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:
Buttercup Golden Layer Cake
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.