Easy Yellow Cake with Buttercream Frosting

Directions

1. 1
   Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. 2
   Cake In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
3. 3
   In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
4. 4
   Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, dont overmix or try to stir them smooth.
5. 5
   Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
6. 6
   Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.
7. 7
   Buttercream Frosting To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectioners sugar, and beat on low speed for about 1 minute so you dont spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.
8. 8
   Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.
9. 9
   To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink. Cake will keep airtight at room temperature for up to 5 days (Im comfortable storing frosted cakes at room temp, if youre not store in the fridge).
10. 10
    Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze