Yellow Ŀayer Cake with Vanilla Frosting

By maredan

Ingredients

• Cake
• 3 cup(s) sifted all-purpose flour, plus more for dusting
• 1 tablespoon(s) baking powder
• 3/4 teaspoon(s) salt
• 1 cup(s) milk, at room temperature
• 2 teaspoon(s) pure vanilla extract
• 1 1/2 stick(s) unsalted butter, softened
• 2 cup(s) granulated sugar
• 4 large eggs, at room temperature
• Frosting
• 1/2 pound(s) unsalted butter, softened
• 1 large egg yolk (optional)
• 1 pound(s) confectioners' sugar
• 1/4 cup(s) heavy cream
• 2 tablespoon(s) heavy cream
• 1 teaspoon(s) pure vanilla extract
• 1 pinch(s) salt

Preparation

Step 1

Directions

Make the Cake: Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright, and cool completely.
Make the Frosting: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla, and salt, then beat at medium-high speed until fluffy, 3 minutes longer.
Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.