You know how some people don’t have any time for desserts that are not chocolate? Are you like that? If so, this cake might change your mind. Sure, fudgy chocolate things can be life changing. There is also something very satisfying about a rich, buttery, vanilla confection. This cake is a perfect example of such a treat.
I decided to use the cake recipe on a bag of Foodtown flour along with the famous Magnolia bakery’s buttercream frosting. Magnolia’s cake recipe uses self-rising flour and more butter than the cake recipe that I chose. This cake recipe uses all-purpose flour, which I had on hand. More importantly, it complemented the frosting well because the frosting is so rich and sweet. And both cake and frosting are easy to make!
I’ve been making this frosting since high school. It’s the best buttercream that I’ve ever made. I can’t imagine a vanilla frosting that has a more wholesome flavor than this one. It’s like heaven in frosting form. It is full of butter and sugar with a hint of vanilla and, when created well, is silky and thick.
I first made this cake and frosting combination for Valentine’s Day. My boyfriend liked it so much that after inhaling the first piece that we cut, he quickly cut this piece and slathered on extra frosting. It’s that kind of cake.
Loving Yellow Cake
Makes Two 8-in layers
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs (room temperature)
1 teaspoon vanilla
3/4 cup milk (I used skim)
Preheat the oven to 350 degrees F. Sift flour, baking powder, and salt together. Mix together butter and sugar until light and fluffy. Beat eggs in one at a time. Add vanilla to milk and add alternately with flour, mixing enough to blend. *Do not overmix. Pour into two greased 8-in pans. Bake in oven for 25-30 min. Cool and frost. Serve with joy!
Magnolia’s Buttercream Frosting
- 1 cup unsalted butter (2 sticks), very soft
- 8 cups confectioner’s sugar
- 1⁄2 cup milk (I used skim)
- 2 teaspoons vanilla extract
Place the butter and 4 cups of the sugar in large mixing bowl and add the milk and vanilla. 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 consistency (you may very well not need all of the sugar).* If desired, add a few drops of food coloring and mix thoroughly. Use and store frosting at room temperature, as it will set if chilled.
Can store in an airtight container for up to three days.
*Since I don’t have a food processor or electric beater, I mixed using a fork and the frosting was kind of lumpy. I blended it in the Nutribullet and was rewarded with a great smooth texture! So I recommend using an appliance like that.