Yellow butter cake
Butter or nonstick cooking spray, for the pans
3 1/4 cups (425g) cake flour, plus more for pans
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (225g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
2 teaspoons vanilla bean paste
6 large egg yolks
1 1/2 cups (360 ml) whole milk

Fudge frosting
1 1/2 cups (340g) unsalted butter, at room temperature
5 1/2 cups (690g) confectioners’ sugar, sifted
1/2 cup (50g) unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/4 cup (60ml) heavy cream or whole milk
8 ounces (225) semisweet chocolate, melted and cooled