INGREDIENTS
- For the yellow cake:
- Nonstick vegetable oil spray
- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 6 large egg yolks, room temperature
- For the chocolate frosting:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/8 teaspoon kosher salt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Sprinkles (for serving; optional)
- Special Equipment
- 2 (9″) round cake pans
PREPARATION
- Make the cake:
- Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
- Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
- Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
- Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30–35 minutes.
- Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
source : https://www.epicurious.com/
