# Components:
→ For the Cakes
01 - 2 1/2 cups (310 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup (225 g) unsalted butter, room temperature
05 - 2 cups (400 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 Tbsp vanilla extract
08 - 1 cup (240 ml) whole milk, room temperature
09 - 1/4 cup (35 g) instant vanilla pudding powder (optional, for extra moisture)
10 - Yellow gel food coloring
→ For the Frosting
11 - 1 1/2 cups (340 g) unsalted butter, room temperature
12 - 5 cups (600 g) powdered sugar, sifted
13 - 2 tsp vanilla extract
14 - 2–3 Tbsp whole milk or heavy cream
15 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter equally into two bowls. In one bowl, mix in a small amount of yellow gel food coloring until desired shade is reached.
07 - Using separate spoons, dollop alternating spoonfuls of yellow and white batters into the prepared pans, swirling gently with a skewer or knife to marble.
08 - Bake for 30–35 minutes or until a toothpick inserted at the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
10 - Beat softened butter until smooth and creamy. Gradually add powdered sugar, beating well. Mix in vanilla, salt, and 2 tablespoons of milk or cream, adding more if needed for spreading consistency.
11 - Level cakes if necessary. Place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer above and frost the top and sides of the cake. Decorate as desired.
