Easy Yellow Cake with Buttercream Frosting

Name: Easy Yellow Cake with Buttercream Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

9 steps

Prep:10minCook:30min

Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge).

Updated at: Thu, 17 Aug 2023 03:52:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories356.6 kcal (18%)

Total Fat16.9 g (24%)

Carbs49.4 g (19%)

Sugars38.1 g (42%)

Protein2.8 g (6%)

Sodium225.5 mg (11%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Cake

1 cupall purpose flour

¾ cupgranulated sugar

2 teaspoonsbaking powder

¼ teaspoonsalt

lite is okay, plain Greek yogurt may be substituted

3 tablespoonscanola oil

or vegetable

2 teaspoonsPure Vanilla Extract

Buttercream Frosting

½ cupunsalted butter

softened

2 teaspoonsPure Vanilla Extract

salt

optional and to taste, helps offset the sweetness

1 ½ cupsconfectioners’ sugar

I use

2 dropsRed Food Coloring

or as necessary to achieve desired color

Instructions

Step 1

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

Make the cake

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Make the Buttercream Frosting

Step 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.

Step 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.

Step 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.