4 large eggs
1/2 cup milk
2 tsp vanilla
2 1/4 cups cake flour
1 1/2 cups sugar
2 tsp baking powder
3/4 tsp salt
1/2 lb unsalted butter, softened
Oven 350. (Or preferably, 335 on quick bake.) Grease cake pans and coat with sugar.
In a medium bowl, combine eggs, milk and vanilla. Beat with a whisk until combined.
Using the paddle attachment, combine dry ingredients in a mixing bowl, and mix on low for 30 seconds. With the mixer running at the lowest speed, add the butter in 1-Tbsp chunks, one at a time. Mix until butter is in pea-size pieces. Add 1 cup egg mixture, speed up the mixer and beat till fluffy, about 1 minute. Scrape down the sides of the bowl, add the remaining egg mixture and beat on mid-high speed for about 15 seconds, or till thoroughly mixed.
Divide batter between 2 cake pans, spread & smooth out, and bake 20-25 mins or until a fork inserted in the center comes out clean. Cool on racks 5-10 minutes, then invert and remove from cake pans. Cool thoroughly before frosting.
Frosting
1 stick butter, softened
3-4 Tbsp milk
1/2 tsp vanilla
1 1/2 lbs confectioners sugar
2-3 Tbsp cocoa powder (optional)
Using the whisk attachment, combine the butter, milk and vanilla and beat. Add half the confectioners sugar and mix on high until incorporated. Gradually add more confectioners sugar until the frosting is the desired consistency. It should be soft enough to spread but not so soft that it will drip down the cake.
MAKE SURE YOU DON’T UNDERCOOK IT.
You’ll know when you’ve undercooked it because you’ll have to pick it up with 2 spatulas.Also make sure you make the frosting thick enough.
I made this as my mom’s cake and half the frosting is chocolate and the other half is vanilla with her favorite color
(Purple)food coloring.Do you think she’ll like it?