Happy birthday, Matt! Now, let's watch Game of Thrones and eat another slice.
Yellow Layer Cake with Vanilla Frosting via Food and WineCake
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
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.
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.