Corn Cake

• Cornmeal cake
• 2 cups (256g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar
• 1 1/4 cups (150g) cornmeal, preferably finely ground
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, cold, cubed
• 2 cups well-shaken buttermilk
• 3/4 cup canola oil
• 2 large eggs
• 2 large egg yolks
• 3/4 teaspoon vanilla extract
• Vanilla buttercream
• 1 pound confectioners' sugar
• 1/2 pound (2 sticks) unsalted butter, at a cool room temperature, chopped
• 1 1/2 teaspoons kosher salt
• 2 teaspoons pure vanilla extract
• 1/2 cup heavy cream

1. Make the cake layers: Preheat the oven to 350u0b0F. Grease two 9-inch cake pans. Line the bottoms with circles of parchment. Grease the parchment. (You can use soft butter or baking spray.)
2. Combine the flour, sugar, cornmeal, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for a moment, then add the butter and increase the speed to medium-low. Let that go until the butter is completely incorporated. Meanwhile, combine the rest of the ingredients in another bowl and whisk with a fork until smooth.
3. With the mixer on low, slowly pour in the wet ingredients. Stop part-way through to scrape down the bowl and paddle attachment, to make sure the dry ingredients aren't clumping. Mix until the batter is completely cohesive and smooth.
4. Evenly divide the batter between the prepared cake pans (a scale really helps here). Bake for 35 to 40 minutes, until the edges are golden brown and a thin knife inserted in the center comes out completely clean.
5. When the cake layers are completely cool, make the frosting: Add the confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low for a couple minutes to break up any clumps. Add the butter and salt and gradually increase the speed to high. Mix until cohesive and smooth, then scrape down the bowl. Add the vanilla and cream, and again gradually increase the speed to high. Mix for about 1 minute, scraping down as needed, until the frosting is fluffy.
6. Frost the cake: Set one layer on a parchment-lined cake stand, top with about 1 cup frosting, and smooth out with an offset spatula. Set the other layer on top. Add another 1 1/2 cups frosting and frost the tops and sides. You can start with a thin layer (called a crumb coat), refrigerate for a bit, then add on another thicker layer (or you can do it all in one go).
7. Eat right away or refrigerate for later. If you've refrigerated the cake for awhile, let it sit out for a bit before serving-it's better this way.

cornmeal cake, flour, sugar, cornmeal, baking powder, kosher salt, unsalted butter, wellshaken, canola oil, eggs, egg yolks, vanilla, vanilla buttercream, confectioners, unsalted butter, kosher salt, vanilla, heavy cream

Taken from food52.com/recipes/81598-corn-cake (may not work)