Yellow Butter Cake Recipe

Name: Yellow Butter Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Yellow Cake Mix; 1 cup (2 sticks) unsalted butter; Eggs; Cream Cheese; 1 cup powdered sugar; Vanilla Extract; Chocolate Icing; White Chocolate; 2 tablespoons all-purpose flour; 1/4 cup milk; 1 cup (2 sticks) unsalted butter; 1 teaspoon vanilla extract

Indulge in this irresistible Yellow Butter Cake, a family favorite recipe passed down through generations! This easy-to-follow recipe creates a moist and tender cake base, perfectly complemented by a luscious, creamy white chocolate icing. The combination of buttery cake and rich icing is guaranteed to impress your family and friends. Make it for a special occasion or an everyday treat – it's always a crowd-pleaser!

Prep Time 20 mins

Cook Time 60 mins

Calories 757.3 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yellow Butter Cake

Yellow Cake Mix
1 cup (2 sticks) unsalted butter
Eggs
Cream Cheese
1 cup powdered sugar
Vanilla Extract
Chocolate Icing
White Chocolate
2 tablespoons all-purpose flour
1/4 cup milk
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract

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How to Make Yellow Butter Cake

Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) melted unsalted butter, and 1 large egg. Mix until just combined.
Pat the batter evenly into the prepared 13x9 inch pan.
In a separate bowl, beat 8 ounces cream cheese until light and fluffy.
Add 2 large eggs to the cream cheese and mix well.
Gradually add 1 cup powdered sugar, beating until smooth and creamy.
Pour the cream cheese mixture evenly over the cake batter in the pan.
Bake for 30-45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
**For the White Chocolate Icing:** Melt 12 ounces white chocolate chips in a double boiler or microwave-safe bowl in 30 second intervals, stirring until smooth.
Whisk in 2 tablespoons all-purpose flour until combined.
Gradually add 1/4 cup milk, whisking constantly until smooth and thickened.
Cook over medium heat, stirring constantly, until the icing reaches the consistency of thick pudding.
Remove from heat and let cool completely.
In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 teaspoon vanilla extract until light and fluffy.
Gradually add the cooled white chocolate mixture to the butter mixture, beating until smooth and creamy.
Frost the cooled cake with the white chocolate icing.