All the ingredients mentioned in recipe should be at room temperature

If you do not have cake flour, then for every 1 cup all purpose flour, remove 2 tbsp flour and add 2 tbsp cornstarch. sieve mix 3 times and store cake flour in airtight container to use as required

Preheat oven to 170 and line 2 8 inch cake tins

In a bowl, mix cake flour, baking powder, baking soda, salt

Add butter to dry ingredients and blend wel

Add sugar and blend well for 4-5 minutes

Measure out all the liquid ingredients including Vanilla essence and place them into a bowl. Whisk gently until well combined.Add eggs and yolks. mix until well combined

Pour 1/3 cup of mix to flour mix and blend.Pour the wet mix 1/3 cup at a time and blend until lump free

Pour batter into prepared pans. Bake for 25-35 minutes until done

Allow to cool for 30 minutes. Demould and cool completely

Slice top of cake to level evenly. You can slice the cakes further to make 4 layers or be lazy like me and be happy with 2 layered cake

Whip 230g butter in a bowl, slowly add powdered sugar and blend well. Add salt, vanilla essence and milk blend well.

Place first cake on serving tray. Frost the top of cake with butter mix. Place second cake on top and frost on top and sides of cake. Chill cake for 30 minutes. This is crumb coat

Now do final coating of frosting. You can create design or just leave the cake as is