Yellow Butter Cake

Great tasting cake but my frosting skill is so lousy.

Adapted from here- I halved the recipe and reduced sugar as follows:

Ingredients

3 large egg yolks

1/2 cup (120 ml) milk

1 teaspoons (4 grams) pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour (I used superfine flour)

3/4 cups (150 grams) granulated white sugar (I reduced to 100g)

1/2 tablespoon + 1/2 teaspoon (10 grams) baking powder

3/8 teaspoon (2.5 grams) salt

6 tablespoons (85 grams) unsalted butter, room temperature and cut into pieces

Method

1. Preheat oven to 350 degrees F (177 degrees C).  Line two 5 inch cake pans with parchment paper. 
2. In a medium bowl lightly combine the egg yolks, 1/8 cup (30 ml) milk, and vanilla extract. 
3. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/8 cup (90 ml) milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.   
4. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.   
5. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, reinvert cakes so that tops are right side up.  Cool completely before frosting.

* I used 100g chocolate chips and 100g whipping cream for the frosting. Did not chill frosting which might have resulted in this ugly frosted cake. Nonetheless the cake taste good, is wonderfully fine and moist.