Yellow Butter Cake

Yellow Butter Cake

Ingredients:

• 3 cups (300 grams) of sifted cake flour
• 3 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup (170 grams) of unsalted butter, at room temperature
• 1 1/3 cups (265 grams) of granulated white sugar
• 6 large egg yolks (110 grams)
• 1 cup (240 ml) of milk (full-fat or reduced-fat)
• 2 teaspoons of pure vanilla extract
  Chocolate Frosting:
• 6 ounces (170 grams) of unsweetened chocolate, coarsely chopped
• 1 cup (226 grams) of unsalted butter, at room temperature
• 2 cups (240 grams) of confectioners (powdered or icing) sugar, sifted
• 1 teaspoon of pure vanilla extract

Directions:

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, sift together the cake flour, baking powder, and salt.
3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
   Chocolate Frosting:
9. Melt the unsweetened chocolate in a heatproof bowl set over a pot of simmering water. Let it cool slightly.
10. In a large mixing bowl, beat the butter until smooth. Gradually add in the powdered sugar and beat until light and fluffy.
11. Stir in the melted chocolate and vanilla extract until well combined.
12. Use the frosting to fill and frost the cooled yellow butter cake. Enjoy!
    Tips:

• For a lighter texture, make sure all ingredients are at room temperature before mixing.
• Feel free to customize the cake by adding your favorite fillings or toppings.
• Store any leftovers in an airtight container at room temperature or refrigerated for up to 3 days.
  Prep time: 45 minutes
  Calories: 320 per serving