Yellow Cake Recipe

Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

Divide the batter between the two prepared cake pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the baking pans for 10 minutes before removing them to wire racks. Allow the cakes to cool completely.

For the buttercream, in a large bowl, beat the butter until creamy. Gradually beat in the confectioners' sugar and cocoa until smooth. Add the vanilla and salt. Add the milk and beat until light and fluffy, about five minutes.

Place one cooled cake layer on a cake stand or plate. Spread the chocolate buttercream between the layers and frost the top and sides of the cake.