The cake is really good!
I am myself not a fan of buttercream, I find it too sweet, but this is really perfect if you want a no-fail recipe. That's why I made that second cake without the frosting, the cake is really great with any berries.
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 1/2 cups self rising flour
- 1 1/4 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup unsalted butter, very soft
- 3 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla
1. Preheat oven to 350F
2.Grease and flour two 9-inch rounds. (the recipe calls for three, but then the layers would be very thin)
3. In a large bowl cream the butter until smooth
4. Gradually add sugar and beat until smooth and fluffy
5. Add eggs one at a time, beating well after each egg
6. Combine the flours together
7. This is the most confusing direction: Beat in the flour and the milk/vanilla in an alternating fashion, in four sections. What this means is that you put in 1/4 of the flour, beat, then 1/4 of the milk/vanilla mixture, beat, then 1/4 flour, etc.
8. Divide batter among the pans and put them in the oven
9. Cook for 20-25 minutes or until a toothpick comes out clean
10. Let them cool completely before frosting
1. Beat everything together.
2. You can add more sugar if you want a thicker consistency, but keep in mind that it is already really sweet.
So, the birthday cake has cocoa butter cream frosting per request of the birthday boy, but the original recipe is actually for vanilla. If you want cocoa, mix in 1/4 cup cocoa, taste it, and then add more if you want a stronger flavor.
I also mixed in chopped strawberries with the frosting I used to fill the birthday cake, because who doesn't love strawberries with vanilla and cream??