Classic Yellow Cake with Chocolate Buttercream

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So, John loves yellow cake and I’ve been promising him I would make him one. So, the secret to getting yellow cake to taste like the boxed kind is butter extract. The cake itself was great, but really sweet. As to texture, I think the best yellow cake I’ve ever made is the one I blogged from melskitchencafe.com a few years back. I would probably just use that one as a basis and then add the butter extract. However, this is totally worth making. I’m sure John would give it a 9.
Classic Yellow Cake with Chocolate Buttercream

For the Cake
  • 2 sticks unsalted butter, room temperature
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 2 cups granulated sugar I used 1 1/2 cups
  • 5 whole eggs, room temperature
  • 2 eggs yolks, room temperature
  • 3 cups, plus 3 tablespoons cake flour This was a total of 396 grams (1/3 cup cornstarch, the flour to 396 grams)
  • 2 teaspoons baking powder
  • 1 cup sour cream, room temperature
  • 1 teaspoon clear vanilla extract I doubled this
  • 1 teaspoon butter extract
For the Chocolate Frosting
  • 2 cups unsalted butter, room temperature
  • 5 cups powdered sugar, measured and then sifted I cut this down to 3 cups
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 8 oz. good quality semi-sweet or dark chocolate, chopped, melted and cooled
  • 1/4 cup heavy whipping cream I doubled this


https://cakebycourtney.com/classic-yellow-cake/

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