- Cooking Time: 25 minutes
- Servings: 8
- Preparation Time: 1 hour 30 minutes
- Ingredients for Cake
- 2 sticks unsalted butter, room temperature and more for pans
- 2 c. sugar
- 2 tsp. vanilla extract
- 4 large eggs, room temperature
- 3 ½ c. sifted cake flour
- 4 tsp. baking powder
- ½ tsp. salt
- 1 dollop of sour cream
- 1 c. milk, room temperature
- Ingredients for frosting
- 1 ¼ c. yellow cake mix
- 4 c. powdered sugar
- 2 sticks unsalted butter, room temperature
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. icing or food coloring
- 1/8 c. non-perils rainbow sprinkles
- Directions for Cake
- Preheat oven to 350 degrees and butter two round 9 inch pans.
- 1. In a large mixing bowl, sift together cake flour, baking powder, and salt.
- 2. With an electric mixer, blend the butter and slowly add the sugar until fluffy. Add the eggs one at a time. Be sure to scrap the sides of the bowls.
- 3. Slowly begin to add the dry ingredients while interchangeably adding the milk. Beat the mixture until smooth. Add the vanilla extract and cream of tartar.
- 4. Place an even amount of batter in both cake pans and bake for 25 minutes. Once finished baking, remove from oven and allow to cool. Once the cakes have cooled down enough, remove them from the pan, place them on a wire rack, and place them in the refrigerator for about an hour. This will allow frosting the cake much easier.
- Directions for frosting
- 1. With an electric mixer, beat the butter and cake batter until well blended. Slowly add the powdered sugar. It will begin to get thick. Now, add the milk, food coloring, and vanilla extract. The frosting should become creamy. If it is still a little thick add a teaspoon of milk at a time. A little milk goes a long way so don’t “eye-ball” it and just pour the milk in. It is important to measure the milk. When the frosting is to the consistency of your liking, begin to ice the cake.
- 2. Remove the cakes from the refrigerator. With a bread knife make the cakes as even as possible by slicing off the top of the cakes so that they are even. Begin to frost the bottom part of the cake with about a 3rd of the icing. Place the other cake on the top with the bottom part facing up. This will give the top of the cake a smooth look and will eliminate it from looking crumbly while you ice the cake. Use about a 3rd of the frosting to frost the other part of the cake. Use the rest of the frosting to complete the sides and more at the top. Use all of the icing so none of the cake will show. Sprinkle the top with the sprinkles if you would like.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Happy Father's Day Day... Your Favorite Recipes
WorkingBug's Open House Cookbook
Three Sweet Spring Treats from Saddlebred Rescue, Inc.See More
Mexican Wedding Cakes
Classic Beef Stew
chocolate peanut butter cream cheese fillingSee More