Yellow Cake with Rich Chocolate Buttercream

Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8-inch cake pans with nonstick cooking spray with flour. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray with flour. (To measure the parchment paper, just trace the bottom of the pan.)

In a medium bowl or large liquid measuring cup, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, sugar, baking soda, and salt. Beat on low speed for 30 seconds to combine. Add the soft butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.

Transfer the batter to the prepared pans and bake for 30 to 40 minutes, or until a cake tester comes out clean. Cool in the pans on a rack for 15 minutes, then unmold onto rack to finish cooling right side up (keep the parchment paper underneath the cake layers so they don't stick to the rack). When cake layers are completely cool, use a serrated knife to trim off the domed tops, if necessary; this will ensure the cake is level. Place one cake layer on a serving plate, cut side down. Using an offset spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, cut side down, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep nicely for 2 to 3 days stored in a cake dome at room temperature.

Note: If you’d like to make your own buttermilk, check out the easy method <a href="https://www.onceuponachef.com/how-to/how-to-make-buttermilk.html" target="_blank" rel="noopener">here</a>.

Note: The recipe can also make 24 cupcakes (bake for 20 to 23 minutes) or a 9 x 13-inch sheet cake (bake for 30 to 35 minutes).

Note: Nutritional information includes the chocolate buttercream frosting.

Freezer-Friendly Instructions: The cake can be frozen, without frosting, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.