Email to Cat      

Vanilla Birthday Cake, Magnolia Bakery's

Source of Recipe


From "Magnolia Bakery Goodness" by E. Sharon Singer






List of Ingredients



• -- Cake --
  
• 1 cup (2 sticks) 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 tsp vanilla extract
  
• .
  
• -- Buttercream Frosting --
  
• 1 cup (2 sticks) unsalted butter, very soft
  
• 8 cups confectioners' sugar
  
• 1/2 cup milk
  
• 2 tsp vanilla extract
  






Instructions



1. Preheat oven to 350° F. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.
   
   
2. To make the cake:
   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 4 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.
   
   
3. To make the 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 the 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 3 days.
   
   When cake has cooled, ice between the layers, then ice the top and sides of cake.
   
   Makes one 3-layer cake.
   
   ...............
   
   NOTE:
   
   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.