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Sunday, June 17, 2012

Vanilla Birthday Cake

Total Time: 50 mins

Prep Time: 25 mins
Cook Time: 25 mins


Cake Batter:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups self rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla

Butter-cream Frosting:

  • 1 cup unsalted butter, very soft
  • 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla


  • Preheat oven to 350°.

  • Grease and 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 comes 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 two 12-cup muffin tins with cupcake papers.

  • Spoon the batter into the cups about three-quarters full.

  • Bake until the tops spring back when lightly touched, 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 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 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 three days.


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