Rich And Tender Yellow Layer Cake With Buttercream Frosting

Ingredients

1⁄2 cup whole milk, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
1-3⁄4 cups (7 ounces) cake flour
1-1⁄2 cups (10-1⁄2 ounces) sugar
2 teaspoons baking powder
3⁄4 teaspoon salt
16 tablespoons unsalted butter, cut into 16 pieces and softened
1 recipe frosting

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk milk, eggs, and vanilla together in small bowl.
Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
Add all but 1⁄2 cup milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining 1⁄2 cup milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.
Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake cake until toothpick inserted in centers comes out with few crumbs attached, 20 to 25 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely, about 2 hours, before frosting. (Cooled cakes can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)
TO ASSEMBLE THE CAKE: Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Place about 1-1⁄2 cups frosting in center of cake layer and, using large spatula, spread in even layer right to edge of cake. Place second cake layer on top, making sure layers are aligned, then frost top in same manner as first layer, this time spreading frosting until slightly over edge. Gather more frosting on tip of spatula and gently spread icing onto side of cake. Smooth frosting by gently running edge of spatula around cake and leveling ridge that forms around top edge, or create billows by pressing back of spoon into frosting and twirling spoon as you lift away. Carefully pull out pieces of parchment from beneath cake before serving. (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.)

Rich And Tender Yellow Layer Cake With Buttercream Frosting

Ingredients

Instructions

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