classic yellow celebration cake with milk chocolate buttercream
Sometimes, you just can't beat a classic.
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk, at room temperature
- rainbow sprinkles for garnish
milk chocolate buttercream
- 1 stick butter, softened
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 2/3 cup cocoa powder
- 1/4-1/3 cup heavy cream, as needed
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporate, then beat in the egg yolks. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter, vanilla, powdered sugar, and cocoa powder on low speed until combined. Add in 1/4 cup of heavy cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in cream 1 tablespoon at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with lots of rainbow sprinkles.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.