Ingredients (8-inch layered cake):

Directions:

Preheat oven to 350F. Grease two 8-inch cake pans, line bottoms with parchment paper. Set aside.

In a bowl, lightly combine the egg yolks, 1/4 cup milk and vanilla extract.

In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.

Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.

Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. (Pans will be about half full) Bake 25 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the frosting, beat butter for a few minutes with a mixer with the paddle attachment on medium speed.  Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.  Increase mixer speed to medium and add vanilla extract and cream. Then beat for another 3 minutes.

To assemble the cake, place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with a light layer of frosting. Then pipe the buttercream onto the side and top of the cake.

Cover and refrigerate. Remove from refrigerator an hour before serving the cake.