Tuesday, November 22, 2016

Moist Yellow Cake


For the cake:
2 sticks of butter, room temperature
2 cups of sugar
4 eggs, room temperature
3 cups of self-rising flour, sifted
1 cup of whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring

For the frosting:
2 sticks butter, room temperature
1 teaspoon pure vanilla extract
1 pound powdered sugar
1 to 3 teaspoons milk, half and half, or cream
Icing colors


For the cake: Preheat oven to 350° F.
Grease and flour 3 8-inch cake pans.
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.
Alternate adding flour and milk 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 counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 to 30 minutes (depending on your oven) until done.
Cool in pans for 5 to 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.
For the frosting: 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.
Use icing colors to tint the frosting the color of your choice.

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