Wow, 3 years?! Where have 3 years gone? I think every year I tell the story about how I told my fiance that I wanted to start a food blog. He rolled his eyes, said alright and anticipated it would last for 2 weeks.
Here. We. Are.
A lot of really great things have happened in 3 years and I’ve been able to enjoy a lot of great experiences because of this blog. And I’m thankful. Because of all of you lovely readers I have been able to continue to share my passions of food and photography with the world.
To celebrate 3 years I’m bringing you a tasty birthday cake from my favorite NYC bakery: Magnolia. This cake turns out dense and delicious and oh-so-sweet. Enjoy!
- Cake Batter
- 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
- Buttercream Frosting
- 1 cup unsalted butter, very soft
- 8 cups confectioners' sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla
- Preheat oven to 350°.
- Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- Divide batter among the cake pans.
- Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire rack.
- If you're 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 when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool completely on a rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake.
- To make the icing - place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then 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 icing at room temperature, as icing will set if chilled.
- Can store in an airtight container for up to three days.