Sunday, November 25, 2007

Magnolia Bakery Cake with Butter Cream Frosting

Just don't think about the butter... believe me... it is worth it.

Traditional Vanilla Birthday Cake

1 Cup Softened Butter
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 Whole Milk
1 Tsp. Vanilla Extract

Preheat oven to 350. Grease and flour three 9 x 2 inch round cake pans. Line the bottom with waxed paper.

In a mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time and beat after each addition. Combine the flours and add in four parts the flour, milk and vanilla alternating with each addition. Beat well after each addition. Divide the batter among the cake pans. Bake for 20-25 minutes until a cake tester comes out clean. Leave in pans for at least 10 minutes, and then remove to cool completely.

If you are making cupcakes, line two 12 cup muffin tins with papers. Spoon the batter into the cups about 3/4 of the way full. Bake until the tops spring back when lightly touched..about 20- 22 minutes. Remove cup cakes from pan and cool completely before frosting.

Traditional Vanilla Buttercream

1 Cup Butter (Very Soft)
8 Cups Confectioners Sugar
1/2 Cup Whole Milk
2 Tsp. Vanilla Extract

Place butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar 1 cup at a time, until icing is thick enough to be of good spreading consistancy. (You might not need all of the sugar) If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Store in airtight container for 3 days.

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