Steps are important cream eggs sugar butter and vanilla I added amaretto
Sift flour and baking powder salt
I added 3 tsp to every two cups
Flour
Slowly alternate flour and milk ending with milk
I added vinegar to my milk for moist cake like buttermilk
Stop mixer srcape down.sides of bowl and mix again the butter and sugar stick to the sides
I don't think thus batter is good after refrudgerated needs to be remixed and brought to room temp or it will bubble up in the oven and overflow the pan as I learned. Lol
Here is another recipe I want to try.
Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature) 2 cups of sugar 4 eggs (room temperature) 3 cups of sifted self-rising flour (White Lily) 1 cup of whole milk (room temperature) 1 teaspoon pure vanilla extract (McCormicks) 1/2 teaspoon butter flavoring
Preheat oven to 350 degrees. Grease and flour (3) 8 inch cake pans. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 – 30 minutes (depending on your oven) until done. Cool in pans for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks. Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers:
Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle
Spray on cake layers for a moist cake . I think brushes work well for this too. I like t soak with a flavored liquor like kaluah amaretto or limoncello.
