Ingredients: |
Ingredients: 2 sticks butter, softened
2 c. sugar
4 large eggs, at room temperature
1 1/2 c. self rising flour
1 1/4 c. all purpose flour
1 c. milk
1 tsp vanilla extract
Buttercream Frosting:
2 sticks unsalted butter, very soft
8 c. confectioner's sugar
1/2 c. milk
2 tsp vanilla extract
food coloring
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Directions: |
Directions:1. Preheat oven to 350º. Line 24 cupcake tins OR grease and lightly flour 3 9x2 inch round cake pans, then line bottoms with waxed paper.
2. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar and gradually beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20-25 minutes or until cake tester comes out clean. Let cakes cool in the pans for 10 min. Remove from pans and cool completely on wire rack.
3. If you are making cupcakes, line the tins with papers. Spoon the batter into the cups about 3/4 full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice the sides and top of cake.
4. To make Icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you my not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to 3 days. |
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