The Perfect Moist Yellow Cake
This cake is super simple and straight forward recipe, because it uses self-rising flour.I've made cupcakes with this recipe, and recently baked mini bundt cakes for strawberry shortcake. This is my "go to" recipe that's just as easy as buying a box cake mix. Actually, it's even better and it's perfect.
Servings 10 servings
Equipment
- 3 8" cake pans
- 2 cupcake pans if adapting to cupcakes
- 1 mini bundt cake pan optional variation, for shortcakes
Ingredients
- 1 cup butter, room (2-sticks), room temperature
- 2 cups sugar
- 4 eggs room temperature
- 3 cups sifted self-rising flour I prefer King Arthur Flour Unbleached Self-Rising Flour or you can use White Lily
- 1 cup whole milk room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon butter flavoring I use LorAnns Buttery Sweet Dough Flavor that I buy on Amazon.com
Buttercream frosting:
- 1 cup butter (2-sticks), room temperature
- 1 teaspoon pure vanilla extract
- 1 1b powdered sugar
- 1-3 teaspoons milk, half and half or cream
- cake coloring of your choice (optional)
Instructions
Cake:
- Preheat oven to 350 degrees Fahrenheit. Prepare the cake pans with parchment paper and greased with butter and flour or cake non-stick spray.
- 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 three 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 - 30 minutes (depending on your oven) until done. TIP: I always err on the side of caution, and check my cakes 5 minutes before the recommended baking time. You can always bake longer, but once over baked-- the cake is dry.
- Cool in pans for 5 - 10 minutes. Cool completely on wire racks.
Buttercream:
- 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 consistency.Add a few drops of icing colors to tint the frosting the color of your choice.This frosting recipe is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer--if you like a lot of frosting.
Cake assembly:
- Level off the top of your cake, if necessary.Add a layer of frosting to your bottom layer. Repeat on second and third, frost the top layer and then the sides.
Notes
NOTE: For cupcakes, this recipe makes 2 dozen cupcakes; fill the cupcake liners to half way only. (I speak from a messy experience). Check the cupcakes at about 13 minutes.