Yellow Cake with Chocolate Frosting (Print Version)

# Ingredients:

→ Cake

01 - 2 and 1/2 cups (285g) cake flour (spooned & leveled)
02 - 2 and 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
06 - 1 and 3/4 cups (350g) granulated sugar
07 - 4 large egg yolks, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 cup (240ml) buttermilk, at room temperature
10 - 2 large egg whites, room temperature
11 - 1/8 teaspoon cream of tartar

→ Chocolate Buttercream

12 - 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
13 - 3 and 1/2 cups (420g) confectioners' sugar
14 - 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
15 - 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
16 - 1/4 teaspoon salt
17 - 1 teaspoon pure vanilla extract
18 - Sprinkles for decoration (optional)

# Instructions:

01 - Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Nonstick spray is recommended for greasing.
02 - In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
03 - Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes until extra creamy. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
04 - Turn the mixer to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully incorporate before adding the next. Beat in the vanilla extract until combined.
05 - Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add another 1/3 of dry ingredients and the remaining buttermilk, beating on low until combined. Add the remaining dry ingredients and beat on low until fully combined. The batter will be very thick - you may need to whisk by hand to ensure no lumps remain.
06 - Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes.
07 - Slowly and gently fold the whipped egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
08 - Pour/spoon batter evenly into the prepared cake pans. Bake for 27-31 minutes or until a toothpick inserted in the center comes out clean. After about 18 minutes, tent the cakes with aluminum foil to prevent over-browning. The tops may look slightly spongey due to the whipped egg whites - that's normal.
09 - Allow cakes to cool completely in the pans set on a wire rack before frosting and assembling.
10 - With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add more sugar/cocoa if too thin or more cream if too thick. Taste and add another pinch of salt if desired.
11 - If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes.
12 - Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the 2nd layer. If desired, apply a thin crumb coat all over the cake and refrigerate for 15 minutes before adding the rest of the frosting. Spread remaining frosting all over the top and sides. Garnish with sprinkles if desired.
13 - For neater slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

# Notes:

01 - Cake flour is essential for this recipe - do not substitute with all-purpose flour.
02 - Room temperature ingredients are crucial for proper mixing and texture.
03 - The cream of tartar helps stabilize the whipped egg whites, which gives the cake its light texture.

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