FLUFFY YELLOW LAYER CAKE
INGREDIENTS
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Cake
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2½ Cups (10 ounces) cake flour *
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1¼ Teaspoons baking powder
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¼ Teaspoon baking soda
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¾ Teaspoon salt
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1¾ Cups (12 1/4 ounces) granulated sugar
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10 Tablespoons unsalted butter , melted and cooled
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1 Cup buttermilk , room temperature * *
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3 Tablespoons vegetable oil
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2 Teaspoons vanilla extract
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3 Large eggs , separated, plus 3 large yolks, room temperature * * *
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Pinch cream of tartar
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Frosting
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20 Tablespoons (2 1/2 sticks) unsalted butter , softened
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1 Cup (4 ouncs) confectioners' sugar
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¾ Cup (2 1/4 ounces) cocoa powder
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Pinch salt
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¾ Cup light corn syrup
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8 Ounces milk chocolate , melted and cooled * * * *
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* The ultralight texture of this cake demands soft cake flour. If you use all-purpose flour the cake will be tougher, drier, and denser.
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* * It’s important to bring the buttermilk and eggs to room temperature before using them.
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* * * It’s important to bring the buttermilk and eggs to room temperature before using them.
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* * * * This frosting may be made with milk, semisweet, or bittersweet chocolate; we prefer a frosting made with milk chocolate for this recipe. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture.
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