Yellow cake 🍰💛 Soft, buttery, extra moist, and topped with rich chocolate buttercream. A classic for a reason! Find the recipe on my website sallysbakingaddiction.com Ingredient: -2 and 1/2 cups (285g) cake flour (spooned & leveled) -2 and 1/2 teaspoons baking powder -1/4 teaspoon baking soda -1/2 teaspoon salt -3/4 cup (170g) unsalted butter, softened to room temperature -1 and 3/4 cups (350g) granulated sugar -1/3 cup (75g/80ml) vegetable oil -4 large egg yolks, at room temperature -1 Tablespoon pure vanilla extract -1 cup (240g/ml) buttermilk, at room temperature -2 large egg whites, at room temperature -1/8 teaspoon cream of tartar Chocolate Buttercream -1 and 1/2 cups (339g) unsalted butter, softened to room temperature -4 cups (480g) confectioners’ sugar -3/4 cup + 2 Tablespoons (76g) unsweetened cocoa powder (natural or Dutch-process) -4–6 Tablespoons (60–90g/ml) heavy cream (or half-and-half or milk), at room temperature -1 and 1/4 teaspoons pure vanilla extract -1/4 teaspoon salt 1) Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper. 2) In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside. 3) In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the oil and beat for 1 minute until combined. Beat in the egg yolks until incorporated, then beat in the vanilla extract. 4) Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter will be very thick. Set aside. 5) In another large bowl 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, medium-stiff peaks form, about 3 minutes. 6) Fold the whipped egg whites into the cake batter. Work slowly and gently, as you don’t want to deflate the egg whites. Pour/spoon the batter evenly into the prepared pans. 7) Bake for 27–31 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pans for 1 hour, then remove and cool completely before frosting. 8) Make the frosting: In a large bowl 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, 4 Tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. 9) Assemble and frost: Level the tops of the cakes if needed. Place one cake layer on a serving plate and spread 3/4–1 cup (180–240g) of frosting on top. Add the second cake layer, then spread a thin crumb coat over the top and sides. Refrigerate for 20 minutes, then frost with the remaining buttercream. Decorate with sprinkles, if desired. — @sallysbakingのTikTok