Buttercup Golden Layer Cake/Cupcakes

The Buttercup Golden Layer Cake is my standard birthday party cake. I have a huge fan following for this cake and I’m not just talking about the kids!


I make this cake for every birthday party I bake for. It’s basically a lovely yellow cake recipe that turns out really light and fluffy. Here are links to some of the cakes I’ve made using this recipe:

Cinderella cake

Dinosaur Cake & Cupcakes

Strawberry Shortcake Hat Cake

Ladybug Cake 

Pajama Party Cake

I am a big fan of the Buttercup Bakeshop in New York City and this recipe is from the Buttercup Bakeshop Cookbook. You can use the recipe to make a cake or cupcakes.

Buttercup Golden Layer Cake

Serves 10


1 cup unsalted butter, softened

2 cups sugar

4 large eggs — room temp

1 cup milk

1 tsp vanilla extract

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour


• Preheat oven to 350.

• Grease and lightly flour three 9×2 inch round cake pans.

• Line the bottom with parchment paper.

• In mixing bowl, using medium speed of electric mixer, cream the butter and sugar until fluffy, about 3 minutes.

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

• Mix the milk and vanilla together -do not add just yet.

• Combine both of the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition.

• *Do not over beat, if you do, the cake will not be light and fluffy.

• Divide the batter among the prepared pans.

• Bake for 20-25 minutes or until a cake tester comes out clean.

• Let cake cool in pans for 10 minutes.

• Remove from pans and cool completely on wire rack.

• If you’re making cupcakes, line 2 12-cup muffin tins with cupcake papers.

• Spoon the batter into the cups about 3/4 full.

• Bake until tops spring back when lightly touched, about 20-22 minutes.

• Remove cupcakes from pan and cool completely.

• When cake has cooled, ice between layers, then ice top and sides of cake.


3 thoughts on “Buttercup Golden Layer Cake/Cupcakes

  1. Hi there, I wanted to ask you, when you mix the two flours together do you sift them at a height or as I noticed in your carrot cake recipie do you use a whisk?
    Because I’m mostly used to sifting the flour with the other dry ingredients, this is the first time I’ve heard of whisking them. I didnt even have one I just bought one and i’m going to try the carrot cake in a bit, Ive been shopping ingredients for two days now. Youve really inspired me, your cakes look unbelievably good.


    • Hi,
      I just whisk them together with a whisk if they need to be mixed – you could even use a fork.

      For sifting – I pour the flours together into the sifter and sift them from a height.
      Enjoy – I hope it turns out good – just be careful with the carrot cake – its is really really delicate and tends to break easily. Butter/ flour your baking pans really well or use parchment paper at the bottom to help a quick release.

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