Thread: Yellow layer cake

MAKES 2 9- INCH CAKE ROUNDS
½ c whole milk, room temp
4 lrg eggs, room temperature
2 tsp vanilla extract
1 ¾ c cake flour
1 ½ c sugar
2 tsp baking powder
3/4 tsp salt
16 tsp (2 sticks) unsalted butter, cut into 16 pieces and softened
1. Adjust oven rack to middle position and heat oven to 350 degrees. grease, line with parchment paper, grease parchment, and flour two 8 inch cake pans. Whisk milk, eggs and vanilla in large liquid measuring cup. whisk flour, sugar, baking powder, and salt in bowl of electric mixer until combined. With mixer on low speed, and butter, 1 pieces at a time, and beat until only pea-size pieces remain.
2. Pour in half of milk mixture and increase mixer speed to med high. Beat until light and fluffy, about 1 minute. Slowly add remaining milk mixture and beat until incorporation, about 30 seconds.
3. Using rubber spatula, give batter final stir. Scrape equal amounts of batter into prepared pans and smooth tops. Gently tap pans on counter to release any trapped air bubbles. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking.
4. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely at least 1 hour. Cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.

1 white layer cake
2 ½ c mini chocolate chips
1 ½ tsp mint extract
5 drops green food coloring
20 tbsp unsalted butter, cut into 20 pieces and softened
8 oz bittersweet chocolate, melted and cooled
1 tsp vanilla extract
1/8 tsp salt
2 c confectioners’ sugar
For the cake: adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour three 8 inch cake pans Prepare white layer cake batter according to direction, stirring 1 c chocolate chips, mint extract, and food coloring into batter until combined. Scrape equal amounts of batter into prepared pans and bake until tooth pick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto wire rack. Cool completely, at least 1 hour.
For the frosting: with electric mixer fitted with whisk attachment, beat butter, melted chocolate vanilla, and salt on med high speed until combined. Reduce speed to med—low, with machine running slowly add confectioners’ sugar mix until smooth, about 10 minutes. Increase speed to med high and beat until light and fluffy, 3 to 5 minutes.
To assemble: Place 1 cake round on serving platter. Spread ¾ c frosting over cake, then top with second cake round. Spread another ¾ c frosting over cake, then top with third cake round. Spread remaining frosting evenly over top and sides of cake. Press remaining chocolate chips onto sides of cake. Serve


you can use the above recipe, just omit the egg yolks.