|| Yellow Cake || Preheat the oven to 350 degrees. In a standing mixer with a paddle attachment, mix the oil, sugar and vanilla and almond extracts together until smooth. Add the two eggs, and mix on low until combined. Add the egg yolks, and mix on low until combined. Add the flour and sprinkle the salt and baking soda on top of the flour. Turn the mixer on its lowest speed, and slowly add the buttermilk as it mixes. Add the turmeric or food coloring at this time. Pour batter into greased baking pans or divide into cupcake liners filling them 3/4 of the way.

Baking times | Sheet Cake: 37-40 minutes. Three 6-inch cake pans: 35-40 minutes. Three 8-inch cake pans: 23-25 minutes. Two 9-inch pans: 25-28 minutes. Cupcakes: 8 minutes at 385 degrees, 8-10 minutes turned down to 350 degrees.

|| Swiss Meringue Chocolate Buttercream Frosting ||

In a double boiler over medium heat, mix egg whites and sugar together with a spatula. Continue to stir every few minutes so the egg whites don’t scramble. Be sure to scrape the sides of the bowl so that all the sugar dissolves into the egg whites. Check to see if the sugar is dissolving by pressing the mixture together with your finger and thumb. Once the sugar has completely dissolved, pour mixture into a standing mixer with a whisk attachment. 

Turn mixer on low and whisk until the mixture becomes frothy.  Add cream of tartar. Turn up the mixer and whisk until the mixture is completely white. Set mixer to high and whip until frosting forms stiff peaks. Turn off the mixer and wait until the meringue comes to room temperature.

While whisking frosting on low, add the room-temperature butter a few tablespoons at a time. Once the butter has been completely added, pour in the cocoa powder and vanilla, and whisk on high for about one minute. Switch the whisk for the paddle attachment and mix frosting on low until the air pockets are gone and the mixture is creamy. Or, you can do this last step by hand by folding the air pockets out using a rubber spatula.

Frost cooled cake.