Yellow Cake (bakerella)

By bloomysgirl

Ingredients

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3 cups of sifted self-rising flour (White Lily)
• 1 cup of whole milk (room temperature)
• 1 teaspoon pure vanilla extract (McCormicks)
• 1/2 teaspoon butter flavoring

Details

Servings 1
Adapted from bakerella.com

Preparation

Step 1

Preheat oven to 350 degrees.

Using a mixer, cream butter until fluffy.

Add sugar and continue to cream for about 7 minutes.

Add eggs one at a time. Beat well after each egg is added.

Add flour and milk (alternating to creamed mixture), beginning and ending with flour.

Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into 3 cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto the counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake 25-30 minutes. Cool in pans for 5-10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.


Here’s a little trick to add moisture into your layers:
Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colors to tint the frosting the color of your choice.
This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.