Canaan's Yellow Layer Cake with Buttercream

(*Disclaimer from the mom...Canaan's first attempt at true buttercream. No assistance was offered. This chef is legit) 

Today I made a classic yellow cake for the dessert in my five course meal. The goods part was that it is fairly simple to make and it goes with almost anything you want to top it with. 

It is also better than your usual yellow cake in a box.  The bad part is it dirties up quite a bit of dishes. The buttercream frosting is not necessary. Sifting the flour was quite a pain since I didn’t have a sifter. If you don’t have one either you can use a mesh strainer and hit it against the heel of your hand. I cut the buttercream recipe in half and I still had extra. The cake also goes well with whipped cream and berries.
Buttercream Frosting

Classic Yellow Cake

(makes one 8-9 inche 2-layer cake or one 13 by 9 sheet cake)

3 lg eggs
2cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup soft, butter
1 cup sugar
2 tsp. vanilla
3/4 cup milk

1. Prepare to Bake. Arrange the rack in the middle of the oven and preheat to 400 degrees. Butter the cake pans. Place the unbroken eggs in a bowl of hot tap water.
2. Make the Batter.
Sift the flour, baking powder and salt into a bowl. Cream the butter and sugar in a stand mixer until pale and fluffy. Beat in the eggs, then vanilla. Beat about 5 minutes. Spoon the flour mixture in alternating it with the milk, in about 4 batches, starting with the flour. Mix until smooth.
3. Bake the Cake.
Transfer the batter to the pan. Bake until a wooden pick comes out clean (15 minutes). Cool for 5 minutes in pan then transfer to a rack to cool completely.
Frost with your favorite frosting recipe.

My brothers loved it.