Creamy Yellow Tuxedo Cake

I must admit to a very shameful scenario as a baker. I considered buying a boxed cake mix last week... I held it and turned it around  in my hands, considering it's ease of use at the end of a long day. However, I talked myself into being reasonable, putting down the chemical-laden box and doing what I've done for years; make one from scratch. Not only is it cheaper, tastier and healthier than a box mix, it's just about as easy and time-consuming. I know this, deep in my heart. And since this was a cake for my husbands Birthday, I wanted it to be great. Since he decided against the usual go-to choice for his day of Baklava, and couldn't decide what kind of cake he wanted, I just went ahead and made an amalgam of different frosting's on a delicious yellow cake.

Creamy Yellow Tuxedo Cake

Cake:

-1 cup butter

-1 1/2 cups sugar

-8 egg yolks ( room temp)

-3/4 cup milk

-1 1/2 t. vanilla

-2 cups cake flour

-2 t. baking powder

-1/2 t. salt

Directions:

Pre-heat oven to 350 and spray 2 8 inch cake rounds with baking spray. Sift together the flour, salt and baking powder. In another bowl, cream together the butter and sugar until light and fluffy ( I use an upright stand mixer or a hand-mixer) Then add the eggs one at a time until combined, then add the vanilla. Add the flour mixture and milk in 1/2 cup increments until combined and batter is smooth. Pour equal amounts into each pan and bake 25-30 minutes until set. Cool before frosting.

Buttercream frosting:

-3 large egg-whites

-3/4 cup sugar

-2 sticks butter

-1 t. vanilla

In a medium sauce-pan, combine egg whites and sugar and cook over medium-low heat, whisking constantly until sugar is dissolved, (about 160 degrees on instant read thermometer) Transfer immediately to a mixing bowl and beat on high until doubled in volume, keep whisking until cool. Turn mixer speed to medium and slowly add butter 1/2 T. at a time to combine. May look curdled, but keep whisking, it will smooth out after several minutes. Once frosting is glossy looking, add vanilla and salt then turn mixer to high speed for 1-minute before stopping. Frost cooled cakes.

Ganache:

-2 cups semi-sweet chocolate chips

-1 t. canola oil

-1/2 cup half and half

-1 t. vanilla

 Melt chocolate chips in canola oil then whisk in half and half and vanilla until smooth. Let rest until cooled, then pour on top of frosted stacked cakes.

Whipped Cream:

-1 cup heavy cream

-1 T. powdered sugar

-1 /2 t. vanilla

Whip cream until light and fluffy, then beat in sugar and vanilla. Frost top of cooled cake.

Yes, this cake has three kinds of frosting on it, and yes, it's decadent and amazing!

If you can't decide what kind to make, make a combination of a bunch of stuff. If you're a nut for frosting, you'll really dig it!  Enjoy!