This yellow butter cake can be filled and frosted with any filling you choose. Start by preheating your oven to 350 degrees Fahrenheit, then butter and flour your cake pan. If you have an electric mixer, use the paddle attachment, or you could use a hand mixer as well. To start, add room-temperature butter to the stand mixer bowl, then beat that for about a minute until creamy and smooth.

Add granulated white sugar and mix for about 5 minutes until light and fluffy. For flavouring, use vanilla extract, which has a better flavour. Then add six egg yolks and have them at room temperature. The egg yolks will give the cake a distinctive yellow colour.

Add about han]ldf and beat for a minute, then add the remaining yolks and beat for about a minute. In a separate bowl, sift all-purpose flour and add baking powder and salt; if you use salted butter, you should not add salt to the dry ingredients.

Use a wire whisk to mix everything in. You will also need milk, and you can use whole milk, total-fat, or reduced-fat milk. Add the flour mixture in three additions to the batter and alternate that with milk in two. If you add all the flour at once, it will be too hard to mix, and you will have to mix for a long. This batter should not be overmixed.

Pour the batter into your prepared cake pan and bake for 22 to 28 minutes. If you touch the top of the cake, it will spring back, and a toothpick inserted in the centre will come out clean. Once out of the oven, let the cakes cool in the pan for about 15 minutes before removing them from the pan. This cake can be served the way it was with a cup of tea or fried and served.


  • 3 cups (300 grams) sifted cake flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 1/3 cups (265 grams) granulated white sugar
  • Six large egg yolks (110 grams)
  • 1 cup (240 ml) milk (full-fat or reduced-fat)
  • Two teaspoons of pure vanilla extract

Chocolate Frosting:

  • 6 ounces (170 grams) of unsweetened chocolate, coarsely chopped
  • 1 cup (226 grams) unsalted butter, room temperature
  • 2 cups (240 grams) confectioners (powdered or icing) sugar, sifted
  • One teaspoon of pure vanilla extract


  1. Preheat oven to 350 degrees F (180 degrees C). Butter and flour or spray with a nonstick vegetable/flour spray cake pan.
  2. Sift or whisk the flour with the baking powder and salt in a bowl.
  3. In the bowl of your electric mixer or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).
  4. Add egg yolks in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
  5. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
  6. Pour the batter into the prepared pan and bake for 22 to 28 minutes or until a toothpick is inserted into the centre of the cake, which comes out clean and springs back when pressed lightly in the centre.
  7. Place the cake on a wire rack to cool for about 10 minutes, then invert it onto a greased rack.

Chocolate Frosting:

  1. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  2. In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes).
  3. Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is smooth and glossy (about 2 minutes).
  4. To frost the cake with the chocolate, slice the cake and apply the frosting. Alternatively, you can cover the cake with the frosting and enjoy.