Yellow Butter Cake With Vanilla Swiss Meringue Buttercream

• FOR THE CAKE:
• 6 whole Large Egg Yolks
• 1 cup Milk, Divided
• 2 teaspoons Pure Vanilla Extract
• 3 cups Sifted Cake Flour
• 1-1/2 cup Granulated Sugar
• 2 Tablespoons Baking Powder
• 1 teaspoon Salt
• 12 Tablespoons Unsalted Butter, Room Temperature And Cut Into Pieces
• FOR THE BUTTERCREAM:
• 3 whole Large Egg Whites
• 1/2 cups Granulated Sugar
• 2 sticks Unsalted Butter, Room Temperature
• 1 Tablespoon Pure Vanilla Extract
• 1/2 teaspoons Salt
• 1/2 teaspoons Food Coloring Of Your Choice
• 2 Tablespoons Sprinkles For Garnish

1. Preheat oven to 350u0b0F. Grease 2 8-inch cake pans, line bottoms with parchment paper. Set aside.
2. To prepare the cake, lightly combine the egg yolks in a bowl. Add 1/4 cup milk and vanilla extract.
3. In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.
4. Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.
5. Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.
6. Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted into the cake comes out clean.
7. Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
8. To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.
9. With the whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.
10. Switch over to the paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If it curdles, keep mixing and it will smoothen out. Add vanilla and salt, mix well.
11. Right before frosting the cake, add the food coloring in the buttercream and beat for another 10 seconds, or until the color is evenly distributed.
12. To assemble the cake, place one cake layer on your serving plate and spread with 1/3 of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 of the buttercream. Smear the remaining 1/3 of the buttercream on the sides of the cake, and garnish with the sprinkles.
13. Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

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Taken from tastykitchen.com/recipes/desserts/yellow-butter-cake-with-vanilla-swiss-meringue-buttercream/ (may not work)