Yellow cake with chocolate buttercream frosting

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture and is dairy-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while being a natural sweetener.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Preheat the oven to 350°F (180°C) convection if available.

Grease two 8-inch (20 cm) round cake pans and line with parchment paper.

In a mixing bowl, whip 3.25 cups of salted butter until fluffy.

Add 1.5 cups of granulated sugar and cream together until lighter in color.

Beat in the first two eggs one at a time, then separate the last two eggs and add only the yolks to the mixture.

Mix in 1.5 cups of buttermilk and a splash of vanilla extract.

In a separate bowl, combine 2.5 cups of cake flour, 0.5 teaspoons of baking soda, 2-3 teaspoons of baking powder, and 2-3 grams of salt.

Gradually add the dry ingredients to the wet mixture, mixing until smooth.

Divide the batter evenly between the prepared pans.

Bake in the preheated oven for about 30 minutes, or until a skewer comes out clean.

Let the cakes cool in the pans before transferring them to wire racks.

For the frosting, whip 2 sticks (1 cup or 230 grams) of softened butter until fluffy.

Gradually add 2.5 cups of powdered sugar and mix until smooth.

Add 50-100 grams of cocoa powder to the frosting and mix until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens