Easy Yellow Cake with Buttercream Frosting

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).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.