Best 2 Yellow Cake With Swiss Buttercream Recipes

Indulge in the delectable symphony of flavors with our tantalizing Yellow Cake with Swiss Buttercream. Embark on a culinary journey as we unveil the secrets behind this classic combination, promising a moist and fluffy cake perfectly complemented by a rich and velvety buttercream. Discover the art of creating the perfect batter, ensuring a tender crumb and vibrant yellow hue. Learn the delicate balance of sugar and butter in the Swiss buttercream, resulting in a luscious and airy frosting that melts in your mouth. Along the way, uncover variations of this timeless treat, including the tangy Lemon Yellow Cake and the decadent Chocolate Yellow Cake. Whether you prefer a classic flavor profile or an adventurous twist, this article has something for every palate, guiding you through each step to achieve bakery-worthy results in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW CAKE WITH BUTTERCREAM FROSTING

Yellow Cake with Buttercream Frosting image

This is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. -Aria Thornton, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings

Number Of Ingredients 13

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
4 teaspoons vanilla extract
3 to 4 tablespoons heavy whipping cream

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.

Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

VANILLA BUTTER CAKE AND SWISS BUTTERCREAM

Vanilla Butter Cake and Swiss Buttercream image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla paste
8 egg yolks, room temperature
3 teaspoons baking flour
1 1/4 cups all-purpose flour
3/4 cup milk
Swiss Buttercream, recipe follows
24 egg whites
6 cups sugar
2 tablespoons vanilla bean paste
14 cups butter

Steps:

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.
Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.

Tips:

Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Sift the dry ingredients together before adding them to the batter. This will help to distribute the ingredients evenly and prevent lumps.
Do not overmix the batter. Overmixing can toughen the cake.
Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
Test the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This yellow cake with Swiss buttercream is a delicious and classic dessert that is perfect for any occasion. The cake is light and fluffy, with a moist crumb, and the Swiss buttercream is rich and creamy, with a smooth and velvety texture. This cake is sure to be a hit with everyone who tries it.