Instructions

For the Yellow Cake:

1. Preheat oven to 325°. Coat three 9-inch round cake pans with nonstick cooking spray and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat together the butter and sugar until light and fluffy (about 2 minutes).
4. Add eggs and yolk, one at a time beating well after each addition.
5. Add vanilla and beat to combine.
6. Add half the flour mixture and beat on low speed until combined, add the sour cream , beat until combine. Add remaining flour and sour cream. Beat until batter is smooth.
7. Divide batter evenly into prepared baking pans (about 16 ounces per pan). Smooth with an offset spatula.
8. Bake 30-32 minutes or until a toothpick inserted into the center comes out clean.
9. Cool pans on wire rack 15 minutes, transfer cakes racks to cool completely.
10. Remove and discard parchment paper.
11. While cakes cool, make the frosting.

How to Assemble:

1. Place one cake layer on a large plate or serving platter.
2. Using an offset spatula, spread ¼ of the frosting evenly over top of the cake.
3. Place second layer on top, spread ¼ of the frosting evenly over top. Place the third layer gently on top, spread the remaining frosting evenly over top and sides of the cake.
4. Decorate with sprinkles.

For the Milk Chocolate Frosting:

1. In a medium microwave safe bowl, melt chocolate (about 1 minute) until smooth and creamy; set aside.
2. In a large bowl, beat together the butter and vanilla until smooth and creamy (about 1 minute).
3. Add melted chocolate and salt —TIP: When adding the chocolate make sure the chocolate is cooled to the same temperature as the butter.
4. Slowly add the powdered sugar alternating with milk.
5. Once all the sugar and milk have been incorporated, turn mixer on medium high and continue mixing making sure to stop and scrape down the sides and bottom. Mix 3 minutes.

For the Cupcakes:

1. Preheat oven to 350°.
2. Line cupcake pans with 34 cupcake liners.
3. Make the batter the same as the cake instructions.
4. Use an ice cream scoop to fill each cupcake liner ¾ full.
5. Bake 18 minutes or until a toothpick inserted into the center comes our clean.
6. Let cool in pan 10 minutes, take our of the pan and cool completely on a wire rack before frosting.