Yellow Cake with Marscapone Frosting

I love dessert.  I really have to have a little something sweet every night.  The other day I thought cake was in order.  After years of making a double layer cake for my family and having way too much left over I started making single layer cakes.  With our family of 5 it is gone in 2 days.  This way it  always is fresh.  The recipe below makes 2 cakes.  Sometimes I freeze one, but this time I just cut it in 1/2.

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups sugar
• 4 large eggs plus 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 3 cups cake flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups buttermilk

Directions

1. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
2. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
3. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
4. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
5. Bake 350 for about 30 minutes.  

The frosting is a marscapone frosting.  Just equal parts marscapone and cream cheese, with a little vanilla extract and 1/3 cup of powdered sugar.  I decorated it with the last of the summer blueberries.

Bon Appétit!

Beth