Bakerella Moist Yellow Cake

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.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
• Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

• Combine 1 cup of sugar and 2 cups of water.
• Bring to boil and boil for approximately 3 minutes. Let cool.
• Pour liquid into a spray bottle or pouring bottle.

 Cake assembly:

• Unwrap first layer and using a serrated knife, level off the top of your cake.
• Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
• Add a layer of frosting to your bottom layer. Repeat on second and third layers.
• Frost the sides.

Easy Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

• Using a mixer, cream softened butter and vanilla until smooth.
• Add sugar gradually, allowing butter and sugar to cream together before adding more.
• If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
• Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
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