# What You'll Need:
→ Yellow Sheet Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 3 large eggs
08 - 2 teaspoons vanilla extract
09 - 1 cup whole milk
→ Cream Filling
10 - 1/2 cup unsalted butter, softened
11 - 1 cup powdered sugar
12 - 1 cup heavy cream, cold
13 - 1 teaspoon vanilla extract
14 - 1/8 teaspoon salt
→ Chocolate Ganache
15 - 1 cup semi-sweet chocolate chips
16 - 1/2 cup heavy cream
17 - 2 tablespoons unsalted butter
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
04 - Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
05 - Pour batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
06 - Allow cake to cool completely in the pan on a wire rack.
07 - Beat softened butter and powdered sugar until smooth. In a separate bowl, whip heavy cream with vanilla and salt until stiff peaks form. Gently fold whipped cream into butter mixture until fluffy and homogeneous.
08 - Carefully remove cooled cake from pan and slice horizontally into two even layers using a serrated knife.
09 - Spread cream filling evenly over the bottom cake layer, then place the top layer back on.
10 - Heat heavy cream and butter in a small saucepan until just simmering. Pour over semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
11 - Pour ganache evenly over the assembled cake. Refrigerate for at least 30 minutes to set before slicing and serving.
