Basic Yellow Cake

Directions

1. 1
   Preheat the oven to 350F, with racks in the upper and lower thirds.
2. 2
   Cut 2 9-inch rounds of parchment paper to line the bottoms of 2 9-inch (2 inches deep) round cake pans.
3. 3
   Butter and line the pans.
4. 4
   Butter the linings.
5. 5
   Dust the pans with flour, tapping out excess.
6. 6
   Set aside.
7. 7
   Sift together the flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer.
8. 8
   Return the bowl to the mixer; fit the mixer with the paddle attachment.
9. 9
   Add the eggs, yolk, warm water, buttermilk, oil, and vanilla.
10. 10
    Mix on low speed until the mixture is smooth, about 3 minutes.
11. 11
    Divide the batter evenly between the prepared pans.
12. 12
    Bake, switching the positions of the pans and rotating them halfway through, until a cake tester inserted into the centers comes out clean, about 42 minutes.
13. 13
    Let cool in the pans on wire racks 30 minutes.
14. 14
    Run a thin knife around the edges of the cakes to loosen.
15. 15
    Unmold; peel off the parchment.
16. 16
    Let cool completely, top sides up, on the racks.
17. 17
    Trim the tops of the cake layers with a long serrated knife to make them level.
18. 18
    Using a small offset spatula, evenly cover the top of one cake layer with 1 1/2 cups frosting; spread the frosting so it extends just beyond the edges of the cake.
19. 19
    Place the second cake layer, cut side down, on top; press gently to make it level.
20. 20
    Frost the top and sides of assembled cake with the remaining frosting.