Buttercup Golden Layer Cake

Ingredients

Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups of sugar
• 4 large eggs, at room temperature
• 1 cup of milk
• 1 teaspoon vanilla extract
• 1 1/2 cup self-raising flour
• 1 1/4 cups all-purpose flourPreheat the oven to 350 degrees

Icing

• 1 cup unsalted butter, very soft
• 8 cups confectioner's sugar
• 1/2 cup milk
• 2 teaspoons of vanilla extract

Cooking instructions

Grease and lightly flour three 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix the milk and vanilla together. Combine the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition.

Divide the batter among the prepared pans. bake for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean. Let the cake cool in the pan for 10 minutes. Remove from pans and cool completely on wire rack.

If your making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back.

Butter Cream Icing:

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then 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 not need all of the sugar). If desired, add a few drops of food colouring and mix thoroughly.

Use and store icing at room temperature. Icing will set if chilled.