Yellow Cake

3 cups sifted cake flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
8 ounces unsalted butter, softened
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 1/4 cup buttermilk, at room temp.

Preheat oven to 350F. Butter and flour two 9-inch round cake pans.

Sift together cake flour, baking powder, baking soda and salt. Set aside.

Cream butter and sugar until light and fluffy. Add vanilla and then eggs, one at a time, mixing well after each addition.

On low speed, beat in the flour alternatively with the buttermilk, beginning and ending with the flour mixture. Scrape batter into prepared pans.

Bake until cakes are light golden brown and tester comes out clean, about 30 minutes. Cool cakes in the pan on cooling racks.



Quick Chocolate Glaze

6 ounces (1 cup) semisweet or bitterweet chocolate, chopped
1 1/2 ounces (3 tbsp) butter
2 tbsp light corn syrup
1/2 tsp vanilla extract

Place chocolate, butter and corn syrup in a small, heavy-bottomed saucepan over low heat. Stir until chocolate melts and mixture comes together, about 2-3 minutes. Remove from heat and stir in vanilla. Use immediately.