Magnolia Bakery's Vanilla Birthday Cake and Frosting

Ingredients

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

Instructions

1 _ Preheat oven to 350°.

2 _ Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.

3 _ In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4 _ Add the sugar gradually and beat until fluffy, about 3 minutes.

5 _ Add the eggs one at a time, beating well after each addition.

6 _ Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

7 _ Divide batter among the cake pans.

8 _ Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

9 _ Let cakes cool in the pans for 10 minutes.

10 _ Remove from pans and cool completely on wire rack.

11 _ If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.

12 _ Spoon the batter into the cups about three-quarters full.

13 _ Bake until the tops spring back when lightly touched, about 20 to 22 minutes.

14 _ Remove cupcakes from pans and cool completely on a rack before icing.

15 _ When cake has cooled, ice between the layers, then ice top and sides of cake.

16 _ To make the icing - place the butter in a large mixing bowl.


17 _ Add 4 cups of the sugar and then the milk and vanilla.

18 _ Beat until smooth and creamy.

19 _ 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).

20 _ If desired, add a few drops of food coloring and mix thoroughly.

21 _ Use and store icing at room temperature, as icing will set if chilled.

22 _ Can store in an airtight container for up to three days.

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