Moist Yellow Cake with Frosting

Moist Yellow Cake with Frosting 

Ingredients :

• For the Yellow Cake:

• All-purpose flour – 2 ½ cups (312g)
• Baking powder – 2 ½ tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Unsalted butter – 1 cup (226g), softened
• Granulated sugar – 1 ¾ cups (350g)
• Whole eggs – 4 large
• Egg yolks – 2 large
• Whole milk – 1 cup (240ml), room temperature
• Vanilla extract – 1 tbsp

• For the Classic Buttercream Frosting:

• Unsalted butter – 1 ½ cups (340g), softened
• Powdered sugar – 5 cups (600g), sifted
• Heavy cream or milk – 4–6 tbsp (as needed)
• Vanilla extract – 2 tsp
• Pinch of salt

Instructions

Preheat oven to 175°C (350°F). Grease and line two 8-inch pans (you’ll slice each in half to make 4 layers). You can also use four pans for thinner layers.

In a medium bowl, sift together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter and sugar until light and creamy. Add eggs and yolks one at a time, mixing well. Stir in vanilla.

Add dry ingredients alternately with milk, starting and ending with dry ingredients. Mix just until smooth.

Divide evenly into the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pans, then transfer to a wire rack.

Once completely cooled, slice each cake horizontally to make 4 even layers.

Beat butter until fluffy. Add powdered sugar in batches, mixing on low at first, then beating until smooth. Add vanilla, salt, and cream one tablespoon at a time until the desired consistency is reached.

Place the first cake layer on your board. Spread frosting evenly. Repeat with all layers. Apply a thin crumb coat around the entire cake, chill briefly, then apply a smooth final coat.

Decorate with sprinkles, crushed nuts, or fruit if desired.