Yellow Cake with Chocolate Speckled Frosting

Yellow Cake

1. Preheat oven to 350°F / 180°C (160°C fan) and Place rack in center
2. Grease and line two 9-inch pans with parchment
3. In a large bowl, whisk together Flour, baking powder and salt. Set aside.
4. Beat eggs in a stand mixer on high speed for 30 seconds.
5. With mixer running, slowly pour in sugar over 45 seconds.
6. Increase to high and beat 6–7 minutes, until: Tripled in volume and pale.
7. While eggs are whipping, Microwave milk and butter together until butter is melted and mixture is hot (about 2 minutes).
8. Stir in the vanilla and oil.
9. Once eggs are ready: Add 1/3 of the flour mixture. Mix on LOW for 5 seconds. Add half the remaining flour. Mix 5 seconds. Add final flour. Mix just until flour disappears (5–10 seconds)
10. Scoop about 1½ cups of the egg batter into the warm milk mixture. Whisk together until smooth and foamy.
11. Slowly pour milk mixture into main batter over about 15-25 seconds, until fully mixed.
12. Divide batter evenly between pans.Tap pans firmly on counter 3 times to remove large air bubbles. Bake 28–32 minutes at 350°F.
13. Cool completely before frosting

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Chocolate Speckled Frosting

1. Beat softened butter with half of the powdered sugar and cocoa powder, once smooth add the remaining powdered sugar and mix until fully combined.
2. Beat in the cream cheese
3. Add in the shaved chocolate and beat shortly until fully mixed.