Yellow Layer Cake with Vanilla Frosting

Matt and I have a saying (which may or may not be a real saying) for when you get exactly what you want. It's called getting your fish wish. Matt's birthday-cake fish wish? Yellow cake with vanilla frosting. At first, I was like: Really? Isn't this cake more in line with your fish wish? But Matt knew what he wanted: vanilla and vanilla. And once I gave into the idea, I found ways to sneak in some fun—mainly in the form of blue icing. Oh, and there's an egg yolk in that icing. Who the heck knew you could do that?

Happy birthday, Matt! Now, let's watch Game of Thrones and eat another slice.

Yellow Layer Cake with Vanilla Frosting via Food and Wine

Cake
3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature

Frosting
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners' sugar (If I could do it all over again, I'd leave out at a couple of ounces of sugar. The icing is very sweet.)
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Pinch of salt

Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder and salt. In a cup, mix the milk with the vanilla.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.

Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer.

Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.