Ingredients:

  • 1 box (15.25 oz) Betty Crocker yellow cake mix
  • 1 cup (240ml) whole milk, room temperature
  • 0.5 cup (113g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy whipping cream
  • 1 tbsp (15ml) vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F. Note: Ensuring the oven is fully heated prevents the cake from falling.
  2. Grease your pan. Use butter or a non stick spray, then dust lightly with flour until the surface is completely coated.
  3. Whisk the dry ingredients. Combine the cake mix and sea salt in a large bowl.
  4. Mix the wet ingredients. In a separate bowl, whisk the room temp milk, melted butter, 3 eggs, 1 egg yolk, and vanilla extract.
  5. Combine the two. Pour the wet into the dry. Mix until just combined and no large lumps remain. Note: Don't overmix or it'll be tough!
  6. Bake for 28 minutes. Bake until a toothpick comes out clean and the edges are golden.
  7. Cool completely. Let it sit in the pan for 10 minutes, then move to a wire rack. Wait until cool before frosting.
  8. Cream the frosting butter. Beat the softened butter for 3 minutes until pale and fluffy.
  9. Add sugar and cream. Gradually add powdered sugar, heavy cream, and vanilla bean paste.
  10. Whip the frosting. Beat on high for 2 more minutes until it looks like a soft cloud.