Yellow Cake with Chocolate Buttercream Frosting

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 2/3 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 3 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 cup buttermilk
• 1 batch chocolate buttercream frosting

Directions

1. Heat the oven to 350 degrees. Butter 2 9-inch round cake pans, add parchment to the bottoms, and butter the parchment too. Dust the pans lightly with flour, tap out the extra, and set them aside.
2. Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda and salt, then whisk for 20 seconds and put the bowl aside.
3. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the granulated sugar until the mixture looks light and fluffy. If your paddle does not scrape the bowl as it mixes, pause from time to time during the whole mixing process and scrape the sides and bottom. Beat in the vegetable oil, then add the eggs one at a time. Mix in the egg yolks, followed by the vanilla.
4. Add 1/3 of the flour mixture and mix only until it disappears into the batter. Pour in 1/2 of the buttermilk and mix until incorporated. Do that same flour-and-buttermilk sequence once more, then add the remaining 1/3 of the flour mixture and mix just to combine. Use a rubber spatula to scrape the sides and bottom of the bowl.
5. Split the batter between the prepared pans. Bake at 350 degrees for 25 – 29 minutes, until a toothpick poked into the center comes out clean. Let the cakes cool in the pans for several minutes, loosen the edges with a knife, and turn them out onto wire racks to cool. Once they are about halfway cool, wrap them in plastic wrap until they finish cooling. Frost with chocolate buttercream when the cakes are completely cool.