooden spoon. Be sure to cream for the suggested amount of time to create the finest texture and a velvety crumb. Using a combination of flours is equally important; cake flour imparts tenderness and a delicate crumb, all-purpose flour lends structure.

Recipe notes

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