Ingredients: |
Ingredients: Cake Batter:
1 cup unsalted butter softened
2 cups sugar
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup milk
4 large eggs, at room temperature
1 tsp vanilla
Buttercream Frosting:
1 cup unsalted butter, very soft
8 cups confectioners’ sugar
1/2 cup milk
2 tsp vanilla
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Directions: |
Directions:Preheat oven to 350⁰
Grease & lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and 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 to 25 minutes or until a cake tester inserted into center of cake come out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack.
If you’re making cupcakes line a 24 cup muffin tins with cupcake papers.
Spoon the batter into the cups about three-quarters full.
Bake until the tops spring back when lightly touches, about 20 to 22 minutes.
Remove cupcakes from pans and cool completely on a rack before icing.
When cake has cooled, ice between the layers, then ice top and sides of cake.
To make the icing – place the butter in a large mixing bowl.
Add 4 cups of the confectioners’ sugar and then the milk and vanilla.
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 may very well not need all of the confectioners’ sugar. |
This recipe for Magnolia Bakery Vanilla Birthday Cake & Frosting is from