Classic Yellow Layer Cake with Chocolate Buttercream Frosting

Preheat oven to 350 degrees and grease three 6-inch or 8-inch cake pans with spray, or line with parchment paper. Using a hand mixer or in the bowl of a stand mixer, beat together the butter and granulated sugar on medium speed, for approximately three minutes until light and fluffy. At medium speed, add the eggs one at a time, mixing well in between each addition. Do the same with the egg yolks. Scrape the bottom and sides of the bowl if necessary. Add vanilla extract and beat on high speed until combined. Turn the mixer to low speed and add half of the dry ingredients. When the dry ingredients are just incorporated, add ALL of the buttermilk, continuing to mix on low speed. When the buttermilk is just incorporated, mix in the other half of the dry ingredients until just combined. Divide the batter evenly amongst the three pans. For 6-inch cakes, bake for 25-28 minutes or until a toothpick comes out clean. For 8-inch pans, bake for 20-23 minutes or until a toothpick comes out clean. When the cake is done, the edges will begin to peel away from the sides of the pan and the top of the cake will be springy to the touch.

In a large bowl, beat the butter on medium-high speed until light and fluffy. Add the powdered sugar and cocoa powder and mix until incorporated. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk tablespoon by tablespoon until you reach the desired consistency. Once the cakes are finished baking and they are cool, frost & enjoy!