Moistest Cake in the World

8 Jun

I made a cake yesterday – as I do every Sunday pretty much.  I have been meaning to post about my cakes with a nice pics and I just figured I could take one today after coming home from errands.  When I walked in the kitchen this is what I found:

 

The Cake

This was made using my Tried and True recipe by Bakerella –  

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

  • Preheat oven to 350 degrees.
  • Grease and flour (3) 8 inch cake pans.
  • 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.
  • Cool in pans for 5 – 10 minutes.

(And yes – the butter flavoring does make a difference)

Cant share the frosting recipe – I kind of just swing it.  To start though you can use the recipe on the back of the Hershey’s Cocoa box.   On this picture I frosted the cake when it was warm – my hubby and son like to eat it while it is still warm so it made the frosting run.

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