# What You 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
# Steps:
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 medium bowl.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating after each addition, then incorporate vanilla extract.
04 - Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
05 - Pour batter into the prepared pan, smoothing the surface. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cake to cool completely in the pan set on a wire rack.
07 - Beat butter and powdered sugar together until smooth. In a separate bowl, whip heavy cream with vanilla and salt to stiff peaks. Fold whipped cream gently into the butter mixture until fluffy.
08 - Remove cooled cake from pan and slice horizontally into two even layers using a serrated knife.
09 - Spread the cream filling evenly over the bottom layer, then place the top layer back on.
10 - Heat heavy cream and butter in a small saucepan until simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
11 - Pour ganache evenly over the assembled cake. Refrigerate for at least 30 minutes to set before slicing.
