|Looks like I need to keep working on my fondant skills, my cake is lopsided!|
Moist Yellow Cake
Recipe courtesy of Bakerella (my changes in italics)
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (I used 3 cups all-purpose flour with 4 1/2 tsp baking powder and 3/4 tsp salt)
1 cup of whole milk (room temperature) (I used 2% milk)
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring (I omitted this)
Yields one layered cake or approx. 18 cupcakes
Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans. (I used Baking Spray on one 8 inch cake pan and one 5 inch cake pan for the tier cake and two muffin tins for the cupcakes)
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.
and butter flavoring to mix; until just mixed.
Divide batter equally into
three two cake pans (or fill two muffin tins lined with cupcake liners about 3/4 full).
layer pan or muffin tin about 3 inches above your counter and carefully drop them 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.
Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture (I didn't do this).
Cool completely on wire racks.
Once cooled, you are ready to assemble your cake (or prepare frosting your cupcakes).