Classic Yellow

Best Birthday Cake
This is essentially the same cake as the one I used for the Harvey Wallbanger Cake. I can't get enough of it!

1 c + 1 Tbsp (150 g) cake flour
1/4 c (23 g) powdered milk
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c (113 g) butter, room temp
1 c (200 g) sugar
1 tsp vanilla extract
1 egg
2 yolks
1 c (237 ml) buttermilk, room temp (make your own by adding 1 tbsp lemon juice or vinegar to 1 c milk)

Preheat oven to 350F and oil and line two 6-inch round cake pans. Set aside.

In a small bowl, whisk together the flour, powdered milk, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, cream the butter and sugar for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl, then beat in the vanilla. Scrape down the bowl again and add the egg. Beat about 30 seconds to combine, scrape the bowl, then add the yolks. Beat to combine. Add 1/3 of the flour mixture, mix just to combine and add half of the milk. Continue adding the dry and wet ingredients in this fashion, ending with dry.

Divide batter evenly between the pans and tap on the counter a few times to eliminate large air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto a sheet of plastic wrap, wrap well and refrigerate until well-chilled.

Chocolate Sour Cream Frosting
It might sound odd, but I promise the sour cream in this frosting isn't weird. It's delicious and super quick to make!

15 oz (425 g) semisweet or bittersweet chocolate, chopped
1 1/4 tsp instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 c (532 ml) sour cream, room temp
1/4 c - 1/2 c (59 ml - 118 ml) light corn syrup, to taste
3/4 tsp vanilla

Combine the chocolate and espresso powder in a glass bowl over a pan of simmering water. Stir until the chocolate is melted. Remove from heat and allow to cool to a little warmer than room temp.

In a separate bowl, whisk together the sour cream, 1/4 cup of corn syrup and the vanilla until well-combined. Whisk in the cooled chocolate and stir to incorporate. Taste and add additional corn syrup, if desired.

Place frosting in the refrigerator and let cool until it is an appropriate spreading consistency, 20-30 minutes. If it gets to stiff in the fridge, let it set on the counter for a bit before using to frost.