vanillaHeat oven to 350°F. Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.
The classic choice of frosting to pair with a yellowcake is chocolatebuttercream. Still continuing my series of classic from-scratch cake recipes, today's recipe is for buttercake, also known as yellowcake in the world of box mixes
Other cakes get their flavor from different ingredients, such as spices, applesauce, carrots, chocolate and more, but yellowcake has to hold its own relying on achieving great taste with just butter, eggs and vanilla
I figured I could take all the frosting off and re-frost it with another batch of buttercream. This is the first major holiday when a chocolatecakewithchocolate frosting wasn’t on the menu, but we/I still wanted a little chocolate
Sweet Sensations | Take a walk with me on the sweet side of life
YellowCakeCupcakeswithChocolateButtercream for Two are perfect for those times when you need just a little something sweet, and the batch doubles beautifully if you’re having a small dinner party for four
Browned Butter Carrot Cakewith Salted Caramel Cream Cheese Buttercreamprintablerecipecake. Last Thanksgiving, I made a four-layer pumpkin cakewith lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkin with lots of grated carrots and applesauce, which, along withbuttermilk and brown sugar, gave the cake such a moist, dense richness
It is just a simple, elegant, one layer cakewith rich butter and white chocolate icing. In a bowl, beat the butter and icing sugar together and then stir in the white chocolate, mixing until well combined
The frosting is a smooth, luscious chocolatebuttercream made with real milk chocolate. A deliciously moist, and fragrant spiced banana chocolate chip cake, surrounded with a rich chocolate frosting made with real milk chocolate