The ultimate birthday cake.

yellowcakewithchocolatebuttercream

Doesn’t this just scream happy birthday?!

HAPPY BIRTHDAY!!!

Is it your birthday?  It’s definitely not mine.  But, it is my sister-in-laws, who’s basically like my real sister, best friend, business partner, and mommy mentor all in one cute little tiny package.  So.

HAPPY BIRTHDAY STAC!!!

I made you cake.

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From a box.

YES, from a box! Because there’s nobody in this world who loves cake from a box more than you.

Except maybe me.  Shhh, don’t tell.

I did however doctor it up a bit, and of course made my own chocolate buttercream frosting, nom nom nom.

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It’s double layered.  It’s light and fluffy.  It’s divine.

The cake part of the recipe is inspired by my chocolate cupcakes. My favorite chocolate cake eva.

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So if you’re in a bind, and you need a quick and easy best ever stuff in your face birthday or any day cake, make this.

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Yellow Cake w/ Chocolate Buttercream

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Description

The perfect birthday cake with delicious yellow cake and fluffy chocolate buttercream frosting.

Ingredients

Scale
  • 1 box yellow cake mix, (I used Betty Crocker)
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup mayonnaise
  • 3 eggs
  • 1 cup water
  • Sprinkles

For the chocolate buttercream

  • 1 cup unsweetened cocoa
  • 3 sticks unsalted butter, at room temperature
  • 5 cups powdered sugar
  • Β½ cup milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven according to box directions. Grease two, round 8-inch cake pans with baking spray and set aside. In a large bowl pour the cake mix, butter, mayonnaise, eggs, and water, and using a hand mixer blend until well combined.Β Bake according to the box.
  2. Once baked, let cakes cool for 10 minutes in the pan, then carefully turn out on a cooling rack to cool completely. Meanwhile, make the buttercream frosting.
  3. Once cakes are cooled, spread a generous layer of frosting on the flat side of one of the cakes. Place the other cake on top, making sure both flat sides are touching each other (with frosting in between). Frost the rest of the cake until fully covered and top with rainbow sprinkles! This cake is even better the next day!

For the chocolate buttercream

  1. Add cocoa to a large bowl. Whisk to remove any lumps. Cream together butter and cocoa powder until well combined.
  2. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. Each time after adding a little sugar and milk, beat on high for about 1 minute. Repeat this process until all the sugar and milk has been added. Add vanilla extract and blend.
  3. If the buttercream seems too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet, add more powdered sugar, a tablespoon at a time until it reaches the right consistency.

Notes

Adapted from My Chocolate Cupcakes

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Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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And you be proud of yo box skiiiiiills!