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Traditional Yellow Cake With Chocolate Buttercream Frosting

Traditional Yellow Cake With Chocolate Buttercream Frosting

There's something reminiscent of a freshly baked cake. It usually signifies a birthday, a celebration, or a party of some sort. I, however, sometimes feel that by the end of a hectic week, the weekend is the perfect time to bake that perfect cake. My best tip for creating a fluffy, delicious yellow cake? Follow the recipe method for the eggs and use the right ingredients.
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Prep Time 15 mins
Cook Time 30 mins
Servings 8 people

Ingredients
  

Cake

  • 3 eggs
  • ¾ cup butter (softened)
  • cup granulated sugar
  • 2 tsp vanilla extract
  • cups Bisquick
  • 1 tsp baking soda
  • ¾ cup buttermilk

Chocolate Buttercream Frosting

  • 1 cup butter (softened)
  • 2 tsp vanilla extract
  • 4 cups confectioners' sugar
  • ¾ cup cocoa powder
  • 1-2 tbsp milk

Instructions
 

  • Preheat the oven to 350°F and grease two nine-inch cake pans. Line the bottom of each one with parchment paper.
  • Divide the egg yolks from the whites of each egg. Place the egg whites in a mixing bowl and set the yolks aside in a separate small bowl. Beat the egg whites with an electric hand mixer until they form a peak. Set aside.
  • In a large bowl, combine three-quarters of a cup of softened butter and one and one-half cups of granulated sugar. Mix until creamy and smooth. Add the egg yolks and two teaspoons of vanilla extract. Beat for two minutes.
  • In another mixing bowl, sift together two and one-half cups of Bisquick and one teaspoon of baking soda. Add half of the dry mix to the creamed butter. Mix until incorporated. Add half of the buttermilk; continue mixing and repeat until the remaining dry ingredients and buttermilk are well combined without overmixing.
  • Gently fold in the egg whites with a spatula.
  • Divide the batter evenly between the pans.
  • Bake for thirty minutes or until the middle of the cake has set.
  • Allow the cakes to cool before turning them out onto a wire rack.
  • To prepare the frosting while the cakes cool. In a large bowl, using an electric mixer, beat one cup of softened butter and two teaspoons of vanilla extract together until creamy and smooth.
  • In a separate bowl, sift together four cups of confectioners’ sugar and three-quarters of a cup of cocoa powder.
  • Alternately add the dry ingredients to the creamed butter with the electric mixer. Add the milk if needed to acquire the desired consistency.
  • Once the cakes have completely cooled, frost and assemble as you would like.
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