Yellow Cake with Chocolate Buttercream

Ingredients

2 ½ cups All-purpose flour

1 ¼ cup granulated sugar

¾ cup salted butter, softened

2 Tablespoons vegetable oil

3 large eggs

1 cup whole milk

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon crema bouquet extract

2 teaspoons vanilla extract

Instructions

Pre-heat oven to 350 degrees.  Prepare two 8” cake pans by generously greasing bottoms and sides.  Add parchment round and parchment sides; grease round and sides. Set aside.

In medium mixing bowl, add flour, baking powder and salt; whisk together.  In large bowl, combine butter and beat until fluffy; gradually add sugar, beating well after each.  Add eggs, one at a time, beating well after each.  Add vanilla extract and beat well.  Alternating flour and milk, beginning and ending with flour, add to creamed sugar/butter mixture.

Divide evenly into prepared cake pans.  Bake for about 33  minutes, or until done.  Remove from oven.  Cool in pans for about 8 minutes.  Turn onto parchment covered rack and cool completely. 

Chocolate Buttercream:

1        and 1/3 cup salted butter, softened

2        8 Cups powdered sugar

3        2 teaspoons vanilla extract

4        – 8 Tablespoons heavy whipping cream

5        2/3 cup unsweetened cocoa

Add butter to stand mixer bowl.  Beat until fluffy, about 8 – 10 minutes.  Gradually add powdered sugar, beating well after each addition. Add heavy whipped cream & gradually add unsweetened cocoa powder & beat until combined.  Add vanilla extract and beat until combined.