Yellow Butter Cake Recipe

Yellow Butter Cake: Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable/flour spray) two 9 x 2 inch (23 x 5 cm) cake pans.

In a bowl, sift or whisk the flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, re-invert cakes so that tops are right side up. Cool completely before frosting.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1-2 minutes). Add the sugar and beat until it is light and fluffy (about 2-3 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 minutes).

Assemble: Place one cake layer on your serving plate and spread with about 1 cup (240 ml) of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting.

Makes one - 9 inch (23 cm) layer cake.