I have proven that this is really the best yellow butter cake. So BEST that even the possibly overwhelming chocolate buttercream could do nothing to hide this fact. Both the cake and the buttercream are equally complementing each other.
Ingredients (9-inch 3-layer cake):Yellow Butter Cake 4 cups cake flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 sticks unsalted butter, room temperature 2 cups sugar 2 teaspoons vanilla extract 4 large eggs, room temerature 2 cups buttermilk Dark Chocolate Buttercream 2 sticks unsalted butter, soften 1 cup dark chocolate, melted and cooled slightly 1 1/2 cups confectioner’s sugar 1 tablespoon heavy cream
Preheat oven to 350F. Grease three 8-inch cake pans and set aside.
In a large bowl, sift the flour, baking powder, baking soda and salt.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in vanilla, then eggs, one at a time, until blended.
Reduce the speed to low and beat in buttermilk, until just combined.
Add flour mixture in three batches, mixing until each addition is just Incorporated.
Pour the mixture into the prepared cake pans and spread evenly.
Bake for 25 to 30 minutes or until wooden pick inserted in cake comes out clean. Cool in pans on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To prepare buttercream, beat butter on high until fluffy. Add melted chocolate and sugar and beat until incorporated.
Add cream and beat until you get to the right consistency.
To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup of the chocolate buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup of the buttercream. Place the final cake layer on top. Smear the remaining buttercream on the top and sides of the cake.
To decorate, use an offset spatula to gently smear vertical lines from the bottom against the sides of the cake. Garnish with some raspberries.