Yellow Cake with Dark Chocolate Frosting

Ingredients

Cake

1 box yellow cake mix (15.25 oz)

1 cup milk

1/4 cup melted butter

3 large eggs

1 extra egg yolk

1 half cup Greek yogurt (plain or vanilla)

1 teaspoon vanilla extract

Optional: 1 small box instant vanilla pudding mix (3.4 oz)

If using, add 2 tablespoons extra milk

Dark Chocolate Buttercream Frosting

1 cup unsalted butter, softened

4 cups powdered sugar

1 cup unsweetened dark cocoa powder

6 to 8 tablespoons milk or heavy cream

2 teaspoons vanilla extract

Pinch of salt

Directions

Make the Cake

Heat the oven to 350 F.

Grease and flour two 8 inch round cake pans. Line the bottoms with parchment circles if possible.

In a large mixing bowl combine the cake mix, milk, melted butter, eggs, extra yolk, Greek yogurt, vanilla, and optional dry pudding mix. If you add pudding mix, add the 2 tablespoons extra milk.

Beat with a hand mixer on medium speed for 2 minutes. Scrape the bowl as needed. You can also whisk vigorously by hand for 2 minutes.

Divide the batter evenly into the two prepared pans.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes. Remove from the pans and cool completely before frosting.

Make the Dark Chocolate Buttercream

Place the softened butter in a large bowl and beat on medium speed until smooth and creamy.

Add the cocoa powder and mix until fully combined.

Add the powdered sugar one cup at a time. Mix on low speed after each addition until incorporated.

Add 6 tablespoons milk or heavy cream, vanilla, and a pinch of salt.

Beat on medium high speed for about 1 minute until the frosting becomes fluffy.

If the frosting is too thick, add extra milk one tablespoon at a time.

If the frosting is too soft, add a little more powdered sugar.

Assemble the Cake

Make sure both cake layers are fully cooled.

Place the first cake layer on a serving plate.

Spread a generous layer of dark chocolate buttercream over the top.

Add the second cake layer.

Frost the top and sides of the cake with the remaining buttercream.

Chill for 20 minutes for cleaner slicing, or serve immediately for a softer texture.