Yellow Butter Cake

1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

How to make it :

Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.
In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.
Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, and mix for another few seconds.
Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes or until tops of the cakes are golden and spring back when pressed very lightly or a cake tester or skewer inserted into the center of the cake comes out clean.
Allow cakes to cool in their pans for 10 minutes. Turn them out onto wire racks to finish cooling completley. Frost with chocolate frosting.