Yellow Cake With American Buttercream
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Butter (at room temperature)3 cups
Cake Flour1 pinch
Salt1 tsp
Baking Powder1.75 cups
Granulated Sugar2 tsps
Vanilla Extract2
Eggs1.25 cups
Whole Milk1 cup
MilkDirections:
1
Watch how to make this recipe
2
Special equipment: Two 8-inch round cake pans For the cake: Preheat the oven to 350 degrees F
3
Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper
4
Sift together the flour, salt and baking powder, then set aside
5
In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy
6
Add the vanilla and eggs, and beat until thoroughly mixed
7
Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition
8
Continue beating for 1 minute
9
Spread the batter evenly into the prepared pans
10
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes
11
Cool the cakes in the pans on a wire rack for 10 minutes
12
Remove the cakes from the pans and cool completely on the wire rack
13
For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt
14
A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed
15
Frost the top of one cake and place the second cake on top
16
Then spread the frosting over the top and sides of the cake
17
Serve at room temperature