About five years ago, when Broadway was going to many preschool birthday parties, there was a cake at one of her friend’s parties that blew me away. It was so darn good.
I had to ask for the recipe, and she emailed it to me a few days later. That was five years ago.
Well, I FINALLY made it this week – YAY!
The recipe is from a well known bakery in New York called Magnolia Bakery. I’ve noticed that the recipe is floating around all over the place online. It really is unique and absolutely delicious.
The unique ingredients from what I usually use for cake are self rising flour and the addition of whole milk.
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Spoon the batter into cups about three-quarters full.
- Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove and cool completely before icing.
- Icing Instructions
- Place the butter in a large mixing bowl.
- Add 4 cups sugar and then the milk and vanilla extract.
- Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of a good spreading consistency.
- Use and store at room temperature, as icing will set if chilled.
- Can store for up to 3 days.
I will say that the icing was a bit on the sweet side. I will try to reduce the sweet factor a touch next time. The consistency of the cake was perfect. Its much denser than the boxed cakes that I typically make for birthdays.
Here’s some fun photos of my first attempt at the Magnolia Bakery cake recipe:
I love birthday cakes and birthdays in general, and a cake like this can make the day extra memorable.
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