Yellow Layer Cake

While in New York City this past Christmas, I visited Magnolia's bakery in the Village and tried their cupcakes. They were absolutely amazing. I ended up buying a cookbook from the Butter Cup Bake Shop, which was started by one of the same original owners of Magnolia's. I just recently made the yellow layer cake for New Years and it came out really well.

Yellow Layer Cake

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temp.
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups self-rising flour (can be found at any grocery store)
1 1/4 cups all-purpose flour

Preheat oven to 350 degrees.

Spray "Pam for Baking" on three 9 x 2-inch round metal cake pans.

In a large bowl using a stand-up electric mixer on medium speed, cream the butter and sugar until fluffy (for about 3 minutes). Add the eggs one at a time, beating well after each addition. In a separate bowl, mix the vanilla and milk together. In another separate bowl, combine the flours. Add the flour mixture to the egg mixture in two parts, alternating with the milk mixture. Beat well after each addition. Don't forget to scrap down the sides when needed.

Divide the batter among the cake pans evenly. Bake for 20 to 30 minutes or until a toothpick or fork inserted into the middle of the cakes comes out clean. Let the cakes cool in the pans for 30 minutes before removing them. Cool the cakes completely on wire racks before icing (I recommend waiting at least 2 hours).