Easy Yellow Cake with Buttercream Frosting

Easy Yellow Cake with Buttercream Frosting

from averiecooks.com
130 min
9 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
  • 2 to 4+ drops McCormick Red Food Coloring, or as necessary to achieve desired color

Directions

  1. 1

    Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

  2. 2

    In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.

  3. 3

    In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.

  4. 4

    Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.

  5. 5

    Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

  6. 6

    Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.

  7. 7

    To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectioners’ sugar, and beat on low speed for about 1 minute so you don’t spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.

  8. 8

    Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.

  9. 9

    To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink.