Moist Butter Cake with Chocolate Frosting

Moist Butter Cake with Chocolate Frosting

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Every now and then, I get a hankering for a Moist Butter Cake with Chocolate Frosting. Here’s one you can make homemade from scratch. And homemade is always better!

Serving Moist Butter Cake

What makes this cake so delicious? Butter. And buttermilk. And did I mention butter? Yeah, this cake is loaded with it. In the cake batter and in the wonderfully, rich chocolate frosting.

 

Ingredients for Moist Butter Cake with Chocolate Frosting

  • butter, softened
  • vegetable oil
  • granulated sugar
  • egg yolks (farm fresh, if possible)
  • vanilla extract
  • cake flour
  • baking powder
  • salt
  • buttermilk

Chocolate Frosting

  • semi-sweet chocolate (melted)
  • butter
  • vanilla extract
  • baking cocoa
  • powdered sugar
  • buttermilk

 

A Note about Eggs

So, how do you get that nice dark yellow color in the cake? Use farm fresh eggs for best results. They have lovely dark yellow yolks–or at least that is the case for the ones I’ve used. According to a recent Google search, it is due to what the hen eats. Some farmers may even add marigold petals to boost the orange-yellow color. Wow, I learned something today!

If you don’t have access to farm fresh eggs, you could add a smidge of yellow food coloring. Not too much, though, or your cake might look artificially colored. And you don’t want that.

 

Instructions for this Recipe

Preparing Pans for Baking

Preheat oven to 350 degrees. Line 2 – 9″ round cake pans with waxed paper. Spray with cooking spray. Gather all your ingredients so that you have everything close at hand on the counter or table. 

In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 5-7 minutes.

Separate the egg yolks from the egg whites and beat the yolks into the batter one at a time. Stir in the vanilla extract.

Separating the Eggs for Angel Food Cake

I like to use separate bowls when separating the egg whites from the yolks. Save the egg whites to make an Angel Food Cake or add them to an omelette. 

In a small bowl, sift together the cake flour, baking powder, and salt. Add to egg mixture alternately with buttermilk, mixing just until blended.

Pour the batter into the prepared cake pans. Bake in preheated oven for 20-25 minutes, or when toothpick test comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.

 

Preparing the Chocolate Frosting

To make the frosting, in a large mixing bowl, cream together the melted chocolate and softened butter until smooth and creamy.

Add vanilla extract, cocoa powder, and powdered sugar.

Slowly add buttermilk and whip together until frosting is light and fluffy.

Frosted Moist Butter Cake

This will make enough to frost a two-layer cake. This Moist Butter Cake with Chocolate Frosting is even better the second day. Store in an airtight cake container. It will keep for several days. Serve with a large glass of milk or with a bowl of peaches.

See more Cake Recipes Here. Browse Desserts Here. 

Recipe for Moist Butter Cake with Chocolate Frosting

Moist Butter Cake with Chocolate Frosting

Every now and then, I get a hankering for a moist buttery cake. Here's one you can make from scratch!
5 from 4 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Butter, Cakes, Chocolate, Layer Cakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12

Equipment

KitchenAid Mixer
9" Cake Pans
Cooling Rack
Glass Cake Stand

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 6 large egg yolks farm fresh eggs work best for yellow coloring
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk

Chocolate Frosting:

  • 4 oz. semi-sweet chocolate melted
  • 1/2 cup butter room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup baking cocoa
  • 3 cups powdered sugar
  • 1/3 cup buttermilk

Instructions

  • Preheat oven to 350 degrees. Line 2 - 9" round cake pans with waxed paper. Spray with cooking spray. Gather your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 5-7 minutes.
  • Separate the egg yolks from the egg whites. Beat the eggs yolks into the batter, one at a time. Stir in vanilla extract.
  • In a small bowl, sift together the cake flour, baking powder, and salt.
  • Add flour to egg mixture alternately with buttermilk, mixing just until blended.
  • Pour into prepared cake pans. Bake in preheated oven for 20-25 minutes, or when toothpick test comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.

Preparing the Chocolate Frosting

  • To make frosting, in a large mixing bowl, cream together the melted chocolate and softened butter until smooth and creamy.
  • Add vanilla extract, cocoa powder, and powdered sugar.
  • Slowly add buttermilk and whip together until frosting is light and fluffy.
  • Makes enough to frost a two-layer cake.

Notes

*Unless otherwise stated, all recipes on this site use salted butter.
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