Magnolia Bakery Cake and Frosting Recipe
 
 
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Ingredients
  • Cake Ingredients:
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 ½ cups self-rising flour
  • 1 ¼ all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Traditional Vanilla Buttercream Frosting:
  • 1 cup (2 sticks) unsalted butter, very soft
  • 8 cups confectioners’ sugar
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  5. Spoon the batter into cups about three-quarters full.
  6. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove and cool completely before icing.
  7. Icing Instructions
  8. Place the butter in a large mixing bowl.
  9. Add 4 cups sugar and then the milk and vanilla extract.
  10. Beat until smooth and creamy.
  11. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of a good spreading consistency.
  12. Use and store at room temperature, as icing will set if chilled.
  13. Can store for up to 3 days.
Recipe by Mom on the Make at http://momonthemake.com/magnolia-bakery-vanilla-cake-and-frosting-recipe/