Best Birthday Cake

By vealam

Ingredients

• FOR THE YELLOW CAKE:
• 2 1/3 cups (10.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons (6 ounces) unsalted butter, at cool room temperature
• 1 3/4 cups (12.3 ounces) granulated sugar
• 2 large eggs, at room temperature and separated
• 2 teaspoons vanilla extract
• 1 cup whole milk
• FOR THE MILK CHOCOLATE BUTTERCREAM:
• 6 ounces milk chocolate, melted and cooled
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups confectioners' sugar, sifted
• 1/4 teaspoon fine salt

Details

Servings 8
Preparation time 20mins
Cooking time 120mins
Adapted from handletheheat.com

Preparation

Step 1

For the cake:
Preheat the oven to 350°F. Butter and flour two 8-inch cake pans. In a medium bowl combine the flour, baking powder, and salt.

In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Add two egg yolks and the vanilla and beat on medium-high speed until combined.

With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.

In a separate clean bowl with an electric mixer fitted with a whisk attachment, beat the 2 egg whites until they hold soft peaks, about 3 minutes. Gently fold into the cake batter.

Divide the batter evenly among the prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.

For the buttercream:
In a large bowl with an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the confectioners' sugar. Increase speed to medium and beat until smooth and creamy.

On low speed, add the melted cooled chocolate and mix until just combined. Don't whip! Fill and spread immediately on the frozen cake. Serve or let stand covered at room temperature for up to 8 hours.